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- 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
- 5.0 / 5.020 ReviewsPerfectThis is my second time making this. Followed instructions exactly, except the first time I added one vanilla bean to the oak cube soak and second time around I added some malto dextrin for a bigger mouth feel. I used quite a bit of Breckenridge Bourbon to soak the cubes for 3 days. The taste is indescribable out of my keg.November 6, 2017Purchased
7 months 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, 2017Competition 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
over 2 years agoVery 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, 2016TosabrewerAfter 20 years of extract I switched to BIAB. This was my first batch, and I am pleased with it. I like hoppy beers that are not real bitter and this is a flavorful beer that is good but over the top. I dry hopped for one week, I would probably go for two weeks if I made it again.May 2, 2016Barrel Aged FunThis was the first time making beer. I did it with at friend and it was tons of fun. It was a very interesting process and I really loved the smell of the mash/wort. I can't wait to try the beer when it's ready.March 6, 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, 2016One 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, 2016I B--Bournon Barrel PorterI have not tried it yetFebruary 22, 2016
- Browse 8 questions Browse 8 questions and 26 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.Yeast starter necessary?BEST ANSWER: I would not say "Necessary" However it will only help you ferment out quicker and cleaner, giving you a much better end product. I made a starter for mine and let it bottle condition for 7 months, blew my socks off it was so good. Brewed it three more times and I keep adding little things to the bill such as espresso, real vanilla bean...good kit to tweak. Directions state to add the bourbon soaked oak, I also tossed in the bourbon that the oak was soaking in and it added another note to the beer. Do the yeast starter and you won't be disappointed.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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