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Old 04-12-2010, 07:25 PM   #1
bill10827
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Default Vanilla Bourbon Oak Stout

I've got a recipe for a high gravity Vanilla Bourbon Oak Stout that calls for soaking oak chips in bourbon for a week. I have a new 5 gal french oak meidum roast barrel that I would like to put this brew into to age.

My question is or problem is should I follow the recipe and put the oak chips in or should I leave the chips out and just put the brew in the barrel when it is ready? If I do that when should I put the bourbon in? At what temp is the best for aging a beer?

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Old 04-12-2010, 07:29 PM   #2
Denny
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Leave the chips out...you'll get plenty of oak from the barrel. IMO, the best time to add the bourbon is right before bottling or kegging.

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Old 04-12-2010, 07:35 PM   #3
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Thanks any tips on how much bourbon to add. The recipe dosent say. I'm brewing a 5 gal batch.

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Old 04-12-2010, 07:39 PM   #4
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In my BVIP recipe, I use 375 ml. of bourbon for 5 gal. of beer. It's just enough to taste without screaming "BOURBON!" at you. But I recommend you decide for yourself the same way I did. Pour 4 2 o. samples of the beer with bourbon. Add a measured amount of bourbon to each. Taste them, decide which you like best, then scale that amount of bourbon up for the whole batch.

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Old 04-12-2010, 07:48 PM   #5
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Thanks that is a big help. I'm going to brew later on today, I'll psot the results in a couple days.

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Old 04-12-2010, 07:58 PM   #6
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I added about 400ml bourbon into a similar sounding brew. Strong bourbon taste, but nowhere near over the top.

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Old 04-12-2010, 09:34 PM   #7
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what's your whole recipe this sounds very interesting?

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Old 04-13-2010, 02:05 AM   #8
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Can you post pics? I think barrel brews are awesome and I love to see how they look in people's houses. One day I will buy one...

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