- Steeped (30 min; started at 166F)
- 1.25 lb Chocolate
- 1.0 lb Crystal 120L
- 0.5 lb Black Patent
- 0.5 lb Roasted Barley
- 1.0 lb Flaked Oats
- Fermentables
- 10.0 lb Golden Light LME (60 min)
- Hops
- 2.0 oz Summit (60 min)
- 1.0 oz Fuggle (15 min)
- 1.0 oz East Kent Goldings (0 min)
- Misc
- 10 min: Irish Moss / Whirlfloc
- Yeast
- 2x Safale US-05
- Secondary
- 5 bourbon-soaked vanilla beans in secondary
- 2.0 oz bourbon-soaked oak chips in secondary
- Brewed: 2021-07-07
- Kegged: 2021-08-14
- Primary: 11
- Secondary: 27
- OG: 1.070 @ 82F
- FG: 1.019 @ 72F
- ABV: 6.7% (beer) + 1.7% (bourbon) = 7.4%
- Calories: 233 (beer) +
- Cost:
- Cost/12oz:
Based on Brew 55 – Oak-Aged Vanilla Stout. I used the leftover vanilla beans from Brew 63 – Bourbon Vanilla Hazelnut Stout, so they were in a bag in the fridge for 6 months. They were Vanilla Bean Kings Tahitian Vanilla Beans, grade “Extract, B”. I replaced Willamette with Fuggle since the brew store was out of Willamette.
On brew day, I soaked vanilla beans and oak chips in Ezra Brooks bourbon in separate 2 cup Pyrex containers. I cut the vanilla beans in half, then split each half, scraped out the innards, and put the innards and the bean husks in the bottom of the Pyrex, covering with about 1/2″ (maybe 1/2 c?) of bourbon. The oak chips took more like 1 c to cover.
After removing the steeped grains and oats the water was about 2″ below the rivets. I added extra water to bring to about 1″ below. I should start with more water for this one next time.
On 2021-07-18 I transferred to secondary and racked on top of the vanilla bean + bourbon mixture. I used the plastic bucket for secondary fermentation for easier access to add the additives.
On 2021-08-01 I added the oak chips + bourbon mixture to the secondary fermentation bucket.
A week or so after kegging it seemed slightly flat without much head.
A couple weeks after kegging it seemed better carbed but still not much head. Taste was ok but maybe should have aged longer, or maybe less bourbon. Could potentially save the bourbon rather than pouring it in with the oak chips.