Right Bank Amber - Cognac Barrel Aged Amber Beer Recipe | Extract Specialty Wood-Aged Beer | Brewer's Friend
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Right Bank Amber - Cognac Barrel Aged Amber

221 calories 21.6 g 12 oz
Beer Stats
Method: Extract
Style: Specialty Wood-Aged Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: mgobirch
Calories: 221 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Tuesday February 7th 2017
Amount Fermentable Cost PPG °L Bill %
3.50 lb Liquid Malt Extract - Maris Otter3.5 lb Liquid Malt Extract - Maris Otter 36 4 32.9%
4 lb Dry Malt Extract - Munich4 lb Dry Malt Extract - Munich 42 8 37.6%
1 lb Candi Syrup - Belgian Candi Syrup - Clear (0L)1 lb Belgian Candi Syrup - Clear (0L) - (late boil kettle addition) 32 0 9.4%
1 lb Belgian Candi Syrup - Golden1 lb Belgian Candi Syrup - Golden - (late boil kettle addition) 32 5 9.4%
9.50 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 4.7%
0.13 lb German - Carafa II0.125 lb Carafa II 32 425 1.2%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 4.7%
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 14.69 50%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 15 min 3.92 50%
2 oz / 0.00
Other Ingredients
Amount Name Cost Type Use Time
2 oz Cognac Soaked French Oak Cubes Flavor Secondary 14 days
Wyeast - Bier de Garde 3725
1 Each
Attenuation (avg):
Optimum Temp:
70 - 95 °F
Fermentation Temp:
64 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 426 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
27 8 6 11 25 78

rinse and soak Medium Toast French Oak cubes (2oz before soak) in Cognac (VS is probably the highest grade you want to go with here, just because of cost) in glass jar or other sealable container during entire primary fermentation step. Cubes may soak up enough cognac to lower level of liquid, add liquid to keep cubes completely submerged even though they will float.

When ready to introduce Cubes/chips to the secondary fermenter before racking your beer gently on top of them, remove them from the brandy and place them in a sanitized bowl. Discard or drink the brandy, up to you.

I'd start with 10 days on the cognac and oak. If you feel comfortable tasting without oxidizing from secondary, try it and see if the cognac and oak are coming through. If they've just started to come through, you can probably bottle/keg. Keep in mind that once you can taste the oak in the beer, even in a lighter beer style, it's easy to go overboard on it if you leave the wood in too long; sometimes it's best to pull the beer when you have the flavors rather than going overboard.

If you're having problems attenuating, do what I do, and add the sugar as a thick simple syrup with the cognac oak in secondary. You'll get a bit of a kreusen, but it shouldn't be so big that you'll need to worry about that extra head space, and the sugar should ferment out quickly.

I normally bottle and cork about 25% of this each batch just to see how the flavors develop over time with the slow oxidation of the cork.

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  • Public: Yup, Shared
  • Last Updated: 2017-05-11 15:05 UTC
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