Kentucky bourbon Ale Beer Recipe | All Grain No Profile Selected | Brewer's Friend
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Kentucky bourbon Ale

210 calories 18.9 g 12 oz
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 64% (brew house)
Calories: 210 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Friday April 24th 2020
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OG: 1.057 FG: 1.011 ABV: 6.1% IBU: 25

1.064
1.012
6.8%
23.1
11.6
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Briess - Pale Ale Malt 2-Row12 lb Pale Ale Malt 2-Row 36.8 3.5 80%
1.50 lb American - Caramel / Crystal 40L1.5 lb Caramel / Crystal 40L 34 40 10%
0.25 lb Briess - Carapils Malt0.25 lb Carapils Malt 34.5 1.5 1.7%
0.25 lb Aromatic Malt0.25 lb Aromatic Malt 35 20 1.7%
1 lb American - Wheat1 lb Wheat 38 1.8 6.7%
15 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 15.95 50%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 15 min 7.12 50%
2 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.40 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5.15 g Gypsum Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Eaton Ohio USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

2oz french oak chips med toast. 3 oz of bourbon. Soak the chips in bourbon for 3 days then add all chips and liquid to secondary. not sure how long to leave in secondary.


first try 10/1/20. Accidentally bought .25Lb of aromatic malt and carapils. needs to be .75lb each next time. Mash Ph 4.9 no lactic acid used.

balanced profile is used

2 oz EKG not fuggles

9/19/22 Mash temp 152

10/31/22 Has dry wood flavor sour? Had brett infection. Racked off oak chips after 12 days. Will see if improves.

Og same as above 9/19/22

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  • Public: Yup, Shared
  • Last Updated: 2022-11-01 16:29 UTC
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