J. Carver Sevilla Liqueur, Carpano Antica, & Angostura Bitters

Sevilla Manhattan

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

ABV: 11% eagle rare bourbon barrel aged imperial stout

Crush the grains (if not pre-crushed). Heat 4.5 gallons of brewing water to 165°F (74°C) to target a mash temperature of 152°F (67°C) when grains are added.

Mill & Heat

Add the crushed Maris Otter, crystal, roasted barley, chocolate malt, black patent, flaked oats and carapils to the mash tun and stabilize at 152°F (67°C). Stir thoroughly to avoid dough pockets.

Hold the mash at 152°F (67°C) for 60 minutes. Perform a mash-out by raising temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity.

Vorlauf until wort runs clear and then sparge with enough 170°F (77°C) water to collect approximately 6.5–7.5 gallons of pre-boil wort in the kettle (accounting for boil-off).

Bring the collected wort to a vigorous boil. Target a 90-minute to 120-minute boil to promote caramelization and darkening typical of imperial stouts and to drive off DMS precursors.

At the start of the boil (90–120 minutes remaining), add the Northern Brewer hops (2 oz) for bittering. Boil for the scheduled time.

With 15 minutes remaining in the boil, add the dark Belgian candi sugar and stir to fully dissolve. Add whirlfloc or Irish Moss with 10–15 minutes left to aid clarity.

At flameout, add East Kent Goldings hops (1 oz) for aroma, and steep for 15–20 minutes as the wort cools slightly.

Chill the wort quickly to 65–68°F (18–20°C) using an immersion or counterflow chiller. Aerate or oxygenate the cooled wort well (aim for ~8–10 ppm dissolved oxygen if using pure O2 or vigorous aeration otherwise).

Transfer the wort to a sanitized fermenter. Pitch two packs of high-attenuating English ale yeast and add yeast nutrient. Seal with an airlock.

Primary ferment at 66–68°F (19–20°C) for 7–10 days or until vigorous fermentation subsides. Allow an extended conditioning phase at 60–65°F (15–18°C) for another 7–10 days to clean up byproducts and develop malt complexity.

Optional: perform a diacetyl rest at 70–72°F (21–22°C) for 24–48 hours if any buttery character is detected.

If using a new or reclaimed Eagle Rare bourbon barrel: sanitize and rinse the barrel. If barrel is dry, fill and rotate with warm water for several hours to check for leaks. Rinse with hot water and drain.

Top off the barrel (if necessary) and add 8 oz of fresh Eagle Rare bourbon to the barrel interior to recondition wood and add bourbon character. Swirl and coat interior, then either let the bourbon rest for 24 hours and pour back out, or leave as part of headspace (small barrels will contribute significant spirit).

Rack the finished fermented stout (after 2–3 weeks fermentation/conditioning) gently to the barrel, avoiding excessive oxygen pickup. Fill barrel leaving minimal headspace.

Age the stout in the Eagle Rare barrel for 3–6 months depending on barrel intensity and desired bourbon character. Monitor flavor monthly by sampling a small bottle. Expect extraction of oak, vanilla, caramel, and bourbon notes; stop aging when balance between roast/malt and spirit is achieved.

If barrel aging develops an overly spirit-forward profile, blend barrel-aged beer with a portion of unaged base imperial stout to rebalance.

After aging, gently transfer the beer out of the barrel and condition for 1–2 weeks to allow settling. If bottling, dissolve 5 oz priming sugar in 8 oz boiling water, cool, mix uniformly into beer and bottle. Condition bottles at 65–70°F (18–21°C) for 2–3 weeks to carbonate.

If kegging, carbonate to desired level with CO2 (around 1.8–2.5 volumes CO2 depending on style and serving temperature).

Age bottled or kegged beer a further 4–12 weeks to allow bourbon and stout flavors to integrate; many barrel-aged imperial stouts improve with additional bottle age.

Serve slightly below cellar temperature, 50–55°F (10–13°C), in a tulip or snifter to concentrate aromas. Expect ABV around 10–12% depending on fermentation; pour gently and enjoy in small servings.

Maris Otter pale malt (2-row)

British crystal malt (60L)

Roasted barley

Chocolate malt (350L)

Black patent malt

Flaked oats

Carapils / dextrin malt

Dark Belgian candi sugar (clear)

Northern Brewer hops (bittering)

East Kent Goldings hops (aroma/finish)

Whirlfloc or Irish Moss (fining)

High-attenuating English ale yeast (or English strong ale strain)

Yeast nutrient

Brewing water (treated/filtered)

Gypsum (calcium sulfate)

Calcium chloride

Small oak barrel (Eagle Rare bourbon barrel or reclaimed barrel / char level medium)

Fresh Eagle Rare bourbon (for topping/soak)

Priming sugar (for bottling) or keg CO2 (if kegging)

the prized pig 2025

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ABV: 5.2% New Zealand Pilsner with motueka, riwaka & Nelson hop

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ABV: 8.7% double dry hopped west coast ipa

the horse & rider

Make The Prized Pig 2025 Recipe in just 72h . ABV: 11% eagle rare bourbon barrel aged imperial stout

The Prized Pig 2025 Recipe

Descriptors

Tasting Notes

Food Pairings

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