Bourbon Cherry Wood Chocolate Stout
2 Row, Chocolate Malt, Crystal, Black Malt and Carafa Malts.
Cacao Powder, Dark Chocolate, Cherry-Wood, Vanilla Extract, Cinnamon
East Kent Goldings and Fuggle Hops
London Ale Yeast w/ starter.
After Primary Fermentation was complete I split this batch in two 3 gallon carboys. 2.5 gallons is from the recipe listed above. The second carboy is minus the cherry wood and vanilla. Bourbon has added a bit of vanilla flavor to my past batches, but I am hoping to have this one finish with it instead of it being more forward. The cherry wood for this batch was a gift given to me in a 5 foot plank that I have dried, sanded and cut into cubes. I have 2.5 ounces of cubes in 6 ounces of bourbon. This will age for a minimum of 4 weeks and if my will power servers me right, more like 8 weeks. The vanilla extract used is a gift from another friend and contributor, Doog in Belize. I added about a tablespoon (+/-).