Bourbon Stout Homebrewers Recipe & Full Guide
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- Опубликовано: 7 сен 2024
- Bourbon Stout Homebrewers Recipe & Full Guide
Bourbon Stout
Author: David Heath
ABV:- 7.7% (estimated)
Batch Size : 19 L / 5 US LQ Gallons
Brewfather Link:- share.brewfath...
IBU : 45 (Tinseth)
BU/GU : 0.56
Colour : 122 EBC
Original Gravity : 1.080
Final Gravity : 1.021
Mash Profile
67 °C / 153 °F - 60 min - Temperature
75 °C / 167°F- 10 min - Mash Out
Boil time :- 30 Minutes
Fermentables
4.461 kg / 9.83 lbs - Pale Ale Malt (68%)
394 g / 0.86 lbs -Oat Malt (6%)
394 g / 0.86 lbs- Oats, Flaked (6%)
328 g / 0.72 lbs - Roasted Barley (5%)
262 g /0.57 lbs - Carafa Special II (4%)
197 g / 0.43 lbs - Carafa Special III (3%)
197 g / 0.43 lbs - Wheat Malt (3%)
131 g / 0.28 lbs - Crystal 150 EBC (2%)
131 g / / 0.28 lbs- Lactose/ Maltodextrin (2%)
66 g / 0.14l bs- Black Malt (1%)
Hops
30 min - Warrior - 41 IBU
15 min - East Kent Goldings - 4.3 IBU
Use you hops AA% to create IBU levels above in brewing software for accuracy.
Bottling/kegging - 50 g - Oak Chips
See video for details.
Add just the infused spirit to your keg or bottling bucket before transfer of the finished beer on top.
Yeast
2 pkg - Lallemand Voss Kveik
Fermentation Profile
Ale
35 °C / 95°F
5- 7 days - Primary
Channel links:-
groups/Brewbeer
www.teespring....
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
Channel links:-
groups/Brewbeer
www.teespring....
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
Channel links:-
groups/Brewbeer
www.teespring....
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
David, thank you. I have been watching your videos for at least 4 years now. When I started watching I had never brewed a beer before, now I do 10 gallon all grain batches routinely. Your content is fantastic and I think the best on RUclips for brewing. I always look forward to seeing a new video from you.
Thanks Mark, that is great to hear. Certainly the channel quality has changed a lot in that time 🍻🍻🍻
One final detail....with your oak chip infusion add just the infused spirit to your keg or bottling bucket before transfer on the finished beer on top. This was covered at the 4 minute mark in the video but it was not shown later on.
Thank you for the update, I thought I was missing a step watching this video.
I did actually cover this at around the 4 minute mark 🍺
Interesting. And here I am messing about with soaked oak cubes and 6-month conditioning. I did drink the bourbon used to soak the cubes though!
On a grainfather conical, I am thinking of throwing it from the top and then stirring a bit ? Or just transfer all into a new bucket ? Cheers!!!
If you are bottling then best to transfer into a new vessel adding the resulting spirit first.
Brewed this recipe yesterday. As you say, it's been a little under 24 hours and the fermentation appears to be almost complete. One of the best smelling mashes to date! Thanks for the clear and concise instructions.
Awesome, I hope you enjoy the end result as much as most do :)
I had plans already to brew this before your video. I now changed a few things.
Thanks for this, I had a couple of concerns and you cleared them up David.
Cheers,
Chris
Great to hear Chris, the wait will have been worth it I believe 🍺🍺🍺
An amazing guide to the level that I expect from you David! This is explained so very well and looks and sounds right up my avenue. I will be brewing this very soon.
Many thanks Alan. I certainly love this recipe and that it's tasting stronger than it is. Certainly makes it easier to have a few without the room spinning.
As usual, absolutely brilliant. Really appreciate the quality and detail of the brew guide. Makes so much sense when explained in this level of detail. This is the next brew, slight changes being going for a homemade whisky or maybe a home made Slivovica (plum brandy). Thank David!
Great to hear, yes I think it is important to spell it out :) I hope you enjoy the end beer as much as others have.
Well David You asked for our opinion, here it is, by an amateur.
Color : Deep Black
Head : Nice Brown head even a bit of head after 1/2 hour (that Wass how long the beer lasted)
Smells : Complex, Woody, Bourbon.
Mouthfeels : Thick, smooth.
Taste : well balanced between bitternes and sweetness, Like it smells and a bit more, Woody, Bourbon, Coffee, Licorice, caramel, Looong lasting taste in the back of the mouth.
