LOCK, STOCK, AND BARREL STOUT INSTRUCTIONS

STORY:

Whiskey barrel-aged imperial stouts are the ultimate indulgence in the craft beer world. Unfortunately, it is difficult for the average homebrewer to get their hands on a whiskey barrel. This recipe fixes that problem by including oak chips that you can soak with whiskey (or any liquor) and add to your fermenter.

This beer was designed to be aged in the bottle for at least 6 months prior to consuming, and it will only get better with age. It is the perfect gift for friends and family during the holidays. Please drink in moderation.

PROFILE:

This imperial bourbon barrel stout has a beautiful ebony color with a dark, lasting head. The woody, oaky notes imparted by the oak chips compliment the aromas and flavors of chocolate, toffee, and roasted barley. A bourbon finish rounds out this big stout with a subtle alcohol heat that will warm you on the coldest of nights. Intended to be brewed 6-12 months in advance of consumption, this beer will age very well with vanilla notes emerging after at least 6 months.

SIMILAR TO: 

Goose Island - Bourbon Barrel Stout, Anderson Valley - Wild Turkey Bourbon Barrel Stout

RECIPE INCLUDES:

  • 2 St. Patrick’s Irish Stout (Yeast under lid. You won’t be using this.)
  • 3 Brewmax LME – Smooth
  • 1 Packet 2-row (4 oz. You'll only use 2 oz. for this recipe.)
  • 1 Packet Munich (4 oz. You'll only use 2 oz. for this recipe.)
  • 1 Packet Chocolate Malt (4 oz. You'll only use 2 oz. for this recipe.)
  • 1 Packet Roasted Barley (4 oz. You'll only use 2 oz. for this recipe.)
  • 1 Packet Flaked Oats (4 oz. You'll only use 2 oz. for this recipe.)
  • 2 Packets Willamette Pellet Hops (1/2 oz each)
  • 3 Muslin Sacks
  • 1 Nottingham Yeast
  • 1 Packet Oak Chips (1 oz)
  • 1 Packet No-Rinse Cleanser

PLEASE NOTE: If you are not going to brew this recipe right away, we recommend that you refrigerate the packets of grains to preserve freshness

 

YOU'LL PROVIDE:

  • Thermometer for Steeping/Mashing - Range up to 175°F (found here)
  • Your favorite bourbon or whiskey (enough to cover the chips)
  • Large pot (4-6 qt)

Additional Information


  • OG: 1.098 (approx.) -- FG: 1.025 (approx.)
  • Suggested conditioning time is 6 months to a year (preferably at cellar temps – around 65 F).
  • Flavor: Malty
  • ABV (alc/vol): 9.5%
  • SRM (Color): 82
  • IBU (Bitterness): 61
  • BJCP Style: 33. Wood Beer - 33B. Specialty Wood-Aged Beer

STEP 1: SANITIZING

Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)

NOTE: BE SURE TO SANITIZE EVERYTHING THAT WILL COME INTO CONTACT WITH YOUR BEER. 

STEP 2: BREWING

Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Place the oak chips into a small container such as a small jar or bowl. Fill with whiskey until the chips are covered, then cover the container to prevent evaporation. Let this sit for 2 weeks, until addition.
    2. Using a measuring cup, pour 8 cups of water into your clean 4-6 quart pot.
    3. Add the grains to a Muslin Hop Sack and bring your water up to above 155 degrees F.
    4. Add the grain sack to the hot water and steep for 30 minutes between 155-165 degrees.
    5. Carefully lift the grain sack out of the pot and place into a strainer/colander. Rinse the sack over the pot with 1 cup of hot water. Let drain. Do NOT squeeze the grain bag. Discard grain bag.
    6. Remove the yeast packets from under the lids of the Brewing Extracts (you won’t be using these), then place the unopened cans in hot tap water.
    7. Place one packet of Willamette pellet hops into a hop sack tying it closed, then trim away excess material.
    8. Bring grain water to a low rolling boil, add in hop sack, and let boil for 10 minutes.
    9. While this is boiling, place the contents of the 2nd packet of Willamette hops into a hop sack and trim away excess material.
    10. After the 10 minute boil has passed, add the 2nd hop sack and remove from heat.
    11. Open the cans of Brewing Extract and all 3 LME Softpacks, pour the contents into the hot mixture. Stir until thoroughly mixed. This mixture of unfermented beer is called “wort”.
    12. Fill keg with cold tap water to the #1 mark on the back.
    13. Pour the wort, including the hop sack, into the keg, and then bring the volume of the keg to the #2 mark by adding more cold water. You'll leave the hop sacks in the wort for the duration of fermentation. Stir vigorously with the spoon or whisk.
    14. Sprinkle ONLY the Nottingham yeast packet into the keg, and screw on the lid. Do not stir.
    15. Put your keg in a location with a consistent temperature between 65° and 76° F (20°-25° C) and out of direct sunlight. Ferment for 21 days total.
    16. After 2 weeks, quickly add the oak chips and bourbon to the fermenter and replace the lid. Ferment for 1 more week before bottling.
    17. After approximately 24 hours, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface.
    18. After approximately 24 hours, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface.

Your fermentation will usually reach its peak in 2 to 5 days (this is also known as “high krausen”). You may see a layer of foam on top of the wort, and sediment will accumulate at the bottom of the fermenter. This is totally normal. Complete fermentation will take approximately 2 weeks.
After high krausen the foam and activity will subside and your batch will appear to be dormant. Your beer is still fermenting. The yeast is still at work slowly finishing the fermentation process. 

STEP 3: BOTTLING AND CARBONATING

Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)