Day 13: Spiced Bourbon Stout

[donovan]

This is the first beer I've brewed in about 3 years.  My lady took an interest in brewing, so it was fun brewing with a cutie!  

The base is a Brewer's Best Milk Stout Kit.

Extracts:
3.3 lb Special Dark LME
3.3 lb Light LME
.5 lb lactose
.5 lb Maltodextrin

Steeping Grains:
8 oz Caramel 120L
4 oz Roasted barley
4 oz Dark Chocolate Malt

Hops:
.5 oz Magnum (60 minutes)
.5 oz. Cluster (10 minutes)

At flameout, we added:
6 oz Vodka
2 oz Scotch (we didn't have any bourbon)
0.5 tsp Vanilla
0.25 tsp Allspice
0.5 tsp Cinnamon
0.25 oz Coriander
1 Star Anise
0.5 oz crushed juniper

We went light on corn sugar at bottling, and the beer is really not as carbonated as I'd like it.  Anyway, I hope you all enjoy it.

[scott22]

Mine was perfectly carbed, although not much of the scotch came through to me. May want to try adding booze at bottling, 2-3 oz/gallon.

[Kyle H.]

Carbonation level is fine for my tastes. I would tone down the spices a bit, I don't don't get any scotch either. I have used chipped whiskey barrels in the past for a great bourbon flavor.
Thanks for sharing!

[ricky]

I agree with the suggestion of adding the liquor at bottling. I feel like a lot of the flavor is lost in primary for some reason (though I don't know that that's true).

[BullseyeBrewing]

I'm with you, wish it had a bit more carbonation. But I usually prefer higher carbonation in general. I also didn't get a scotch coming through. Overall I enjoyed it.

[Kyle H.]

Dec 15, 2014 7:51:26 GMT -5 ricky said:

I agree with the suggestion of adding the liquor at bottling. I feel like a lot of the flavor is lost in primary for some reason (though I don't know that that's true).

The CO2 produced during fermentation can scrub out aromatics and other flavors.

[brewingbryan]

Of everything, I'd say the vanilla and vodka shine through strongest for me. Anise may not be far behind.