ABV = 7.64
This is a beer that I always will have on stock, just love it.
This is a recipe to be proud of !!!
Fantastic ...
To others : If you like ale, brew it...
PS: I don't know where the licorice notes is coming from.
Cheers Allan, thats a great report for sure, much appreciated and great to hear that you a fan if this one :)
Just brewing my second batch of this today. For the first batch I was worried it would be an acquired taste and some might get wasted so I specifically bought a 12l litre keg to do a smaller experimental brew....... guess what?...... it all went in a flash over Xmas so today it's a full 19l batch and will be a regular brew. A real family favourite, so smooth and flavourful. An added bonus in that Jim Beam is my favourite spirit so a great excuse to buy a bottle and drink the rest .....either neat or in a Manhattan !
Great to hear. Yes smooth and flavourful sums this one up nicely. I mentioned this in the pour and tasting at the end. 🍻🍻🍻
Nice recipe I'm a fan of late dark malt additions! I recently started using some of the carafa for some of my darker beers and I do like the flavors that they bring without the bitterness of the husk. Kelly walked by while I was watching your video and wants to know when I'm brewing it! Lol 👍🍻
Thanks Brian 🍺 I usually write around adding dark malts late but with this one it had great additional character. I'm pretty sure you will both love this one :)
Yes! From my experience making these bourbon barrel stouts it’s been hard to balance the oak with the bitterness. Go too far with the oak and it becomes soy sauce, not enough and it’s just a stout. Thank you for the effort you put into your videos sir.
Cheers Joe. Yes absolutely right. This was a key area of my experimentation with getting this one right.
Can’t wait to make this as its already made the to make list. I always love the detailed explanation of the recipe especially the purpose to why you add that ingredient at the specific amount with potential substitution. That explanation will help one day when I get brace enough to write my own recipe. Thanks for the awesome video!!!
Great to hear. Yes I think it is important to explain recipes otherwise really what is the point of a video ?
Agree - super helpful. I love stouts but whenever I tried making them they turn out too bitter - but the recipes I was following said to put the dark malt in for the full mash time. I look forward to trying this with the late addition of the dark malt to brew some dark velevety deliciousness!
@@robertosullivan9027 You can follow this with all other dark beer recipes. I tend to write without the need for it with my recipes but with this one it proved to be still beneficial for that smooth easy taste.
Great, I hope it helps :)
I recently tried out your recipe and wanted to give my feedback. Let me start by saying, that I've never had this much positive feedback on a brew, so thank you, David, and kudos to you for an amazing recipe!
I went with 500ml of Buffalo Trace and 50gr medium toasted american oak and let them soak together for 7 days. Since the oak soaks up some of the spirit, one should expect some loss. I ended up with 400ml, but due to issues on brewday I only got 17l of wort. So 400ml of spirit to 17l of wort, no biggie.
For future brews I might consider soaking the oak less time - perhaps 4-5 days. But with all the compliments, I'm not sure :D
Thanks again, David. Keep up your amazing work!
Thank you. This is always great to hear. A lot of work and trial and error testing goes into my recipes.
Great video with great tips as well. It was. Surprise to see Voss kveik as the yeast, but I totally understand as I’ve really enjoyed using it in my milkshake ipa that’s a hit amongst family and friends. Excited to brew this one up!
Thanks Ryan. Voss kveik works especially well in dark beers in my opinion and for a beer such as this its fast conditioning time is very useful.
Greetings From Your Favorite Homebrew Friend In Polo, Missouri USA. Thanks for this great video. I've decided to brew a beer with Jameson Irish Whiskey & found this video to be very helpful. Again, Many thanks for your great videos & please know you have a big fan in the US
Great to hear 🍻🍻🍻 I do love these types of stouts 🍻🍻🍻
Love this way of adding bourbon flavor, really smart and precise!
Thank you, yes it certainly works well :)
Hi David, in comparison to your first video's they become better and better. Very good video! With one of my first beers I did something simular. I didn't use a hop sock. What I did was putting a mix of dark and medium toast chips to a simular pot. Soaked them in a smooth bourbon like you did. I let it rest for two weeks, but I think that 1 week would be fine too. Then at the lagering stage I took a small hop spider. Easy to clean. Inserted the chips in the spider and dropped the spider and the liquid in the beer and left it there 'till the end of the lagering. The result was a very smooth taste of bourbon, vanilla and wood. It almost tasted as a BA beer. Anyway, I like this recipe so I added it to my todo list. Thanks for this perfect video. Cheers!
