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Old 06-01-2012, 03:12 PM   #31
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I need to make this

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Old 06-29-2012, 12:52 PM   #32
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Has anyone else done this that can provide some additional feedback on how it came out? I just purchased a barrel and am looking to brew up something to put into it. I am thinking either this or taking a stab at KBS.

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Old 09-13-2012, 04:53 PM   #33
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MAy give this a try this weeekend.

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Old 09-13-2012, 05:11 PM   #34
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I got some inside info on the Boulevard BBQ recipe awhile back. I ended up brewing it about 6-7 weeks ago, it has been aging in a used whiskey barrel for the past 2.5 weeks. I will probably let it ride a bit longer in there, then will rack it into a carboy and add some cherries. Based on the initial taste it is going to be really good. My FG was 1.092 and it dried out to 1.011-1.012.

I'll try to post up my recipe when i get back to my PC, which may be a few days.

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Old 09-13-2012, 09:19 PM   #35
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Quote:
Originally Posted by skeezerpleezer
I got some inside info on the Boulevard BBQ recipe awhile back. I ended up brewing it about 6-7 weeks ago, it has been aging in a used whiskey barrel for the past 2.5 weeks. I will probably let it ride a bit longer in there, then will rack it into a carboy and add some cherries. Based on the initial taste it is going to be really good. My FG was 1.092 and it dried out to 1.011-1.012.

I'll try to post up my recipe when i get back to my PC, which may be a few days.
I'm curious to see the recipe...and want to know what Cara 300 is that is listed on their website for this beer
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Old 09-13-2012, 10:40 PM   #36
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Cara 300 is Carafa I.

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Old 09-14-2012, 03:19 AM   #37
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I'm curious about this inside information too. I have all the ingredients to do a clone of The Reverend, but BBQ would be a nice step up in terms of deliciousness. In my house, you can't have too many gallons of quads on hand, so I'd like to put this on my to-brew list.

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Old 09-15-2012, 03:20 PM   #38
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I will add it to the recipe database when I get back to my beersmith. I can say it is really good after almost 3 weeks in the barrel. I still need to hit it with cherries for a bit and bottle some, so it will probably be a couple months before I can do a head to head.

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Old 11-05-2012, 12:17 AM   #39
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I just made a second attempt at this beer today. Very similar to my initial recipe, but with White Labs 530 Abbey Ale as the yeast, and scrapped the candi sugar as a whole (my efficiency has gotten better).

After brewing today, it went into the fermenter at 1.069. I'll add the candy syrup and brown sugar to the fermenter in a few days.

I plan on putting this into an oak barrel this time, instead of just adding chips to it. I still can't decide if I want to use cherries again, or if I want to change it up and age it on something different. Maybe blueberries?

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Old 05-12-2013, 02:56 AM   #40
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Just got word that my BBQ attempt just got Gold!!! This beer turned out great Ill post my version in a bit

http://brew.burp.org/Events/Spiritof...FBResults.aspx

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