Spiced Bourboned Oaked Holiday Amber
For 6.5 gallons final volume.
8 gallon run off, 90min boil.
Anticipated OG is 1060-1065
Mash efficiency is 75%
12lb American 2-row (or 7.5lb DME)
2lb crystal 40L
1lb crystal 60L
0.125lb crystal 120L
0.125lb chocolate malt
1.0oz Nugget (12%AA, pellets) 60-min
0.5oz Nugget (12%AA, pellets) 15-min
4.0oz American Oak Chips
8.0oz Bourbon/Whiskey (see comments below)
1/4 tsp cinnamon-ground fresh
1/8 tsp nutmeg-ground fresh
Mash in at 154F, 90 minute mash.
Boil for 30min, then start with 1st hop addition.
Irish Moss at 20-min mark.
Yeast WLP002 (or WY1028)
Use two vials of yeast or pitch a hearty dose of yeast cake from a previous batch.
Primary ferment at 68F for two weeks.
Steam Oak chips in water steamer on high heat, 5 minutes. Steam chips, do not submerge.
Place oak chips and bourbon in a clean mason jar, cap immediately. Let sit in cool place during primary fermentation. Right before transfer to secondary strain the oak out, add spices to the bourbon, and shake well (This will sterilize the spices).
Rack beer to secondary, dump in oak bourbon spice mix. Secondary for two months at 68-70F.
Notes on secondary and Bourbon:
OK, so I don’t actually use bourbon, I have found that Johnny Walker Red Label is sort of smokey and hot, but when mixed with the beer it ages out to a smooth bourbon like quality. But this is where the extended secondary comes in, it really helps move that HOT nasty Red Label taste to the back of the beer, but it keeps a just noticeable supporting role. You can leave the oak chips in during secondary if you want a stronger oak flavor, it’s an experiment I haven’t done. When adding the bourbon mix, you can prime and bottle right away. Then bottle condition for two months and get the same effect. But there is something about bulk aging the entire 6 gallons together that just works for me.
Check out our Christmas Ale Recipe.