So we obtained a one gallon oak barrel back in September of last year. We put in a liter of Bib & Tucker Limited Edition Single Bourbon Barrel whiskey in it… and then we drank 2 small pours. The barrel soaked up the rest. Then we took the Yoda’s Yuletide/Bundy’s Bah Humbug Beer and poured it into said barrel. Then we let it sit for three months. We are not patient people.
None-the-less, we ended up with 7 bottles. That’s it. In our opinion, it was a lot of effort for seven bottles of a bourbon barrel aged cherry stout. That said, it is pretty damn tasty. Apologies if you did not get to sample/enjoy of a pour of this limited quantity deliciousness. BTW, if DK had this in his barrels, he wouldn’t have had to kidnap the princess, she would have found him.
Pre-Boil Gravity: 1.064
Original Gravity: 1.084
Final Gravity: 1.015
ABV: > 7.25% (base should be 7.25% but the bourbon should make it a smidge higher)
Fermentables: 30 lbs. - American 2 Row 4 lbs. - Belgian Munich ½ lb. - Belgian Chocolate Boil (hops in pellet form): 2.0 oz. - Hallertauer Mittelfruher (2.8%) @60 4 lb. - Honey @10 2.0 oz. - Saaz (3.5%) @5 Dry Hopped: 9 lb. - equal parts sweet & sour cherries 750ml - Tito's Vodka Yeast – USE STARTER: Wyeast Belgia Abbey Ale II (1762)
Special Instructions:
Once fermentation is complete, move to cold crash for two days. During this time, soak the 9 lbs of cherries in Tito’s. This will allow the cherries to be sanitized. After cold crash is complete, move to secondary vessel and add hop bag of cherries with light oak spindle. Include the vodka / cherry juice to the vessel. Let sit in room temperature (72 degree) area for five – seven days to pick up the cherry flavor.