Every Black Friday, folks head out in droves to do their holiday shopping. If you're into craft beer, you know that Black Friday is also the day that Bourbon County Stout from Goose Island comes out. In very populated areas, it can be hard to get your hands on, and like many popular beers, clone recipe trials and tests are not far around the corner. Thankfully, Goose Island list some of the essentials on their website, so a close clone isn't as hard to achieve in this case.
Bourbon County Stout is a big beer (13-15% varies a bit yearly)! It's aged in bourbon barrels and the label says it can age and develop an additional five years in the bottle.
This recipe has a large amount of specialty grains, so you'll need to have the capability to steep 4 lbs of grains.
Higher OG beers require a bit more oxygenation as they do not absorb oxygen as easily. You should also consider oxygenating twice, once at pitch, and once 12 hours later. For those without an oxygen tank, set a timer for 5 minutes and vigorously shake your fermenter to achieve desired aeration.
If using oak chips: Soak the chips in bourbon while the beer is fermenting. When fermentation is mostly done, add the bourbon and oak to the beer.
Due to the high starting gravity of this beer, we recommend purchasing two packages of yeast or to make a yeast starter. Aerate the cooled wort thoroughly, to ensure a healthy fermentation
All orders containing Liquid Yeast will be shipped with a complimentary ice pack to ensure safe shipping!
Bourbon County Stout Clone - Extract Recipe Kit Instructions
- Batch Size: 5 Gallons
- Mash at 152ºF
- Est. Original Gravity: 1.135 SG
- Est. Final Gravity: 1.030 SG
- Est. Alcohol by Volume: 13.8%
- Bitterness: 60 IBUs
- Estimated Color: 50 SRM
Malts and Adjuncts:
- Light DME
- Munich LME
- Chocolate Malt
- Roasted Barley
- Caramel 60L
- Black Malt (PreCrushed)
- Dark American Oak Chips
- Millennium Hop Pellets
Very good. Excellent actually. I kegged this beer and didn't tap it until 3 months. A smile on my face from the first sip. I'm ordering another kit and going to let this one age for 6 months. It just gets better with age.
I really have no review as it is still in the fermentation stage. Then I plan to age it for a minimum of 6 months. Hit me up in about 7 or 8 months and I'll be happy tp give you a review.