Many thanks Chris, I am continuously trying to improve my content on all levels. Once you try this let me know what you think compared 🍻
Just tasted my brew; wow, great recipe David, as always a superb guide. Thanks mate
Cheers Davie, yes it works very well quickly but gets better over 4-6 weeks 🍻
Buying my ingredients today!!
Great! 🍻🍻🍻 Enjoy 😎😎😎
What a quality explanation David, always learning from you! Thank you very much
Many thanks Jamie :)
Thanks David. I've never tried this style of stout with the addition of whisky before. I'll definitely be making this ready for Xmas. It will be another excellent beer style to add to my ever growing favourites along with my smokey peat malted stout.
Awesome great to hear Tim. I have more dark delights coming too :)
@@DavidHeathHomebrew Hi David. Silly question, can you replace bourbon with rum in this recipe and does anything change?
You can certainly try it, this recipe was designed around bourbon and whisky but I suspect that various other spirits will work too.
@@DavidHeathHomebrew Thank David. I'll give it a go. Cheers!
Great, Enjoy :)
Thanks David, on the list to brew!
Cheers Niels 🍺🍺🍺
Hi David - great video as always. I appreciate the level of detail and of course the Brewfather recipe.
So if I was going to force-carb this in my primary fermenter after fermentation is complete, any issue with adding the spirit just before I start the cold-crash/force-carb prior to bottling (using counter-pressure filler).
Thank you. That will be fine , though you will need some days for an even mix by adding the spirit last.
Thanks for the reply. Yes I was planning to add them prior to starting the cold crash / force carb. Once the temperature drops it will be a week or so at pressure to force carb, hopefully that will be enough.
I might have to make it one of those days 👍🍻
Go for it Leroy 🍺🍺🍺
Thanks for the video. Great info, as always.
Thank you, much appreciated 🍺
I’ve been looking for a good bourbon stout recipe that isn’t as strong as the Bourbon County Stout clones. Thanks!
Great to hear Vince. This certainly tastes stronger than it is 🍺
Hi david great video as always
I will be bottling and would like to know if I still need priming sugar as well as the bourbon in the bottling bucket if so how much
Thanks Jason
Hi Jason, yes use priming sugar as per usual, the spirit will not change anything.
Awesome recipe, this'll be my Christmas beer. I usually do closed transfers to a purged keg, should I be worried about oxidation if I add the oaked bourbon to the keg?
Thanks Ben. As long as you do not splash and introduce oxygen then you will be fine.
brew with Kveik! This is going to be the next beer I brew! thanks David as always. Got a quick question - would it make sense to leave in keg for 30 days or so to mature?
Hi Anton. This certainly does improve after about a month but is ready to drink within a couple of weeks. Allowing it to mature for 4-6 weeks is as long as I have seen valuable.
@@DavidHeathHomebrew perfect. thanks
🍺🍺🍺
Hey David, thanks again for another great video. I will be brewing this one very soon. I usually prefer my imperial type stouts to be on the drier, less sweet side so I was thinking of trying the new dry Lutra Kveik on this recipe instead for a slightly higher attenuation / lower FG. Any thoughts on that?
Also was wondering if you use any pressure during fermentation on this one?
Cheers!
Cheers Alex.
If you prefer a drier result then you will want a higher attenuating yeast.
No problem in using pressure, 10-12 PSI will work well 🍻🍻🍻
Hey David, I've got a question regarding adding Tonka Beans to this recipe. I have now made this recipe several times, as well as using vanilla pods on one batch and using rum instead of bourbon for another batch. Each version has came out amazing! Next I would like to try out a Tonka Bean / Bourbon version and was wondering if you can offer any advice as to how many beans you would infuse for the same 19L batch and how best to add them to the infusion (leave them whole, cut them in smaller pieces, or grind them up?) Thanks again!
Hey Alex, sorry but this I have no experience with, so I cannot advise you. Perhaps a google search?
@@DavidHeathHomebrew Ah ok. I thought for sure you would have experimented a bit with this ingredient already 😁. I will do some more research, find a suitable preparation, and report back here how it turns out!
I hope it works well for you. Best to do a small test batch to start with.
Bra video som vanlig
Tusen takk 🍺🍺🍺
Older video but I have watched this before and have made something similar with a fresh wort kit RIS.
