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Old 10-06-2009, 06:49 PM   #101
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A friend of mine is about to make this. He is subbing .5 lbs biscuit and 1 lbs of something else for the Brown Malt. I will have to tell him he is screwing it up. Anyway, I really want to make this. Has anyone added flaked barley?

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Old 10-09-2009, 03:57 AM   #102
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What kind of vanilla beans have you all used for this? This site has a lot of options:

http://stores.shop.ebay.com/Vanilla-Products-USA

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Old 10-11-2009, 02:33 PM   #103
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I brewed this last August and it just won 1st place in the Specialty category (23) in the HBT homebrew contest and 2nd in the Montgomery County homebrew contest. I used 6 oz of Makers Mark in my recipe. It took almost a year for the beer to really come together.

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Old 10-11-2009, 09:50 PM   #104
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Tried brewing something similar to this yesterday. Having some problems though, but I'm looking forward to seeing the result.

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Old 10-12-2009, 12:18 AM   #105
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Quote:
Originally Posted by adx View Post
I brewed this last August and it just won 1st place in the Specialty category (23) in the HBT homebrew contest and 2nd in the Montgomery County homebrew contest. I used 6 oz of Makers Mark in my recipe. It took almost a year for the beer to really come together.
What kind of vanilla did you use?
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Old 10-12-2009, 01:11 AM   #106
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Quote:
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What kind of vanilla did you use?
I used one "generic" vanilla bean from a local bake shop.
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Old 10-20-2009, 02:30 PM   #107
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Quote:
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What kind of vanilla did you use?
Use Madagascar Bourbon Vanilla beans. They have a very high vanillin (the main compound responsible for vanilla flavor) content, and are pretty much the classic vanilla ice cream flavor. Other varieties are very different - for example Tahitian vanilla is more fruity, and actually has very little vanillin content. It has a completely different flavor than bourbon vanilla. So don't sub out, spring for the Madagascar bourbon.

On a side note; just kegged this up w/ the bourbon and vanilla last night. The base beer tastes fantastic! Such a complex malt profile.
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Old 10-23-2009, 08:41 AM   #108
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Found this post made by Denny himself on the Northern Brewer forum.

Apparently, the correct version of the recipe is this:

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 17.75
Anticipated OG: 1.086 Plato: 20.58
Anticipated SRM: 45.4
Anticipated IBU: 31.8
Brewhouse Efficiency: 73 %
Wort Boil Time: 70 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 6.75 Gal
Pre-Boil Gravity: 1.063 SG 15.52 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
62.0 11.00 lbs. Pale Malt(2-row) America 1.036 2
8.5 1.50 lbs. Brown Malt Great Britain 1.032 70
2.8 0.50 lbs. Crystal 40L America 1.034 40
14.1 2.50 lbs. Munich Malt (Durst) Germany 1.037 10
5.6 1.00 lbs. Crystal 120L America 1.033 120
7.0 1.25 lbs. Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.65 oz. Magnum-Domestic Whole 15.00 29.2 60 min.
0.40 oz. Goldings - E.K. Whole 6.00 2.6 10 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirlfloc Fining 15 Min.(boil)


Yeast
-----

Wyeast 1450, Wyeast 1056, DCL Yeast US-56 Fermentis American Ale


Mash Schedule
-------------

Mash Name:

Total Grain Lbs: 17.75
Total Water Qts: 23.00 - Before Additional Infusions
Total Water Gal: 5.75 - Before Additional Infusions

Tun Thermal Mass: 0.13
Grain Temp: 65.00 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
sacc 0 60 155 155 Infuse 172 23.00 1.30


Total Water Qts: 23.00 - After Additional Infusions
Total Water Gal: 5.75 - After Additional Infusions
Total Mash Volume Gal: 7.17 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

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Old 10-23-2009, 02:19 PM   #109
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Yeah, someone else posted that, too, and I've actually got a note about it on the recipe on the 1st post.

The only difference is +.75 lb chocolate - seems like a lot to me. The "wrong" recipe is great, and I've brewed it several times. Brew what sounds good. That's what's so great about this hobby.

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Old 10-28-2009, 10:01 PM   #110
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brewing this for a 2nd time this weekend. first time i used jim beam black which came out great. but the liquor store wants the same price for jim beam black that they do for makers mark($22.99 for 750ml).... i always thought makers mark was a better bourbon then jim beam black but im not a big bourbon drinker. do you think i should use makers mark or just stick with the jim black?

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