Burnt Hands Bourbon Barrel Stout 2013


This award-winning big-boy stout was brewed by Three Rivers Underground Brewers club members Shane Terrick, Shane Walters and Terry Denhem. Originally brewed as a 60 GALLON BATCH with more than 215 lbs of grain, we decided to scale it down to a five-gallon batch for the average all-grain homebrewer. Thanks the guys for sharing this recipe with Chop & Brew.

For 5 gallons
OG: 1.099 / Plato: 23.53
IBU: 61.9
SRM: 42.4
Brewhouse Efficiency: 75 %

16.0 lbs Pale Ale Malt
0.5 lbs Chocolate Malt
0.83 lbs Crystal 60L
0.5 lbs Roasted Barley
0.33 lbs Black Patent Malt

Mash at 153F for 60 minutes

Sparge for pre-Boil wort Size of 6 gallons of target pre-boil gravity: 1.084 / 20.25 Plato

Boil for 60 minutes.

Hops (pellet):
2.0 oz. Northern Brewer (7%AA) – 60 min.
1.5 oz East Kent Goldings (4.5%AA) – 20 min
0.5 oz East Kent Goldings (4.5%AA) – 2 min

Chill to low/mid 60s

Pitch Yeast: Wyeast 1056 American Ale

Ferment at 66F

After fermentation, this TRUB crew racked their 60 gallons of fermented beer to a Wild Turkey Bourbon barrel for six months of aging.
They suggest oak cubes soaked in Bourbon as an option for homebrewers looking for the same effect without the barrel.
Age to taste, then rack to keg, carbonate, drink, have fun, and win awards.

2014 Brewing Up A Cure Fans Choice
2014 TRASH 1st place in category and BOS
2014 BASH 1st place in category