I had an idea, I make mead and wines as well as beer so what if I were to make a traditional mead (im fermenting out a 10lt batch atm)
It will be oaked with French oak infusion spirals
In secondary
If I were to, when bottling take a sample and take out the oak and leave the it in a small amount of mead, enough to cover the oak, would it work in a similar way and would I be able to use this method over and over again? So if I had some traditional mead in the jar with the oak and I decided I wanted to make a stout, I could then pour that oak, liquid combination into the stout in secondary? I guess you'd only use it for things that the mead flavour would compliment.
Ive not tried this with mead but in theory it should work.
@@DavidHeathHomebrew ok cheers!! 👍👍🍻🍻
🍻🍻🍻
David. I am brewing this for the first time. The question I have is does the bourbon flavour dominate or does it mellow over time. I have considered halving the bourbon if it dominates. Thanks for the recipe. I’m kegging tomorrow and the stout tastes really good…I’m considering brewing it again just as a stout without the bourbon to check out the difference.
This has been designed so that it is in balance. The true result can be found after about 4-6 weeks of conditioning.
@@DavidHeathHomebrew
Brilliant. Thanks for the reply. I love your work. Happy New year from New Zealand
Cheers 🍻🍻🍻
@@DavidHeathHomebrew
I know this will come there’s no surprise to you, but I just wanted to say thank you for replying and this Stout has turned out magnificent. I really enjoyed watching all of your videos
That is always great to hear :) A-lot goes into my recipe development, so it is always nice to get feedback 🍻
Hi, David! One question here. In cas of bottle priming, does the presence of Bourbon affect the amount of sugar? Many thanks in advance. G
Hi 🍻. No, it makes no difference. Enjoy 🍻🍻
I've input your Brewfather recipe into the Grainfather 220v software (accurately I hope) and the resulting mash and sparge water volume calculation is significantly different to your recipe. 20.86L mash, 6.78L sparge. Do you recommend adjusting the Grainfather calculation to match your water volumes? As usual you are the guru.
Hi Chris, if the GF calculations usually work well for you then it's best to run with those. Mine are relative to my own needs.
Just kegged this yesterday. Cant wait to taste. First time using kveik at 35c, do you keep it that temperature whole week or do you lower it by end? Any concerns in oxidation caused by suckback?
Great. Yes keep it at 35 to be sure all week. No worries with suckback :)
David, thank you for your videos, I've been so impressed with the all around quality. Question for you on this one. I'm just wrapping up fermentation and I can't seem to get it to attenuate lower than 1.027. I did start with a OG of 1.082 (slightly higher than yours) and I hit 153 deg F on my mash, so not dramatically high. I actually added amylase enzyme after initial primary ferm landed me at 1.030 and got myself 3 more points. Do you think this will be too cloyingly sweet or will I be in an acceptable range at that FG? Pretty much everything else was to the letter on your recipe. Thanks!
Hi Christopher, I think if that is all you can get then you had better run with it. I think it will still be rather good :)
@@DavidHeathHomebrew Thank you!!
Cheers 🍻🍻🍻
Hi David, great video! But I have a question on something different: Can we expect a video review of the new Grainfather G40 in the near future? I hope this will be the best of the G30 combined with resolved G70 issues. I respect your great and honest reviews and have based part of my purchase descission on them before and am looking for an upgrade (of my G30). THANKS!
Thank you. Yes I will be covering both of the new Grainfather systems. I have had both of these ahead of launch. The first video is a comparison and this will go live on the day of the launch. Not long now!!
@@DavidHeathHomebrew Great, can't wait!
🍻🍻🍻
Hi David, I would like to brew this recipe from you.
my question is i have a gf 30 do i have to grind at 0.9 mm to get the efficiency?
And when do I add the bourbon whiskey before bottling?
For bottling I use 6 grams of sugar per liter that is okay.
thanks for your help.
Hi Robin. Crush levels do vary because grain varies. I suggest watching this:- ruclips.net/video/DpI4jh8Uj44/видео.html.
I would suggest adding the bourbon into a bottling bucket along with your priming sugar and then transferring the beer on top for a nice even mix to bottle from.
thanks david,
🍻🍻🍻
good afternoon david, i brewed the bourbon stout yesterday. exactly according to your recipe. grain milled at 1.1 mm. water ph was 5.7, and yet I do not get above an SG of 1065 I have added some spray malt to get a bit higher. after boiling and adding the sugar I got a SG value of 1071. what am I doing wrong. I also work with the GF 30. but I always end up lower than the other brewers. can you give me some advice ? thanks in advance .
Hi Robin,
I would suggest looking further at your grain crush. Grain does vary and some grain requires a different mill setting.
