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Author Topic: Bourbon French Toast Ale Advice  (Read 1015 times)


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Bourbon French Toast Ale Advice
« on: November 24, 2018, 10:20:47 AM »
Hello all

I am currently trying my hand at brewing what I would say is a bourbon french toast ale.

I want to get a maple, cinnamon, vanilla and bourbon barrel aged flavor out of it and so far my reciepe is as follows

1 lb Honey malt
1 lb Crystal 60
Steeped at 155 for 45mins
Added 9.9 lbs LME (2 pale and 1 dark), bring to boil
2 oz Willamette (oz at 60 and oz at 15)
2 small cinnamon sticks at flame out
Cooled to 68F / 20C
Pitched US04 yeast 

OG 1.074ish

When I added the yeast which ended up being 2 packs worth,  within hours I started to see activity.

The next morning the foam was near the neck of the carboy and an hour or 2 after that KABOOM  :o  it was everywhere, the ceiling, the cupboards, the floor, you name it.

The temp also raised to 72 within those 2 hours so I proceeded to cool it down in the bathtub to 62 in a few more hours, where it stayed that temp for the last 2 days.

Now comes my questions.

1. With the temp spike that occured will there be a big risk of esters?

2. I have a pack of oak chips that came from an actual bourbon barrel and I am thinking of soaking them in a mixture of Crown Royal Maple, cinnamon sticks and vanilla extract, then adding the mixture to secondary. How much of each should I use?

Thanks for all the help in advance


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Re: Bourbon French Toast Ale Advice
« Reply #1 on: November 24, 2018, 09:37:06 PM »
i did a bourbon barrel porter with oak cubes soaked in bourbon. i used 10oz of bourbon which turned out to be pretty strong flavor, if i do it again maybe 8oz of bourbon on the 1.5oz of oak cubes, I also added two vanilla beans to the mix and let sit 2 weeks in the bourbon.
if you want maple flavor you might want to add some maple syrup to the mix. try the mix after a week and see if your flavors are there, and adjust them before adding it to secondary.
the temp swing you did should be ok, i try and keep my temps within a few degrees of of pitching temp. seems like you pitched enough yeast, did you rehydrate it?
Keg 1- HB Peanut butter stout
Keg 2- Chocolate Milk Stout
Keg 3- HB Peach Sour
Keg 4- HB Doppelbock
Keg 5- HB Citra IPA kviek
Keg 6- HB Oktoberfest
Keg 7-
Planning- a Raw Ale


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Re: Bourbon French Toast Ale Advice
« Reply #2 on: November 24, 2018, 11:53:57 PM »
Thanks for the input Combat  8)

I have read that maple syrup will ferment out leaving little to no flavor. Having tried the Crown Royal Maple before and being overwhelmed with maple flavor I figured it would ne the best option to both soak the chips in and get the flavor.

What about vanilla extract? Would that work over beans or is beans better to use?

Yes rehydrated the yeast before pitching. Was really surprised how fast it took off.  Used s04 before without much sucess. I remember the last batch tasting like a bubblegum bomb so hopfully it will turn out this time.


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Re: Bourbon French Toast Ale Advice
« Reply #3 on: November 25, 2018, 09:28:25 AM »
ive only used vanilla beans myself in two brews so far.
dont see why the extract wouldnt work.
yeah the maple will ferment out, but i think it would leave some flavor.
i plan to brew a maple wine soon and see what i get.
I had a SheBeen brewery cannoli beer and it said to serve it with cinnamon and powder sugar on the rim of the glass. and shave some chocolate on the beer. it was pretty good, only had one glass very rich.
hope it works out for ya, keep us posted
Keg 1- HB Peanut butter stout
Keg 2- Chocolate Milk Stout
Keg 3- HB Peach Sour
Keg 4- HB Doppelbock
Keg 5- HB Citra IPA kviek
Keg 6- HB Oktoberfest
Keg 7-
Planning- a Raw Ale


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