I was inspired to try this a couple of years ago. I was brewing an Imperial Stout beer and during the down times I was squeezing grain of a bourbon that had corn, rye and barley. I did a sugar head on the grain from the bourbon and the stout. It is different but good. The success of the sugar head made me want to try an all grain stout bourbon. So just finished this recipe but from the flavors and aromas in the white dog have me hopeful.
Grain:
10lb - 2 row barley malt
9 lb - flaked rye
65 lb - flaked corn
3 lb - black patent barley malt
3 lb - chocolate barley malt
3.5 tbsp DADY yeast
40 gal water.
I have a 14 gallon pot, so three pots of 10 gal water and 21 lb corn, heated to 185, let rest with high temp alpha enzyme for 90 minutes each. 1 pot with 10 gal of water and the rest of the grain at 148 for 90 minutes. Cooled to 110 with an immersion chiller and added gluco enyzme. Let sit for 90 minutes then cooled to about 92F and pitched the rehydrated yeast. Starting gravity was 1.064.
3 stripping runs gave 10 gal of low wines at 30.5% abv.
The spirit run yielded about 2.75 gal of white dog at 69%. The heads and early hearts seemed about like any whiskey. But the last of the hearts and the tails had a roasted barley aroma and flavor. It was strong enough to mask any bad tails flavors such that I went fairly deep into the tails.
Put into a badmo clone and 3 half gallon jars. The jars got 2 oak fingers from a one used whiskey barrel. Finger size was 3/4 X 3/4 by 4. One was charred and one is not. The badmo was filled at with 61% abv white dog and the jars with 56% abv white dog.
Hopefully I will remember to update this in a year or two with notes as it ages.
Big Stout Bourbon
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