Mind mentioning when/how you added the wood chips? You explained how to prepare them, but never mentioned when they actually go into the beer...or did i miss something...?
You simply add the infused spirit to the bottom of your keg or your bottling bucket. Thanks for mentioning this, ive added these details into the recipe now.
@@DavidHeathHomebrew so you don't add the actual wood chips....just the Bourbon?
@@Rubio_Eric No, leave those behind but they will have infused their flavour into the spirit which will then bring their flavour and effect into the end beer.
Is the Crystal counted a dark malt in this one (add late)? I would have initially thought not but the little grain icon on Brewfather is making me question it now. Thanks.
Its an option :) It with be a little smoother this way. Brewers choice 🍻
I have really been looking forward to this recipe and it’s awesome. Two questions though: What are your thoughts on sanitizing the oak? I have seen other recommending different (quite cumbersome) methods? Also, it doesn’t affect the beer to leave in the chips? I have seen others recommend removal after some time. Thanks again for great content that often seems to get better all the time 🙏👍🍺💪
Thanks Thomas. The chips themselves are not added, just the infused spirit, which is perfectly fine.
@@DavidHeathHomebrew , ah, ok, then it makes perfect sense 👍
@@kraghhansen Ive added more details to the recipe in the videos description in this regard.
@@DavidHeathHomebrew 👍👍👍👍👍
🍺🍺🍺
Hi David, thanks again for your great work! Can I ask: do you think just 1/2 a pack of Lallemand Voss Kveik would also do the job for a 19L batch? I have watched your other video "The great Kveik pitching debate", and have also brewed a 19L batch of you "nice and easy" American Pale ale using just half a pack (It worked great!). Yes, Lallemand have their pitching recommendations, but in your experience, do you think underpitching (relative to their advice) would give good results..? Thanks..!!!
Hi Vaun, Lallemands kveik has Its own formulation and pitching rate. Best to stick with their guidelines.
Excellent video David, I plan to brew this soon but have one question please. I know have read about not over pitching Kveik but i see in the details you used 2 pkgs of Voss? I just want to verify that is not a typo and your thoughts on the pitch rate. Cheers, Brian
Hi Brian great to hear. Lallemands Voss kveik is their own formulation making it have a very different pitching rate to regular kveik.
@@DavidHeathHomebrew Thanks for the reply David, I ordered plenty of Voss to give this a try. Thanks for the info and sharing the recipe and techniques. Cheers!
Great, cheers Brian 🍻🍻🍻
Awesome as always, just wondering does adding the bourbon effect the final ABV?
Many thanks Simon. Yes, it does raise the overall alcohol level. Not by a huge amount though
Quick calc. 500mls of 40% Bourbon to 18.5L of 7.7% beer would lift ABV just under 1% to 8.55% 🙂
Yes, sounds about right
How do you adjust pH for the late addition of the dark grains? Do you aim for 5.6 at the start of the mash without the dark grains or 5.6 after?
I aimed for 5.6 collectively. The mash was fine :)
Thanks for the recipe. Silly question: once you kegged it, I presume you carbed for a week or so. Was there any kind of rest period outside of that in the keg before serving?
Ha! You say it later on in the video xD
Yes :) I hope you enjoy it :)
With the corresponding malt and hops that I can obtain, Brewfather reports:
Original Gravity : 1.080
Final Gravity : 1.025
IBU : 45 (Tinseth)
BU/GU : 0.56
Color : 122 EBC
Pre-Boil Gravity : 1.073
Original Gravity : 1.080
ABV: 7.8%
The original recipe reports:
Original Gravity: 1.080
Final Gravity: 1.021
IBU (Tinseth): 45
BU/GU: 0.56
Color: 122 EBC
Pre-Boil Gravity: 1.073
Original Gravity: 1.080
ABV: 7.7% (estimated)
That is close enough to try, but maybe with som Amylase enzyme in the worth, to lower the FG.
However, my question is about the ABV.
If the ABV is estimated to be 7.7%, what impact will pouring 500 cc of Bourbon ontop of the fermented beer have on the ABV?
Thats is close enough I would say. The ABV, after the spirit is going to be over 8% 🍻
Could you please add the amount of hops to be used or what you recommend. Unless I missed something the ounces or grams of the hops is not listed.
Hi Craig, I am glad that this was highlighted for you. Had you used the same weights as me then it is likely that the recipe would have been wrong. This is due to the fact that the hop alpha acid % is highly likely going to be different in what you obtain compared to my hops. I have a guide here that shows how to calculate every part of the recipe so that it is the same as mine:- ruclips.net/video/Vv-bU757E7w/видео.html
Do you think using something like a wine in oak chips for a beer as a witbier or a Saison would be a good idea?
