Irish Whiskey Soaked Oak-Aged Stout HomeBrew Recipe
All Grain Oak-Aged Stout Recipe
Profile: HomeBrew recipe for a stout aged on toasted American oak (soaked in Irish Whiskey). Rich, malt-forward dark ale with flavors of coffee, toasted malts, oak, whiskey, and vanilla.
8 lbs Maris Otter
1 lb Munich
1 lb Roasted Barley
1 lb Flaked Barley
4 oz. Chocolate Malt
4 oz. Crystal 100
1.5 oz. Challenger 8%a, 60 minutes
Other: 1 1/2 cups medium toast American oak cubes soaked in Irish Whiskey for 48 hours.
Optional: Include two whole vanilla beans cut lengthwise with the oak cubes, in the Irish Whiskey soak. Pour whiskey solution into the beer when adding the oak cubes for aging, include the vanilla beans with the oak cubes. This will add another level of vanilla flavor intensity to the beer.
Mash all grains for 1 hour at 152 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above.
Ferment at 63-68 degrees for 8 days.