Wharf Rat Bourbon Barrel Brown Ale

Last fall a friend invited me to attend a private “mug club” party at a local brewpub. Lots of free food, free beer, and a table right in front of a plasma screen showing of the Steelers game. They broke out a batch of special reserve bourbon barrel aged brown ale for the event. I had never experienced such undertones in an ale. I fell in love with the beer. But, it’s only available once a year, and that just doesn’t cut it for me. So…this is my take on that wonderful ale.

Brewer:	Chris Ungvarsky		Email:	Ungabomber@aol.com
Beer:	Wharf Rat Bourbon Barrel Brown Ale		Style:	English Brown
Type:	Extract w/grain		Size:	5 gallons
Color:	53 HCU (~23 SRM)		Bitterness:	22 IBU
OG:	1.068		FG:	1.020
Alcohol:	6.1% v/v (4.8% w/w)
Water:	Add 1 teaspoon of gypsum for the boil.
Grain:	8 oz. American 2-row 1 lb. British crystal 50-60L 4 oz. British chocolate
Steep:	Toast ½ lb 2 row malted barley at 350F on a baking sheet for 10 minutes or until malty aroma and a reddish hue appears. Place with other grains in muslin bag then add to brew pot containing 1 gal cold water. Heat slowly to 160F and hold for 30 minutes. Sparge with 1½ gal. at 170F.
Boil:	60 minutes	SG 1.135	2.5 gallons
	3 lb. Light dry malt extract 3 lb. Amber dry malt extract 8 oz. Brown sugar 8 oz. Honey
	Add gypsum, DME, brown sugar, 1 oz Fuggles hops and 1 oz Northern Brewer hops, and return to heat. Boil for 45 minutes. Add ½ oz Fuggles hops and 1 tsp Irish moss then boil additional 15 minutes. Remove from heat and add ½ lb wildflower honey and ½ oz Fuggles hops for aroma. Let stand for 5 minutes, stirring occasionally.
Hops:	1 oz. Fuggles (4.0% AA, 60 min.) 1 oz. Challenger (8.4% AA, 60 min.) .5 oz. Fuggles (4.0% AA, 15 min.) .5 oz. Fuggles (aroma)
Yeast:	2 days before brewing, make a 1 quart yeast starter with ¼ lb of the light extract and a few hops pellets. WLP005 British Ale Yeast. Cool wort to 80F with wort chiller. Strain wort into primary fermenter. Add 70 – 80F water and bring to 5 gallons. Pitch yeast starter.
Log:	Two weeks prior to brewing, steam oak chips for 10 minutes (to sanitize) and place in airtight container with a few ounces of Jim Beam. Allow 7 to 12 days primary fermentation at 70F. When yeast activity slows, rack to secondary fermentation vessel, placing oak chips and bourbon in first. Allow 7 days secondary fermentation.
Carbonation:	Bottle with 4 oz corn sugar, or krausen with 1 qt reserved wort. Keep at 70F for 2 weeks, and then age at cellar temperature for at least 2 months.

Recipe posted 06/28/05.