Recipe: Ozark BDCS (Barrel-Aged Double Cream Stout)

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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.

Recipe: Ozark BDCS (Barrel-Aged Double Cream Stout) Primary Image

For more on Ozark Beer’s approach to aging this big stout on oak, see The Patience & Terror of Barrel-Aging.


Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.120
FG: 1.046
IBUs: 71
ABV: 10%

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