- 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 3 Gallons Recipe and Instructions Click Here for Bourbon Barrel Porter BIAB Recipe Kit Brewing Instructions Regional Style USA Original Gravity 1065 Total Time to Make 2 months
- 4.6 / 5.05 ReviewsDelectablePorter is my favorite style, this porter paired with an aged bourbon is just totally decadent.Its so heavy its like drinking a glass of chocolate, mixed with peat, smoke, tobacco. I like to pour it into a goblet and sip it slowly like a good wine. Even my non-porter loving friends love this. I didn't get a very big yield, only about 2.5 gallons. I am very stingy with this and don't gladly share it. One 1 liter bottle left.May 19, 2016Dave's GiftMy son-inlaw loved his gift I buy every year from this site always have been happyDecember 28, 2015Nice kitIt was very easy to brew. Fermented nice and I am looking forward to see how it ages on the oakAugust 27, 2016Every bit as good as Abita Bourbon Street Stout!My daughter and I brewed this in January 2015 using Wyeast 1728 (w/1L starter). The only additions we made were to add a tsp Gypsum during the mash, and 1 tsp yeast energizer at flame-out. After a 90 min boil, we hit the OG exactly at 1.065! At the same time, we put the oak cubes in a glass jar to soak with ~12 oz Woodford Reserve. We racked to secondary a week later, and then added the bourbon & oak a week after that. Then the hard part....waiting! We waited three weeks to bottle, then let it condition another four weeks before trying the first one. WOW! And the good thing is, the longer it conditions, the better it gets. Even the guys at our LHBS couldn't believe how good this came out using oak cubes. I've already ordered another kit to get a new batch started, as my supply is rapidly dwindling quickly.April 26, 2015Defintely taste the bourboni soaked my cubes about a month before putting them in the secondary....i only added about 3/4 of the amount. it had a good bourbon taste but very oaky, which may have been my fault for soaking too long. i added 2 vanilla beans which i think smoothed out the oak taste a bit. all in all a good beer but not what i was hoping for. i do think the bourbon was perfect considering im not a huge bourbon fan (i only like it in beer). you can always add more so start less if you're concerned about amount.February 23, 2016
- Browse 4 questions Browse 4 questions and 4 answersAdditional question: after I soak the oak cubes in bourbon do I add all of that (oak+bourbon) to the secondary or just the oak cubes?BEST ANSWER: You would add both.I brewed this kit 10 days ago and was planning on moving to secondary in the next few days. Firstly, the fermentation started within a few hours and seemed to stop completely with a day to a day and a half. I took a refractometer reading today to see where I was at. OG was about 1.057 which is low and I currently have about 1.022 after adjusting for alcohol. Is this higher than it should be after 10 days? Should I repitch more yeast? I pitched the whole packet of Windsor yeast dry.BEST ANSWER: This is a pretty normal part of the process, which usually has two different phases. There's a vigorous initial phase, and then a slower clean-up phase. The foam will appear during the initial phase of fermentation, when the yeast is rapidly consuming the simple sugars. This is when the air lock goes crazy. Once that's taken care of, the yeast will work on the long-chain sugars, which forces it to slow down a bit, and the foam usually subsides. They save the hard work for the end! So I'd guess that fermentation isn't quite finished yet, but it is mostly done. It does sounds like it's exactly on track though. I would take another reading in a day or two to see if the SG continues to gradually drop.
I hope that helps. Let me know if you have any follow-up questions!I know the optimum temp for the dry yeast that comes with this kit is 64-70. I couldn't/can't quite get my wort quite that cool due to it being middle of summer here in GA. I've got it in my basement in the 70-74 range should I be concerned with yeast dying off, off flavors or anything like that?BEST ANSWER: It is better to keep it a bit cooler, but those temps ought to be fine. A cool basement floor can be enough to hold the temp down in the proper range. Too warm of fermenting can lead to strange off-flavors in the beer, and "fusal alcohols" that give you headaches. One good method to keep it a bit cooler is to have the fermenter in a small tub or container of cool water during the main fermenting time, to hold down the temp. Ice can be added to the water to keep it cooler than the surrounding area, using frozen plastic soda bottles is a good way to accomplish this. -Mike W, Northern BrewerCan you brew this without the bag, that is like a regular all grain recipe?BEST ANSWER: Hello Dave,
Thank you for choosing Northern Brewer! You can most definitely brew that kit without the bag, but why not just brew the full all grain version? http://www.northernbrewer.com/bourbon-barrel-porter-all-grain-kit