Keith Bachman on February 12, 2015 9 Comments As a club, we purchased a 55-gallon bourbon barrel from a local distillery. 11 people made 5-gallon batches to add to the barrel. Your numbers may be significantly different on an individual basis than those listed below. The numbers below represent an average of the 11 batches. This was a great club project because it gets people to brew together in a large setting. If you want to do this solo, soak 1 oz. of oak cubes in your favorite bourbon for 2-3 weeks while your beer is fermenting. Add the cubes to your secondary vessel and age at room temp (67-72°F) for approximately 8-10 weeks. Although depending on your taste preferences, you may want to consider shortening or lengthening the amount of time the cubes are in secondary. Recipe Specs Batch Size: 5.5 gallons Boil Time: 120 minutes Original Gravity: 1.129 Final Gravity: 1.022 SRM: 45 IBUs: 59.7 ABV: 14.3% Apparent Attenuation: 81.2% Ingredients 18.0 lbs. Pale 2-Row (U.S.) 3.0 lbs. Munich Malt (20L) 1.0 lb. Crystal Malt (60L) 1.0 lbs. Chocolate Malt (350 SRM) 8.0 oz. Roasted Barley (300 SRM) 4.0 oz. Black Patent (500 SRM) 2.0 lbs. Light Dry Malt Extract 1.5 oz. Nugget (13.0% AA) @ 90 minutes 1.0 oz. Willamette (5.5% AA) @ 30 minutes 1.0 oz. Willamette (5.5% AA) @ 15 minutes 2 packages of Safale American (US-05) Dry Yeast Procedure Mash Schedule: Saccharification Rest: 150°F for 75 minutes Do not mash out (chances are, you won’t have much space to work with). NOTE: This is a lot of malt for a 10 gallon mash/lauter tun. Don’t worry about hitting volume of strike water. Add as much water as your mash tun will hold while still being able to close your lid. If you miss your preboil gravity, compensate by adding more light dry malt extract. Sparge with 170°F water to achieve a pre-boil volume of 7.5 gallons. Boil: Follow the hop/fining schedule outlined above for a 120-minute boil. Add the light malt extract before you start the boil. Be extra careful for the hot break. There are a lot of sugars in the wort and will try to boil over. Once the hot break subsides, start your boil counter for 120 minutes. Cool wort down to 70 degrees. While wort is cooling, rehydrate dry yeast. Once you have reached 70 degrees either aerate or oxygenate your wort. Pitch the rehydrated yeast. Ferment at 65-67° for 21-28 days. Collect all of the beer from the primary fermenters. Sample each batch to ensure that no contaminated batches are transferred to the barrel. After all have been sampled, transfer all the beer to the barrel of your choosing. Let sit in the barrel for a minimum of 6 months. Do periodic sampling to check how the flavor develops over time. You may need to purge oxygen from the barrel with a couple quick bursts of CO2. Once the desired level of wood/spirit flavor is achieved, siphon the beer into kegs and enjoy!