The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Dirty Dancer Imperial Bourbon Brown Ale

A big malty American Brown Ale infused with my favorite bourbon, Woodford Reserve. Brewed for the 2012 PA Trout Season opener weekend at Yellow Creek.

Brewer: Chris Ungvarsky Email: chris.ungvarsky@gmail.com
Beer: Dirty Dancer Imperial Bourbon Brown Ale Style: American Brown
Type: All grain Size: 5.5 gallons
Color:
45 HCU (~20 SRM)
Bitterness: 39 IBU
OG: 1.082 FG: 1.013
Alcohol: 8.9% v/v (7.0% w/w)
Water: 1 TBS 5.2 Mash Stabilizer and 1 tsp gypsum
Grain: 10 lb. 8 oz. American 2-row
4 oz. Special Roast
1 lb. American crystal 90L
4 oz. American chocolate
2 oz. Flaked oats
6 oz. Flaked barley
4 oz. Honey Malt
Mash: 79% efficiency
Mash with 1.3 quarts per pound at 153°F for 60 minutes, pull 1 gallon decoction and add to 1 gallon boiling water. Bring decoction to a boil and reintroduce to mash. Sparge with 175°F water to reach 7.5 gallons in the brewpot.
Boil: 60 minutes SG 1.060 7.5 gallons
12 oz. Wildflower Honey
1 lb. 4 oz. Brown sugar
Add honey and brown sugar just before flameout.
Hops: 1 oz. Fuggle (4.1% AA, 60 min.)
.5 oz. Nugget (13.3% AA, 60 min.)
.5 oz. Cascade (6.4% AA, 15 min.)
Yeast: Safale S-04.
Log: Primary at 60-65°F. On brew day take 2 oz Woodford Reserve bourbon and 1 tsp vanilla and add to 4 oz oak chips, set aside in a separate airtight container. Rack beer to secondary after fermentation slows (probably 7-10 days), and add oak chips and bourbon. Allow in secondary at 60-65°F for 2 weeks.
Carbonation: Keg and force carbonate.

Recipe posted 03/16/12.