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bourbon beer


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I brewed up a Cooper's dark ale with 3lbs of Munton's plain amber DME & EKG & German Haulertaur,one ounce each at 20 & 10 minutes left in the boil. Used half the DME in the 3gallon boil,cooper's can & remaining DME @ flame out. But the stout would likely work better. While the ale fermented,I soaked 4oz of medium toast French oak chips in 5 jiggers of 8 year old bourbon in an airtight container. I put it in the fridge for the whole fermentation time. Poured the chips & bourbon through a hop sack into secondary,tied off the sack & dropped it in.

Racked the ale onto that & sealed for 8 days. Bottled & had to condition them for 1 day shy of 10 weeks to get it mellowed. 2 weeks fridge time to get decent head & carbonation.

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