Winnie's Night Out

[johnnyik]

OK, here is the bourbon barrel honey brown ale from Brew-B-Que:

For 5.5 gal in fermenter:
5.5lb Briess Pale Ale malt
1lb Crystal 40
.25lb Crystal 80
.25lb Crystal 120
.25lb Pale Chocolate
3lbs Honey added with 5 minutes left in boil.
1oz Kent Goldings at 60minute
WLP007 Dry English Ale
Mash temp 152

OG 1.054
FG 1.004
Soaked 2oz medium toast american oak cubes in 1 cup bourbon for 24 hours then added all of that to the keg. Let it age on the oak for about a month then rack off and carbonate. Add more bourbon to taste.

Notes:
It finished much drier than I expected. I would probably raise the mash temp to 154 to 156 and use a less attenuative yeast next time to bring up the body. Any other questions let me know. Enjoy!!

[Matt F]

If the higher mash temp doesn't do it for you toss in a little carapils to add some body. I use the WLP007 alot and the carpils has been an easy fix to add what I want to some beers. A similar yeast that floccs even harder and gives similar character with typically lower attenuation is WLP002 and Wyeast 1968 and may be worth a try.

[Derek]

Thanks for posting this recipe.

That was a great beer.

[JimF]

Thanks for posting. It was the best beer at the fest IMHO. Although with some of our customers, anything the had "Templeton" or "Bourbon" in the name would have won. If we do Brew-B-Q next year, I'm going to make a beer called "Bourbon Barrel Aged Hot Dog Water" just to prove this point. I'll post it with some outrages ABV.

This is certainly not a slam on your beer, it was great! We just had a few customers that you could tell keyed in on those specific words and came back over and over and over...

[JimPotts]

Very true, Jim.  Last year, my Tastes Like Arm Porter was moving slow, so I added 3 to the ABV.  Suddenly, it was popular.
That said, Winnie's was great.
-Jim

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