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Old 01-15-2008, 05:51 AM   #11
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Quote:
Originally Posted by g_rath
But how much of each?
From my notes:

"After 7 days in primary fermenter, add 1.5 oz of toasted oak chips + scraped inside of 2 vanilla beans to a measuring cup and just enough bourbon to cover it. Let set for 20 min, make sure surface of all wood is touched by the bourbon. Add mixture to secondary and rack porter onto it.

After 2 weeks in the secondary when you're preparing to bottle, measure off a specific amount of beer and add small measured amounts of bourbon until you reach a balance that you enjoy. For me this ended up at an additional 10 ml bourbon to 1 pint of beer - multiply this up to find the amount to add to the main batch. ( 1.4 cups for me)"

This is what was good to me, your mileage may vary with toasted oak chips.. might be good to err on the light side, you can always make it oakier but you can't remove it. I aged mine for 2-3 months before drinking (well... before drinking it openly
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Last edited by Hopleaf; 01-15-2008 at 05:57 AM.
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Old 01-15-2008, 09:59 PM   #12
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I did a Nortehrn Brewer bouron barrel porter kit a while back and it called for chips and 16 -oz of bourbon to the secondary for about three weeks.
I was a little scared of having porter-flavored bourbon, so I only added 2-oz of bourbon and that was enough for me, especially with the infused oak chips.
But it's all what you're looking for, IMHO

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Old 02-10-2008, 06:54 PM   #13
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I came across this recipe from a local guy here where I live ( I have never met this person but I was passed this recipe because it was supposedly very, very good).
I had been planning on making it but have since decided that I may try to do a bourbon barrel scotch ale instead.

Either way, I had always planned on racking onto the soaked oak chips and bourbon in secondary.

nb

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Old 02-10-2008, 11:19 PM   #14
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i cant log in to it. maybe cut and paste the info?

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Old 02-11-2008, 02:17 AM   #15
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Quote:
Originally Posted by g_rath
i cant log in to it. maybe cut and paste the info?

Weird, it should be public. Anyway, here it is:

From Adam Oct '07

- 7lbs dry amber extract
- 1lb crystal malt (120 deg L)
- 1/2lb black patent (480 deg L)
- 1/2lb chocolate malt (350 deg L)

- 1.5 oz Norther Brewer Hops @ 5.7% (60 mins)
- 0.5 oz Tettnang @ 2.8% (15 mins)
- 0.5 oz Tettnang @ 2.8% (1 minute)

- 1 tsp gypsum
- 1 tsp Irish moss

- White Labs London Ale Yeast (WLP013)

- 2.5 oz Oak chips
- 750 ml Evan Williams Bourbon

Dissolve gypsum in 2.5 gallons water. Crush all grains, add to grain
bag. Put grain bag in water. Heat water to near boiling, turn off
heat, and steep grains for 30 minutes. Remove grain bag, bring water to
boil. Add malt extract. When the threat of boil-over has passed, add
in Norther brewer hops. Boil for 45 minutes. Add in 0.5 oz Tettnang
hops and Irish moss. Boil for 14 minutes. Add in 0.5 oz Tettnang hops.
One minute later, remove wort from stove. Do a one week primary
fermentation (I used a glass carboy).

In another glass container, combine oak chips and Bourbon. Let sit
during the one week fermentation. After one week, add the Bourbon and
oak chips to the secondary fermenter. Rack beer onto oak/bourbon
mixture. Do a 1 or 2 week secondary fermentation. Bottle and enjoy!


Here are some of his other recipes: http://dais.cs.uiuc.edu/~adamlee/homebrew/index.html

I'm probably going to spin this into a bourbon barrel scotch ale and see how it goes.

Like I said, I've never met this person but he is affiliated to the university I work at and someone from work gave me his recipe.
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Old 02-11-2008, 05:48 PM   #16
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2 questions and a comment...

(1) Where do you get Jack Daniel's oak chips?
(2) Do you have to do anything to sanitize the oak chips before adding them to the fermenter?

I've been putting together a recipe for something similar, but now a bourbon barrel scotch ale has me thinking.

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Old 02-11-2008, 08:41 PM   #17
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Quote:
Originally Posted by Hill Country Brewer
2 questions and a comment...

(1) Where do you get Jack Daniel's oak chips?
(2) Do you have to do anything to sanitize the oak chips before adding them to the fermenter?

I've been putting together a recipe for something similar, but now a bourbon barrel scotch ale has me thinking.
Any stuff I've added I always "sanitize" by soaking it in some kind of alcohol for a few days. If I don't want it to impart the alcohol flavor I use cheap vodka, if I do then I use whatever flavor (like bourbon) I want ti impart.

I've been thinking about the bourbon barrel scotch ale a lot today. I would really like a good gauge of how much bourbon to use for a 5Gal batch to give it a nice, but not overwhelming, bourbon flavor..

nb
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Old 02-11-2008, 09:33 PM   #18
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Check the Bourbon Vanilla Porter under my recipes. It's more grain, and higher ABV, but it may give you some other ideas. I would just add bourbon to taste at bottling, and I personally don't like too much. Consider just adding it to 1/2 of the batch. That way you get 2 different beers out of it. The vanilla beans in these kinds of porters are really nice, too.

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Old 02-14-2008, 05:16 PM   #19
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Are there oak chips that are already flavored with Jack Daniels? If so, where do you get them?

Also, is that recommended or is it better to simply soak oak chips in JD?

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Old 02-19-2008, 02:50 AM   #20
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just for the record, if you want true bourbon barrel, jack daniels doesn't do it. It's charcoal-filtered, thereby disqualifying it as a bourbon. that said, I'm sure it would still give you a mighty fine product in the end. I just started a stout for my own bourbon barrel style beer. I'm planning to use enough woodford reserve to soak 3-4 oz of oak. Woodford is not too sweet, and I think it will be pretty nice with this stout.

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