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Bourbon Ale

278.4 calories 26.42 g 12 oz
Beer Stats
Method: All Grain
Style: American Barleywine
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 20% (brew house)
Source: Mongrelized
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Monday July 30th 2018
Amount Fermentable Cost PPG °L Bill %
1 lb American - Caramel / Crystal 75L1 lb Caramel / Crystal 75L 33 75 4%
9 lb Flaked Corn9 lb Flaked Corn 40 0.5 35.6%
2 lb Flaked Rye2 lb Flaked Rye 36 2.8 7.9%
3 lb Flaked Wheat3 lb Flaked Wheat 34 2 11.9%
12 oz American - Pale 6-Row12 oz Pale 6-Row 35 1.8 3%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 2%
8 oz American - Black Malt8 oz Black Malt 28 500 2%
40 oz Dry Malt Extract - Pilsen40 oz Dry Malt Extract - Pilsen 42 2 9.9%
6 lb Corn Sugar - Dextrose6 lb Corn Sugar - Dextrose 46 0.5 23.8%
25.25 lb / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Newport2 oz Newport Hops Pellet 15.5 Boil at 204 °F 45 min 85.25 100%
2 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
12.5 qt 170F. Two 5 gal. mash tuns, 50/50. Infusion 158 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
10 g Gypsum Water Agt Mash 1 hr.
4 g Table Salt Water Agt Mash 1 hr.
4 g Table Salt Water Agt Mash 1 hr.
Fermentis - Safale - American Ale Yeast US-05
4 Each
Attenuation (custom):
Optimum Temp:
54 - 77 °F
Fermentation Temp:
75 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 574 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Target Water Profile
Denver, CO--tap water.
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 7 18 22 60 60
4g citric acid, 5g gypsum, and 2g table salt per mash tun. 1 tsp alpha amylase enzyme per mash tun. Projected to give a mash water pH of 5.2.

Going to add 2g citric, 4g gypsum, and 1g salt to each mash tun to start.
Mash Chemistry and Brewing Water Calculator

9/2/2018--4 packets (44g) of yeast in a 3 liter (1.036) starter. 60 minute hop boil in each kettle (1oz each).

Stuck mash. Should have used rice hulls--doh! Luckily, had some DME and a bunch of corn sugar lying around to save the batch. Will be interesting to see how it turns out.

9/20/2018--This is basically a recipe for a bourbon wash with hops. It was designed to meet the guidelines for bourbon whiskey so far as grain percentages go. It did not work out that way and I'm not exactly sure what it is at this point aside from an adjunct laden abomination. Nevertheless, it is fairly strong and almost drinkable at this point.

There was a lot of trub and sediment--6 gallons in the fermenter and 4.5 in the keg. It fermented fairly well. Racked to secondary for a week with bentonite slurry. Kegged it and tossed it in the keezer--it was still actively fermenting when I kegged it. Right now it is muddy as all get out but carbonated--not exactly crushable--might have to make a sour mash. Will give the recipe another honest try.

10/4/2018--Just poured a draft--it finally cleared up and it tastes halfway decent. I'm not sure what the rye and the wheat are adding to the flavors. It doesn't seem very hoppy but it does seem strong. I'm digging it so far. 2 weeks unmolested did it a world of good.

11/14/2018--This stuff is almost gone--can't be more than a few drafts left in the keg. It was actually decent. It was definitely strong. I'm still not sure what it was but it paired well with a shot of rye or bourbon.

11/28/2018--All gone. Free keg.

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-06-17 10:15 UTC
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