Bourbon Barrel Old Ale - 21

owner: Michael Erwin | started: 03/14/2009 | last updated: 07/11/2009
status: Lagering

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March 14, 2009
Brewing
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This is a midwestsupplies.com kit:

6 lbs. Amber liquid malt extract
3.3 lbs. Gold liquid malt extract
8 oz. Brown Malt
8 oz. Crystal 50-60°L
8 oz. Wheat
4 oz. Aromatic
4 oz. Chocolate
1 oz. Northern Brewer
2 oz. Glacier
2 oz. Tradition
2 oz. American Oak Cubes
enough bourbon to cover the cubes in a sealed container
Nottingham ale yeast

OG:1.074
Pitching temp: 68F.
Pitched the Nottingham dry, just sprinkling it on top, waiting 30 minutes, then stirring it in.

Covered the oak cubes with Maker's Mark in gladware. That needs to sit for six weeks for the wood to soak up the bourbon. Then, it will go in the secondary. The brew itself will sit for six months in secondary before bottling.

3/16/2009 - Fermenting away nicely since yesterday morning. Temp remains at 68F.
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March 19, 2009
Lagering
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temperature: 68F
starting gravity: 1.074
specific gravity 1.021
final gravity:

Racked to secondary today. Used the glass carboy, as I trust it more for a long term like this: 6 months!!! Refreshed the bourbon on the oak chips, as the level had gone down when the wood soaked it up. Those go into the secondary in five weeks.

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May 23, 2009
Lagering
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temperature: 68F
starting gravity: 1.074
specific gravity 1.021
final gravity:

Dumped the bourbon-soaked wood chips in today. It's starting to get warm in the house, so this one is going down to the cellar this afternoon.

Bottle in September/October. Ready for the winter! Yeah!