Big Dan Stout Round #1 review...

Before I talk about what I think of this beer, I will discuss what the design intent was. It all started with my inability to secure a bourbon oak ages stout on a regular basis. This is my favorite style of beer and I like to have one or two as often as time allows. I really like the abv strength related to those beers. That being said, the design parameters were as follows:
- Good sweet stout to start with
- Thick and hearty mouth feel, almost chewy
- 8-10% abv
- Strong bourbon flavor, but not so much the stout flavors are lost
- Oak notes prevalent as well, but not overpowering

This makes for quite a challenge, so Steve (my brewing buddy) and I decided to work on a series. Start with a good stout, and small scale aging with bourbon oak chips.

The result was pleasing, but not a 100% success. We achieved a good stout, but it wasn't as sweet as I was hoping, it was only 7% abv, and there wasn't enough (in my opinion) bourbon and oak characteristics. What we have is a good heavy stout, a bit on the dry side.

Regarding the sweetness, I don't want a milk stout (no addition of lactose, my guts can't handle it) and we mashed hot (166 degrees) which I believe is too hot for the abv we were looking for, so that leaves the hop choices we used. Perhaps a little less bittering hops.

Mashing at 166 was too hot for the efficiency we are looking for. That we can fix

The only other deficiency was the bourbon and oak aging. Perhaps aging for a few weeks vs. a few days will help. Plus, we boiled the chips to sanitize and did not throw the boil water in the fermenter. That might help with the flavor profile.

We will keep trying. Until then, eat, drink, and be merry.