Subscriber Exclusive
Recipe: Ozark BDCS (Barrel-Aged Double Cream Stout)
Courtesy of Ozark Beer cofounders Andy Coates and Lacie Bray, here is a homebrew-scale recipe for their BDCS—a bourbon barrel–aged double cream stout meant for months of wood-aging to balance and soften its profile.
For more on Ozark Beer’s approach to aging this big stout on oak, see The Patience & Terror of Barrel-Aging.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.120
FG: 1.046
IBUs: 71
ABV: 10%
Make & Drink Better Beer
Subscribe today to access all of the premium brewing content available (including this article). With thousands of reviews, our subscribers call it "the perfect beer magazine" and "worth every penny." Your subscription is protected by a 100% money back guarantee.
For more on Ozark Beer’s approach to aging this big stout on oak, see The Patience & Terror of Barrel-Aging.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.120
FG: 1.046
IBUs: 71
ABV: 10%
[PAYWALL]
MALT/GRAIN BILL
11.9 lb (5.4 kg) two-row
4.8 lb (2.2 kg) Munich 20
1.2 lb (544 g) caramel 120
9.5 oz (269 g) dark chocolate malt
9.5 oz (269 g) Briess Midnight Wheat
9.5 oz (269 g) flaked oats
9.5 oz (269 g) roasted barley
HOPS & ADDITIONS SCHEDULE
2 oz (57 g) Nugget at 90 minutes [71 IBUs]
2.4 lb (1.1 kg) lactose at 10 minutes
YEAST
White Labs WLP028 Edinburgh/Scottish Ale
DIRECTIONS
Mill grains and mash at 154°F (68°C) for 60 minutes. Vorlauf until the runnings are clear of particles, then switch on the burner and run off into the kettle. Sparge at 170°F (77°C), topping up as necessary to get about 7 gallons (26.5 liters) of wort—or more, depending on your evaporation rate. (If dividing the grist to conduct two mashes, begin boiling the first batch while mashing the second.) Boil for about 2 hours—or longer if necessary to get near the target starting gravity—adding hops and lactose according to the schedule. After the boil, chill to 66°F (19°C), aerate well, and add plenty of healthy yeast. Ferment at 68°F (20°C) until fermentation is complete and gravity has stabilized. Rack the beer into a bourbon barrel—or a sanitized fermentor with about 3 oz (85 g) of bourbon-soaked oak cubes—and age patiently.
