37.Bourbon Barrel

TypeAll Grain
Efficiency75.0%
Batch size5.0 gal
Boil time60 min

Fermentables

NAME	AMOUNT	USE	PPG
2-Row Brewers Malt	8.0 lb66 %	Mash	37
Caramel Malt 80L	1.0 lb8 %	Mash	33
Caramel Malt 40L	1.0 lb8 %	Mash	34
Munich Malt 20L	1.0 lb8 %	Mash	34
Oats, Flaked	0.5 lb4 %	Mash	37
Roasted Barley	0.25 lb2 %	Mash	33
Pale Chocolate Malt	0.25 lb2 %	Mash	32

Hops

NAME	AMOUNT	TIME	USE	FORM	AA
Northern Brewer United States	0.5 oz	60 min	Boil	Pellet	9.0%
Columbus United States	0.25 oz	60 min	Boil	Pellet	15.0%
Northern Brewer United States	0.0 oz	20 min	Boil	Pellet	9.0%

Yeasts

NAME	LAB	ATTENUATION	TEMP
London ESB Ale 1968	Wyeast	69.0%	64°F – 72°F

Extras

NAME	AMOUNT	TIME	USE
Bourbon Soaked American Oak Chips	8.0 oz	0.005 days	Secondary

Notes

Modeled after Anderson Valley's Wild Turkey Bourbon Stout, which sounds good even though I have never had it so other than taking the ingredients from Anderson Valley and guessing at some amounts, I won't really know how close this is.

Predicted Stats

1.065 OG1.020 FG27 IBU5.9% ABV23 SRM0.41 IBU/OGRecipe does not conform to the American Stout style

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