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Whiskey Drunk Punk

So I tried my normal take on this recipe with a shot of bourbon and loved it... Figured what the hell...

Brewer: Chris Ungvarsky Email: chris.ungvarsky@gmail.com
Beer: Whiskey Drunk Punk Style: American Amber Ale
Type: All grain Size: 5.5 gallons
Color:
27 HCU (~14 SRM)
Bitterness: 19 IBU
OG: 1.081 FG: 1.013
Alcohol: 8.8% v/v (6.9% w/w)
Water: Tapwater
Grain: 12 lb. American 2-row
6 oz. American crystal 40L
8 oz. Dextrine malt (Cara-Pils)
2 oz. British chocolate
8 oz. Brown Malt
1 lb. Rice Hulls
4 lb. Canned Pumpkin
Mash: 75% efficiency
Mash all grain, pumpkin and rice hulls at 150°F for 60 minutes. Bring to 170°F and hold for 10 min. Continuous sparge with 180°F water to collect 7.0 gallons in brewpot. This recipe is slow to lauter... so keep the sparge water as close to 180°F as possible... the squash really just gums it all up, but it's so worth it in the end.
Boil: 120 minutes SG 1.059 7.5 gallons
12 oz. Light Brown sugar
12 oz. Honey
4 oz. Molasses
Bring to boil, after 60 min, add Tradition hops. At 90 min add 2 cinnamon sticks. At 105 min add Hallertau hops, 12 oz Brown Sugar, 4 oz Molasses and 12 oz honey, 1 more cinnamon stick, 1/8 tsp ground cardamom, 1/2 tsp whole cloves, 1 tsp ginger, 1/2 tsp nutmeg, 1/8 tsp ground allspice and 1/4 cup pure vanilla extract for last 15 minutes of boil. MAKE SURE NOT TO USE OUNCES OF CINNAMON AND SPICE AS LISTED IN THE HOPPING SCHEDULE!!!
Hops: 1 oz. Tradition (4.6% AA, 60 min.)
2 oz. 1 Cinnamon Stick (30 min.)
1 oz. Hallertau (2.7% AA, 15 min.)
1 oz. 1 Cinnamon Stick (15 min.)
1 oz. 1 tsp Ground Cardamom (15 min.)
1 oz. 1/2 tsp Whole Cloves (about 16) (15 min.)
1 oz. 1/2 tsp ground nutmeg (15 min.)
1 oz. 1 tsp ground Ginger (15 min.)
1 oz. 1/4 cup Pure Vanilla Extract (15 min.)
1 oz. 1 tsp Ground Allspice (15 min.)
Yeast: White Labs 001 in a 1 qt starter .
Log: Ferment in primary at 65°F for 3 to 7 days or until airlock stops bubbling. Rack to secondary and add 2 oz American oak chips soaked with 2 oz Eagle Rare bourbon. Allow 2 to 3 weeks in secondary at 65°F, then keg and force carbonate.
Carbonation: 2.5 volumes Keg: 12.3 psi @ 40°F
Keg and force carbonate to 2.5 volumes (12.3 psi @ 40° F). Allow 1 month cold conditioning before serving. Enjoy!.

Recipe posted 11/09/15.