Bourbon Oak Belgian Ale
This rich and complex bourbon oak Belgian ale combines malt sweetness with the warm, caramel notes of bourbon and hints of oak from aging. Brewed with a blend of malts and Belgian yeast, this five-gallon recipe promises an inviting aroma and a finish that's smooth and sumptuous, perfect for sipping on a cozy evening or sharing with friends.
ingredients
- 3.75 ounces oak chips
- 1⅔ cups bourbon
- 3 gallons water (for mash)
- 5 gallons water (for sparging)
- 8.5 pounds Belgian Pilsner malt
- 1.25 pounds Munich malt
- 1 pound Special B malt
- 0.75 pound Caramel 60 malt
- 1.5 ounces Syrian Golding hops (divided into thirds)
- 1.25 pounds clear Belgian Candi Sugar
- 1 packet Belgian ale yeast (e.g., Safale S-33)
- 1 cup maple syrup (for bottling)
steps
- 1.
Soak the oak chips in bourbon for at least 24 hours before brewing.
- 2.
Heat 3 gallons of water to 152°F (67°C) for mashing.
- 3.
Add the Belgian Pilsner, Munich, Special B, and Caramel 60 malts to the mash water.
- 4.
Hold the mash temperature for 60 minutes, stirring occasionally.
- 5.
Sparge with 5 gallons of warm water to collect the wort.
- 6.
Boil the wort for 60 minutes, adding Syrian Golding hops in thirds (20 minutes each).
- 7.
Stir in the clear Belgian Candi Sugar during the last 10 minutes of the boil.
- 8.
Cool the wort quickly and transfer it to a sanitized fermenter.
- 9.
Pitch the Belgian ale yeast and ferment at around 68°F (20°C) for 1-2 weeks.
- 10.
After fermentation is complete, add the bourbon-soaked oak chips and let it age for an additional week.
- 11.
Prepare the maple syrup for bottling by gently warming it, mix into the beer, and bottle.
- 12.
Allow bottles to carbonate for 2-3 weeks before enjoying.
