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Old 10-20-2011, 10:07 PM   #21
Stevo2569
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Originally Posted by OHIOSTEVE
anyone?
Recipe looks good. I might take longer on the oak, taste it every week till it comes through. Ive done this one twice with another in the fermentor. It always takes about six weeks for the oak/vanilla to come through. Maybe my oak though. But your name sucks. Just kidin. Lol
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Old 10-20-2011, 10:30 PM   #22
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Recipe looks good. I might take longer on the oak, taste it every week till it comes through. Ive done this one twice with another in the fermentor. It always takes about six weeks for the oak/vanilla to come through. Maybe my oak though. But your name sucks. Just kidin. Lol
lol.... is the amount of oak ok you think?
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I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
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Old 10-20-2011, 10:42 PM   #23
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Woodford Reserve is a particularly strong flavored bourbon which probably contributes.

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Old 10-20-2011, 11:10 PM   #24
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Woodford Reserve is a particularly strong flavored bourbon which probably contributes.
yes. I am positive that is the bourbon barrels they use though... Or at least that is what I have read and been told.
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I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
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Old 10-21-2011, 01:11 AM   #25
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lol.... is the amount of oak ok you think?
I do 6oz for 6 wks, but I use American white oak dark char so may be different than yours.
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Old 10-21-2011, 05:43 AM   #26
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That sounds like a nice recipe. That mash temp feels like it hits the fuller side of the balance for an english ale yeast.

I've been experimenting with getting the mash temps right and trying to capture that english ale yeast flavor.

I wonder about the Hop profile and if there shouldn't be more on the front end of the boil? Maybe an ounce of EKG's at 60 and and an oz of Fuggles at 5 or 10?

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Old 10-21-2011, 03:37 PM   #27
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You may be right Hopcousin about the temp. I thought about it after you posted and the beerr IS a bit "thin" so maybe a lower temp.....As for the hops, I read on here somewhere that the base beer is an rirsh red but less hoppy, and to me the beer has little hop flavor and depends more on the oaking for the flavor. My brew shop is an hour away and I am not going back for a while. I called em to order the yeast I want so It will be a couple of weeks probably before I get to try this one.

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I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
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Old 10-22-2011, 02:07 AM   #28
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Maybe 150? I think your right. The hop flavor isn't very present and the oak will certainly take over.

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Old 11-20-2012, 08:06 PM   #29
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I got the same email Hopcousin... so here is what I am thinking. And please rest assured I have zero ego where this stuff is concerned so feel free to tell me I am an idiot lol

10lb american 2 row
1lb crystal 40
1lb cara pils
12oz wheat malt

60 minute mash at 152

60 minute boil
1.25 oz kent goldings at 60 mins
.5 oz fuggles at 5 mins
ferment with english ale II

Soak 2.5 oz charred ( medium) hungarian oak cubes in woodford reserve for a couple of weeks...pour off bourbon and add oak cubes to secondary for 2 weeks give or take depending on taste.


OK critique away.
Just stumbled upon this - did you ever brew this? If so, thoughts?
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Old 11-20-2012, 09:23 PM   #30
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Ok I have the charred hungarian oak cubes. I will buy a fifth of woodford reserve to soak me in.. I mean them in lol. I was advised by the brew shop owner to NOT pour the bourbon into the beer, JUST the cubes. he claimed the bourbon drew out some tannins from the oak and you don't want that.I have found another recipe on here and will compare your idea and his recipe for similarities. Anyone else wish to chime in?
I just opened by first bottle and let me tell you......HOLY CRAP IS IT GOOD! I used 2.5oz of American Oak medium toast cubes soaked in about 600ml of Woodford reserve(basically just enough to cover the cubes in the bowl I was using) with 2 split vanilla beans. I let it sit during the 3 week primary. All of the bowl (oak, bourbon and vanilla beans) went into the secondary for 3 months. The taste is awesome, but unfortunately, the oak is a little too strong vs the real KBBA. I would probably age it for only 1.5-2 months instead. Still, it's easily the best beer I've made of about 15 so far.

Hope that helps
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