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Morning Wood

A nice malty American Brown Ale infused with my favorite bourbon, Woodford Reserve.

Brewer: Chris Ungvarsky Email: chris.ungvarsky@gmail.com
Beer: Morning Wood Style: American Brown
Type: All grain Size: 5.5 gallons
Color:
51 HCU (~22 SRM)
Bitterness: 43 IBU
OG: 1.060 FG: 1.013
Alcohol: 6.0% v/v (4.7% w/w)
Water: 1 TBS 5.2 Mash Stabilizer and 1 tsp gypsum
Grain: 8 lb. American 2-row
2 oz. Special Roast
12 oz. American crystal 80L
8 oz. American chocolate
7 oz. Flaked oats
1 oz. Flaked barley
1 oz. Honey Malt
Mash: 80% 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: minutes SG 1.044 7.5 gallons
1 lb. Wildflower Honey
Add 1 lb honey just before flameout.
Hops: .5 oz. Nugget (12.5% AA, 60 min.)
.5 oz. Willamette (5% AA, 60 min.)
.5 oz. Willamette (5% AA, 30 min.)
.5 oz. Mt. Hood (4.5% AA, 15 min.)
Yeast: White Labs 007 from previous batch.
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 02/11/11.