Well, it’s a Bourbon Ale. Thanks to Chris for finally letting me post this recipe. This is one of the craziest brews we’ve done, and we really have no idea how it all fit together. If you like insanely high-gravity Scotch Ales, this is your beer. Suitable for burial.
- 9.0 lb Light DME
- 5.0 lb Light Munich(Weyermann)
- 4 lb Pale malt, Maris Otter
- 1.5 lb Caramel/Crystal Malt – 20L (20.0 SRM)
- 0.5 lb Crystal 50-60º
- 1.0 lb Cara Munich II
- 3 oz East Kent Goldings (60 min)
- 2 pkg Scottish Ale Yeast (Wyeast Labs #1728 )
Partial mash grain in a LARGE (bigger than 5 gallon, or 3x five gallon) brew pot. Use 1 quart per pound. THAT’S 12 QUARTS OR 3 GALLONS! Wash off/sparge with 1-1.5 qt water depending on brew pot availability. This is a monstrous task of keeping the water level below the brewpot capacity. Remember that after mashing, there’s still 9 lbs of DME to add in. For DME, mix in as little water as possible using a mixer in a separate vessel. Add DME mixture to brewpot stirring vigorously, it’s sticky stuff. Add all hops at start of boil, boil for 60 min. Important to use TWO yeast packets, preferably started in 1L a day beforehand.
Soak light oak chips in 750ml of bourbon (Chris used Maker’s Mark) for two weeks, then add to secondary. Leave in the secondary fermenter for 3 months, then prime normally, bottle and age for as long as you can stand it. Hide bottles around the house, in the air ducts, in the sock drawer, buried in the back yard. You’ll love yourself when you find them in a few years. Here’s the label Chris designed to go with it: