Lock, Stock, and Barrel Stout

Lock, Stock, and Barrel Stout is rated 4.7 out of 5 by 20.
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Whiskey barrel-aged imperial stouts are the ultimate indulgence in the craft beer world. Unfortunately, it is difficult for the average homebrewer to get their hands on a whiskey barrel. This recipe fixes that problem by including oak chips that you can soak with whiskey (or any liquor) and add to your fermenter.

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    What You Get

    2 Cans St. Patrick's Irish Stout Brewing Extract (HME)

    2 Packets of Dry Brewing Yeast (Under the Lid of the Brewing Extract)

    3 Packets of BrewMax LME Smooth

    1 Packet of Munich Malt

    1 Packet of Chocolate Malt

    1 Packet of Flaked Oats

    1 Packet of Fuggle Pellet Hops

    2 Packets of Oak Chips

    3 Hop Sacks

    1 Packet of Nottingham Yeast

    1 Packet of No-Rinse Cleanser

    You Provide

    About 1 Cup of Your favorite bourbon or whiskey (enough to cover the chips)

    For Fans Of

    Goose Island Bourbon Barrel Stout

    Anderson Valley Wild Turkey Burbon Barrel Stout

    Brew Specs

    Flavor: Malty

    Original Gravity: 1.098

    Final Gravity: 1.025

    ABV: 9.5%

    SRM: (Color): 82

    IBU: (Bitterness): 61


    Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

    1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

    2. Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

    3. To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close

    4. Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.

    5. After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to top of keg, proceed immediately to brewing.


    Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Place the oak chips into a small container, such as a small jar or bowl. Fill with whiskey until the chips are covered,
    then cover the container to prevent evaporation. Let this sit for 2 weeks, until addition.

    2. Remove the yeast packet from under the lid of the can of Brewing Extract (you won’t be using this), then place the
    unopened can and BrewMax LMEs in hot tap water.

    3. Add all the packets of grains to a Muslin Hop Sacks tying it closed

    4. Using a measuring cup, pour 8 cups of water into your clean 4-6 quart or larger pot (Use just enough water to
    cover the grains).Bring your pot of water up to above 155 degrees F. 

    5. Add the grain sack to the hot water and steep for 30 minutes between 155-165 degrees.

    6. Carefully lift the grain sack out of the pot, and place into a strainer/colander. Rinse the sack over the pot with 1 cup
    of hot water each. Let drain. Do NOT squeeze the grain bag. Discard grain bag. 

    7. Place 1 packet of Fuggle pellet hops into a hop sack, tying it closed, then trim away excess material.

    8. Bring grain water to a low rolling boil, add in hop sack, and let simmer at a low boil for 10 minutes.

    9. While this is boiling, place the contents of the 2nd packet of Fuggle hops into a hop sack and trim away excess

    10. After the 10 minute boil has passed, add the 2nd hop sack and remove from heat.

    11. Open the can of Brewing Extract and LMEs and pour the contents into the hot mixture in your pot. Stir until
    thoroughly mixed. This mixture of unfermented beer is called wort.

    12. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other fermenter this would be
    approximately 1 gallon of water.

    13. Pour the wort, including the hop sacks, into your fermenter, and then bring the volume of the fermenter to mark 2
    by adding more cold water. Leave the hop sacks in the wort for the duration of fermentation. (If you have a different
    fermenter top it off with cold water to the 8.5-liter mark). 

    14. Stir your wort mixture vigorously with your sanitized spoon or whisk

    15. Sprinkle the Nottinghame yeast packet into the keg, and screw on the lid. Do not stir.

    Put your fermenter in a location with a consistent temperature between 57° and 76° F (14°-24° C), and out of
    direct sunlight. Ferment for 21 days.

    STEP 3: Adding Extras

    Adding extras is the process of adding additional ingredients to a beer that will impart more flavor and aroma to your finished brew.

    1. At day 14 of fermentation quickly add the oak chips and bourbon to the fermenter and replace the lid. Ferment for 1
    more week before bottling. 


    After 21 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (24 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

    1. When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use

    2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solutions into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.

    3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide. 

    4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

    5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

    6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 


    After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

    This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer

    Rated 5 out of 5 by bulldog126 from Amazing!!!! I brewed this beauty on Sept 11th 2016, and while I sweared to wait the whole year for conditioning, curiosity got the best of me and I tried it today (July 31st 2017) Simply amazing! The bourbon, with a nutty, toasty aftertaste from the stout is like a meal in a glass. It's the perfect beer for a crisp fall day with a good cigar. I toasted my oak chips ahead of time in an oven at 300 degrees for a medium toast for about an hour (check every 15 minutes) and I soaked them in Old Grand-Dad Bourbon. This is definitely a keeper!
    Date published: 2017-07-31
    Rated 5 out of 5 by Shrike from A Great Beer Yes, it takes a long time to condition. Yes, it's an expensive recipe. But you get what you pay for as it's worth every penny. This was my first partial mash recipe and at the time I was a little intimidated. But the process is not complicated and only adds a little bit of time to your brew. I made this in October 2016 and cracked one open after five months on St. Patrick's Day. It's a potent beer, nuanced and extremely tasty. It's not a chugalug beer, but one to be savored. I will definitely be making this one again.
    Date published: 2017-03-24
    Rated 5 out of 5 by Harmsy from Best stout you can brew I bought this beer based on the reviews I had read plus it is one of my favorites at the local brewery. The Instructions are simple to follow and it is an easy brew. Now let me tell you guy’s this is not a beer that you are going to drink anytime soon. When they say let it sit a year that’s the minimum. I know it’s hard to not crack one open after a month but it will be worth the wait. If you like barrel aged porters then this is the brew for you! S
    Date published: 2020-08-09
    Rated 4 out of 5 by Mateaous from Interim review First and foremost, don't ferment this inside the LBK unless you put it in the shower for the first 36 hours or you're going to have a mess! If I brewed this batch again I would ferment inside a carboy with a blow off tube. I purchased this kit as a "farewell" to the Mr beer system with intentions of stepping up and running 5 gal batches. I followed the directions to a t and still missed my OG. Should have been 1.098 but I went into the fermenter at 1.080. the problem was my fault as I don't think I had enough water in the steep. Today is day 21 and bottle day. My gravity is now 1.020 making my ABV about 7.7%. All in all it was a fun batch to brew. After about 20 hours in the fermenter I went to check for activity and found it gushing all over the place. Day 3 seemed to really subside. I read that Nottingham yeast is known to blow it's load fast and hard. It's mid April now and I can't wait to bust this out for next st. pattys day.
    Date published: 2018-04-17
    Rated 5 out of 5 by Big Mac from Good beer I just started drinking LSB Stout. Had a lot of doubts while brewing but on the first ready date, the beer tastes like an $8 pint. Not to sweet and not boozy. I did use rum instead of whiskey. First time I did the partial mash process. Simmering the wort for 30 minutes and following the instructions made the difference. The extra effort was well worth it . I will not recommend to friends because they will come over and drink it up.
    Date published: 2020-05-09
    Rated 5 out of 5 by SpiderDan from My first try with a partial mash recipe I LOVE my stouts & porters, esp the bourbon barrel style
    Date published: 2018-03-15
    Rated 5 out of 5 by Trapper from Interesting if you like this style Brewed this twice now. If you're going to do this, keep good notes and pay attention to what you're doing. This recipe has a lot of malt so cooler ferment temp is critical. Also, Nottingham yeast is closer to lager style yeast which lets you ferment at cooler temps; mid-to upper 50s F. I suspect if you try to ferment at higher temps you're likely to blow it up. My OG and FG were lower than advertised so my ABV is 7.7%, but at my age I don't need to drink 10% beer anyway. This works for me. The bourbon flavor comes through but is not overwhelming; it's supposed to be beer not bourbon. The oak chips add nice flavor. The head is interesting; when I first poured it the head was practically nonexistent, but I discovered that if I let it rest uncapped for 10-15 minutes it headed beautifully. Dark, thick tiny bubbles that resonate with bourbony, stouty goodness. Go ahead and let it condition for a year or more and you have something you can brag to your pals about.
    Date published: 2018-05-07
    Rated 1 out of 5 by JohnW from Worst beer Mr. Beer sells This beer is terrible. The biggest mistake is adding the bourbon to it. The flavor of the bourbon winds up far far too strong and doesn't match well with the stout. The two taste terrible together. The bourbon also kills off any remaining yeast when you pour it in, so bottle conditioning it doesn't do anything. Aging it for an extra 3 weeks hasn't improved the flavor at all. This is the only beer I've ever made in a year of brewing that I actually dumped. It is that bad.
    Date published: 2021-08-31
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    So in the lock stock and barrel recipe, could you use oak powder insead of the wood chips? And how many oz is the bags of chips ? Thanks

    Asked by: Rich726

    I received my ingredients for Lock Stock and Barrel Irish stout. The ingredients include 2 cans of St Patrick's HME and 3 packets of LME. However the directions make reference to adding a can and LME's. Do I use all packets of LME and both cans of HME?

    Asked by: BobM
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