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Bourbon barrel-aged beers have been a hugely popular style ever since their inception in the early '90s by American craft brewers. By starting with a stronger-than-average robust porter, then infusing it with Bourbon-soaked oak (we recommend Maker's Mark), the end result is quite possibly the best beer ever. You'll have to supply your own bourbon - save a little to sip on brew day to really capture the spirit. The intense aroma and flavor of toasted American oak and the sweet graininess of good bourbon meld with the bittersweet roastiness of porter to make for a very characterful beer. Recommended: 2-stage fermentation and yeast starter.
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Bourbon Barrel Porter All-Grain Kit Brewing Instructions Regional Style USA Original Gravity 1065 Total Time to Make 2 months
5.0 / 5.019 Reviews2 words: vanilla beanWow this beer is impressive, talk about blowing friends minds. I followed the directions exactly, 2 weeks primary 4 weeks secondary. My only variant was a fresh vanilla bean sliced open and added to secondary one week before going to keg. So glad I did as the vanilla and makers jump out of the glass, get a slight barrel on nose and finish but the best part is the porter is still there holding it together. So impressed that I'm doing the same additions (bourbon soaked oak cubes and vanilla bean) on the coffee crack stout kit. In BB heaven. Thanks NB!October 3, 2015Very boozy at first, have to let it age for 6 months.If you're a bourbon fan you will love this. It was a little too hard alcohol and not enough beer for me after 5 weeks in the bottle. Now at 6 months, it's a good beer with notes of smooth bourbon taste to it rather then a full on shot. I'll add it to my regular list of favorites but I'll brew it only when I have enough stock to drink so I can let it go a full six months.December 3, 2016Simply awesomeIts a very easy brew, i soaked the oak chips with Evan Williams rather than Makers as Evan has a sweeter taste i like. As required i added the bourbon soaked oak chips in secondary and when i went to keg i dumped the bourbon in with the rest of the beer. Simply amazing, i as well really enjoyed the first ones i had after force carb and bottling, but have to say that now, 4 months later is just "simply awesome". People at work tried it in a funtion where i took 4x22 oz bottles with me to the UK and my UK friends and co workers where wowed by it.February 27, 2016Silver MedalThis beer just took the silver medal in the Specialty Beer category (against 31 other beers in the category) at the Boston Homebrew Competition. The beer was only 8 weeks old. At ~8% ABV (with the bourbon), it is still very young. I expect it will be much better in a couple of months.February 25, 2014One of my favoritesThis was my first attempt at all grain and I was easily able to hit the target OG. After only 1 week of secondary this is already one of my favorite beers that I have made so far. I can't wait to try it in a few months after it's gotten a chance to rest. I have a feeling I will be ordering this kit again in the future.February 23, 2016Updated reviewOK so I made this beer in October, bottled in in November. Tried it in December. It was good then, but just had another bottle of it yesterday after it had 4 months bottle conditioning and it was MUCH BETTER. I was happy with the beer then, but am proud of it now. I definitely will make this batch again sometime this year, and am looking forward to trying it a few months later and at 1 year aged mark if i can hold one or two till then. Great gift beer to friends/family I would say also.March 8, 2015Excellent Beer!I've made this beer twice before and it is an exceptionally delicious beer.February 13, 2016Competition winner!Great recipe. I've won two first place homebrew medals with this one. I let it condition for a year though.April 15, 2017Purchased
1 year agoLet it ageThe longer you let it age the better the beer tastes. I used Bulliet Bourbon. Soaked the chips for 3 days and then threw everything in carboy.May 4, 2017
Browse 7 questions Browse 7 questions and 20 answersCould you age this in a used whiskey barrel instead of adding in the bourbon and chips? What would you need to change?BEST ANSWER: I suppose you could do this, but for 10 gallon batches and smaller it seems like it would add more variables that you have to contend with. And it could possibly add headaches that would not make it worth the effort. I would want to verify that the barrel doesn't leak, that it's been sanitized, and that either there is very little air space when filled, or that it's been purged of oxygen and an airlock is used. Also, it may have to age longer to get the same results. Soaking the smoked oak chips in bourbon for a week and adding it all to secondary fermentation worked perfectly for me.Do I need specialty equipment for this kit?BEST ANSWER: If you are already an All Grain brewer, no extra equipment is needed. It does have a fairly long aging time, so you'll need to plan accordingly w/fermenter space. Otherwise everything you need is in the kit except for the bourbon. It's sn awesome kit!Is it very important to let this beer sit in secondary for 4 weeks? If I only let it sit in secondary for 2 weeks will it effect the taste much? ThanksBEST ANSWER: If memory serves me correctly my beer turned out great i believe you add toasted oak chips and whiskey the point of the long secondary fermentation is to allow all of the fermentable sugars to convert to alcohol because it is a big beer the other is to allow the oak time to impart it's flavor on it so my suggestion is if you can wait the 4weeks i would. we never got onto brewing to see how fast we can get to drink it more that we want to enjoy a great beer that we madeI bought this kit but have a question about the bourbon. Description states "Bourbon-soaked oak" but directions simply state "16 oz. Bourbon (not included in kit) " as a secondary addition. Do I only soak the chips in the bourbon and then add those or just add the bourbon and chips at the same time or do both?BEST ANSWER: I have made this recipe several times. You add both. The first time I soaked the chips in 16 oz. of bourbon for a few days then added the entire package (bourbon & chips) to the secondary for the last week of secondary fermentation. The next time I used 12 oz. of bourbon and did the same. I have another batch in the secondary now. This time I think I will use 10 oz. of bourbon. The bourbon amount is clearly a personal taste thing. I cut back a bit because I thought it was a little too bourbon flavored which took a little away from the magnificent porter flavor. This is a great recipe!where does the FG fall for this coming out of primary? I hit the 1.065 pre boil, just a couple points below that going into primary.BEST ANSWER: While it will vary based on the conditions of your brew, you can expect it to be roughly 1.025- 1.020 by the end of primary.If I add 16 oz of Bourbon to this beer, will I be able to naturally carbonate? I'd rather bottle than keg this beer.BEST ANSWER: That should not cause a problem. It does raise the ABV a bit, but not so much that it will inhibit the yeast from working normally to carbonate the beer in the bottles. -Mike W, Northern BrewerCan anyone tell me where they ended up with final gravity using the Windsor Ale dry yeast? Just curious about the ranges others have gotten.BEST ANSWER: Hi Patrick, Anything under 1.020 would be fine, you may end up closer to 1.015. Let us know if you need anything else!
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