4 replies to this topic

[TonyBrown]

ok, i've totally fallen for this beer... I MUST MAKE IT... who's got a clone of it?? at least a place to start... 13% abv, huge malt, huge hops, pours like syrup, drinks like silk... who can help me here????????

[TonyBrown]

the goose island site says this:Recipe Information:Style: Bourbon Barrel-Aged Imperial StoutAlcohol by Volume: 13%International Bitterness Units: 60Color: MidnightHops: WillametteMalt: 2-Row, Munich, Chocolate, Caramel, Roast Barley, Debittered Black

[MAZ]

At $20 a 4-pack, there's definitely some incentive to clone this one (not to mention how great it tastes!).

I'm on my 3rd iteration of a "bourbon barrel aged" Imperial Stout now. While it's not an exact clone of Goose Island's, it certain is my inspiration.

Here is the 2nd one I made. Not as big at GI's, but it was a great brew (I've got one bottle left):

Bourbon Barrel Stout #2
6 lbs Pale Liquid Extract (8.0 SRM)
8 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Caravienne Malt (22.0 SRM)
1 lbs Chocolate Malt (450.0 SRM)
1 lbs Munich Malt - 10L (10.0 SRM)
1 lbs Special Roast (50.0 SRM)
8.0 oz Roasted Barley (300.0 SRM)
8.0 oz Victory Malt (25.0 SRM)
4.0 oz Black (De-bittered) Malt (500.0 SRM)
1.50 oz Warrior [16.40 %] (60 min)
1.50 oz Amarillo [8.40 %] (15 min)
SafAle American Ale (DCL Yeast #US-05)

This made 6 gallons. OG = 1.090. FG = 1.025 (8.5% abv). Beer sat on 4 oz oak cubes (American, heavy toast) + 3 split/chopped vanilla beans soaked in Makers Mark (enough to cover) in secondary for 2 months. I did not add the bourbon to the secondary. Very drinkable for a RIS, had a great full bodied mouthfeel, and the bourbon/wood/vanilla flavors were wonderful.

And here is my latest one. Bigger this time, and no extract (I made a bigger mash tun since #2).

Bourbon Barrel Stout #3
18 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM)
1 lbs Brown Malt (53.0 SRM)
1 lbs Caramunich Malt (45.0 SRM)
1 lbs Chocolate Malt (450.0 SRM)
8.0 oz Roasted Barley (300.0 SRM)
8.0 oz Victory Malt (25.0 SRM)
4.0 oz Black (De-bittered) Malt (500.0 SRM)
1.00 oz Chinook [11.10 %] (60 min)
1.00 oz Chinook [11.10 %] (30 min)
1.00 oz Amarillo [8.40 %] (15 min)
SafAle American Ale (DCL Yeast #US-05)

5.5 gal. OG = 1.098. FG = 1.018. 10.5% abv. Spent just over 1 month on 3 oz bourbon soaked oak cubes + 1 vanilla bean. Just bottled it a week ago so no serious tastings yet (and it really needs to bottle condition for quite awhile).

Hope these help.

[MAZ]

Here's a little more info that might help you. This is from a 2007 spec-sheet from the brewery.

Beer Bourbon County Stout
O.G. 30.0 (Plato)
F.G. 10.5 (Plato)
% Abv 12.0
%Abw 9.0
IBUs 60
Color 100
Carbs. 45
Cal/12oz 415
Hops UK Styrian
Malts 2-Row, Munich, Chocolate, C-60, Roast Barley, DB Black

FYI... 30 Plato = 1.129 SG, 10.5 = 1.042

[TonyBrown]

Here's a little more info that might help you. This is from a 2007 spec-sheet from the brewery.

Beer Bourbon County Stout
O.G. 30.0 (Plato)
F.G. 10.5 (Plato)
% Abv 12.0
%Abw 9.0
IBUs 60
Color 100
Carbs. 45
Cal/12oz 415
Hops UK Styrian
Malts 2-Row, Munich, Chocolate, C-60, Roast Barley, DB Black

FYI... 30 Plato = 1.129 SG, 10.5 = 1.042

WOW, that's a damn big beer... hmmm, i'm gonna plug those numbers into promash and see if I can approximate it and come up with some ideas... i just love this beer and hope to make a reasonable clone of it... gonna have to bottle this as I don't see my self able to keg it, though it might justify a nitro system and i'll bulk age it for about a yr then keg that sucker... i think i'd be a ragin alcoholic if i keg it though... might be worth it though...