Double Barrel Stout (a.k.a. The Beerskey)


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Posted by Brian

Saturday, February 28th, 2009

Last Update: July 29, 2011




Beer Number 2

Nate and I decided to go with a darker beer and got a recipe from Brewer’s Connection for a Whiskey Barrel Stout. We headed down to our awesome local brew store, Larry’s, to get supplies.

Malt
2 Lb. Dark Malt Extract
4 Lb. Light Malt Extract
Grains
1/2 Lb. Briess 2-row
1/2 Lb. Crystal 80
1/4 Lb. Malted Wheat
1/4 Lb. Black Barley
1/4 Lb. Black Patent
1/4 Lb. Chocolate
1/4 Lb. Smoked Malt (Rauch)
Hops
1 oz Cascade Hops
1 oz Amarillo Hops
Yeast
1 package Wyeast 1318 London Ale Yeast
Other
1 tsp Irish Moss
1 tsp Brewing Salts
375mL Evan Williams Bourbon
4 oz Toasted American Oak Chips
3/4 cup Priming Sugar

Process:
We activated the yeast packet. Heated two gallons of water with brew salts to 165F. Turned the heat off, added grains (in muslin bag). Steeped for 25 minutes, stirring grain bag occasionally. Slowly heat back to 165F, turned off heat, removed grains and rinsed them. Stirred in malt extract.

Brought it to a slow boil, stirring occasionally. Added 1 oz Amarillo hops. Boiled for 45 minutes, then added 1 oz Cascade Hops and the Irish Moss. Boiled another 10 minutes. Turned off heat, stirred.

Then we poured it in on 8 lbs of ice in our primary fermenting bucket. Added water to top it off to five gallons. Made sure temperature was below 80F and added the yeast.

Also, put whiskey and oak chips together in an airtight container.

It was put in primary on 2/11/09.

On 2/16/09 we racked it to secondary (carboy). On 2/21/09 we added the oak chips and whiskey (you’re supposed to drain them, but the people at the brew store advised us to just pour the whiskey in too). On 2/28/09 it was ready for bottling. We got about 53 – 12 oz bottles from this batch.

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