That's not something that I have tried but it sounds interesting :)
I was wondering how to ensure right/higher serving temperature for such beer when you have multiple beers in your keggerator/fridge? I often find the dark beers loose a lot of flavour when they're too cold but also don't enjoy the light ones too warm. What do you do when you have 1 keggerator/fridge?
Hi Geert. All I do is wait for the darker beers to adjust in temperature after pouring in this case. Cup the glass with both hands to speed this up.
@@DavidHeathHomebrew Great tip David. Many thanks again for all the great content you generate. Always looking forward to your videos.
Cheers Geert 🍺
Wow That was a lot of trouble to find the ingredients. A beer I want to brew next weekend.
I am excited as a little child at Christmas.
A big thanks to David for all the passion that is placed into this channel🙏🙏🙏
Many thanks Allan. I am quite sure that you are going to love this one after 4-6 weeks of conditioning 🍺🍺🍺
At what point did you add the oak infusion?
This is added to the keg for 7 days and then removed as shown in the guide 🍻🍻
Hi David, just brewed this stout with Lallemand Voss Kviek and will be bottling soon. Just want to be clear, for carbonating, do i keep the temp at 35c or the usual 20c? What carbonation level would you recommend, 2.2vol?
Hi Peter, yes 2.2 vol is ideal. However using kveik for bottled beers can be hit or miss. Check out this video for full info:- ruclips.net/video/M93VE5fk94A/видео.html
Thanks David, I'll get some CBC-1 and give it a go. Thanks once again for all your hard work on this channel!
Cheers Peter :)
How many grams of each hops David?
See the recipe in the videos description area. You will see the IBU score for each, use brewing software to calculate how much based on your hops AA%.
This way you will be brewing the recipe as intended. This video shows you how:- ruclips.net/video/Vv-bU757E7w/видео.htmlsi=TFPAcqpXQ5-6WE8y
Using the stout spout with pure CO2? Do you have to use a shorter line length at 12psi in order to overcome the restrictor plate? Any other advice or issues before I order one?
Yes, that is my method. No issues running at 12 PSI.
David Heath Homebrew thanks for everything, you are a credit to the community
Thank you, much appreciated 🍺
When did you add the wood chips? I must of missed it. Did you add them during the conditioning stage and did u leave them in the hop bag?
I see you answered my question the the other comments now👌👍🍻
@@Rubio_Eric Yes :)
Hi David, do you think this same recipe, if scaled up would work as an Imperial Stout? I quite like bourbon RIS
I would suggest trying it as it is. It tastes a lot stronger than it is and this is part of the concept and design of this recipe.
@@DavidHeathHomebrew we like that higher abv though🤣🤤🤪🍻
curious about this as well. Would love this around a 9-10% only problem with higher abv is the conditioning time
Fair enough. In theory you should be able to take this much higher and it will still work. Just be sure to keep the same BU:GU ratio. I believe that you will need to add more bourbon too. My best guess would be at 12% I would add 25% more.
Should be fine Paul if you use Kveik.
Don’t suppose you are planning on doing one of these for a Scotch Ale? Perhaps a wee heavy recipe or the like?
Its a style that I will cover in time yes.
Nice beer! Is it also possible to use Ruby Port instead of bourbon or wiskey?
I think that could work, give it a try with a small batch first 🍻
Fast fermentation time!
Yes, very! Crazy kveik!
The only way I can elevate my fermentation temperature is with heating belts/mats so I doubt I can acheive 35C, would this simply extend the fermentation time?
I also note in passing that there were 33 comments before me and zero 'Likes', Ah! well.
You indicate an OG of 80, is that with or before the Burbon addition because you mention this to be in the bottling bucket. Just wondering what SG to expect after Boil into the fermenter.
btw-2 I have completed my second brew just now with a Boil of 40mins, reduced from an hour. No windows steamed up!!!!
Thanks James. All calculations are excluding the spirit addition. I would aim to be at 30C if you can, a mix of belts should be helpful here.
Brewfather will have all the data you need, I shared the recipe and link in the videos description.
Hi David. When doing the water profile for this on Brewfather what should the style be under or does it matter?
Hi, Style is optional. I stick with water profile personally.
@@DavidHeathHomebrew Ok. And you use two pouches of the yeast?
Yes, that is due to the gravity for this recipe.
Thank you
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