🍺Bourbon Barrel Aged Chocolate Vanilla Oatmeal Stout - Happy St. Patrick’s Day!🍀

Описание: Get 20% OFF Olive Nation Cocoa Powder and Ugandan Vanilla Beans - https://bit.ly/33cdUqn
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I’m making a Bourbon Barrel Aged Chocolate Vanilla Oatmeal Stout for St. Patrick’s Day! I’m using Ugandan vanilla beans and cacao nibs from Olive Nation to push my flavors to the next level, and I’m aging the beer in a Bad Motivator barrel to make it truly spectacular.
BadMotivator Barrels - https://badmotivatorbarrels.com/?aff=7
Barrel Char Wood Products Oak Staves – https://barrelcharwood.com/

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Bearded’s Bourbon Barrel Aged Chocolate Vanilla Oatmeal Stout Recipe
Makes 1 gallon (scale up as desired) About 6%Abv depending on your efficiency.
2# Pale Malt - https://amzn.to/40bHmrt
5oz Oat Malt - https://amzn.to/3JpSkTj
4oz Brown Malt - https://amzn.to/3Jw8Npo
3oz Special B Malt - https://amzn.to/3ZSIPDb
1.2 oz Chocolate Malt - https://amzn.to/3yH2Sc1
0.5oz Chocolate Wheat Malt – You’ll have to toast it yourself - https://amzn.to/3JIKGF3
0.5oz Debittered Black Malt - https://amzn.to/40gt0pG

Hops:
45 minutes - .12oz Galena hop pellets - https://amzn.to/3ZUxcvE
10 minutes - .12oz Crystal hop pellets - https://amzn.to/3JqSKsz
5 minutes - .12oz US Goldings hop pellets - https://amzn.to/3yN7GfK
5 Minutes Irish Moss - https://amzn.to/3lm2LQ0

Extras:
Nottingham Ale Yeast - https://amzn.to/3TpgqSW
Olive Nation Cacao Nibs or cocoa powder – 1.5oz toasted cacao nibs or .3oz cocoa powder per gallon of beer
Olive Nation Ugandan Vanilla Beans – 1/2 to 1 vanilla bean per gallon of beer. Split the beans and cut in 2-inch pieces, scrape out the seeds. Add all of that black gold to the secondary fermenter.
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Note, this is for 1 gallon. Scale up as necessary for your desired volume. Use a recipe calculator like Brewer’s Friend to get the measurements right.
1. Bring 2.5 gallons of water up to 165F, then dough in your crushed grain.
2. Mash at 154F (67.8C) for 1 hour, then sparge with 2 quarts of hot water.
3. Boil for 1 hour adding your hops in the schedule indicated.
4. Cool the wort to pitching temp and pitch yeast. Ferment for 1 week at 65F, then transfer to secondary fermentation vessel.
5. Secondary Fermentation – Transfer beer to a BadMotivator barrel presoaked with bourbon, or add bourbon-soaked oak staves to clean fermenter and transfer beer into that. Add split vanilla beans and cocoa powder or cacao nibs to secondary vessel and allow it to sit for 1 week.
6. Transfer to keg or bottle. If bottling, allow the bottles to condition for at least 2 to 4 weeks.

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