- Product Details
- 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
- 4.9 / 5.017 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, 2016WOW!!!No need for a review, WOW explains it all.January 4, 2012Made with Wyeast French Saison yeastOmitted the recommended yeast and opted instead for Wyeast's French Saison yeast. Bottled after 30 days in secondary. The vanilla oak and buttery Makers Mark tamed some of the spicy wildness of the yeast, resulting in a funky, mouthy, penetrating flavor profile of bitter chocolate and sweet Pennsylvania mushroom soup, finished with an aroma of conifer rainforest. Don't be alarmed: it's hard to describe the characteristics of this hybrid. Will make again, but will leave in secondary for up to 4 months to see how flavor/aroma evolves.October 30, 2013A.MAZ.ING!Very easily the best home brew I've done, I have my second one in primary as I type. Can't wait to have this one.November 1, 2013Silver 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, 2015Simply 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, 2016
- Browse 5 questions Browse 5 questions and 12 answerswhere 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.I 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!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: I have a batch of this that will finish next Monday. I plan to keg mine, but I did do the math to figure out that if you put in 16 oz. of 90 proof bourbon to 5 gallons of beer, you will raise the ABV by only 1%. So, I cannot imagine that you would have trouble with bottle carbonation.Can 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!Could you age this in a used whiskey barrel instead of adding in the bourbon and chips? What would you need to change?
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