This was the first BIAB that I did using my basic equipment. I’d never done a stout, either kit or extract, and I was dying to have a play with some oak ageing so this is what I came up with.
It’s a pretty standard Irish Stout Recipe, but in secondary fermentation I added some Medium Toast Oak Chips which had been soaking in Jura Origin Whisky for a couple of weeks, and let the Stout sit on top for 14 days to try and infuse some of that wonderful flavour into the stout. I’ve actually just bottled this one today, and it already tastes wonderful, but it’s got quite a harsh alcoholic edge (I’m guessing from the whisky!) so I’m hoping that will mellow with a couple of months in the bottle.
Anyway, onto the recipe:
Final Brew Length: 9.26L
1.700 kg Marris Otter Pale
0.224 kg Roast Barley
0.224 kg Flaked Barley
0.148 kg Carapils
0.112 kg Amber Malt
0.112 kg Chocolate Malt
0.045 kg Carafa Type 3
0.019 kg Target (11% AA) Hops
1/4 Whirlfloc Tablet
1 Pkg Nottingham Ale Yeast
30g Medium Toast Oak Chips soaked in 110ml Jura Origin Whisky for 14 days
The mash was 90 minutes at 64C, I used the oven for temperature control on this one, but since have realised towels and sleeping bags work out much better!
The boil was a straightforward schedule, all of the Target went in as First Wort Hops, then the Whirlfloc tablet was added with 10 minutes remaining.
The OG was 1.058.
Nottingham Yeast rehyrdated and pitched. This was left in the primary for between 2 and 3 weeks due to my hectic schedule, then was racked to secondary over the oak chips for a further 14 days.
Bottled with a batch prime of 45g of dextrose and will age for a couple of months.