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Old 10-17-2012, 06:47 PM   #21
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surprisingly enough, the WB-06 is GF, something about dry yeasts are and I think I will add 2lb of GF oats. Would it be worth stepping up the recipe to 5 gallons? I would just hate to brew a 5 gal batch that is doomed from the start.

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Old 10-17-2012, 07:38 PM   #22
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Originally Posted by tflew
Out of curiosity...how does bottling with bourbon affect the ABV. Better question would be how do you measure the increase in ABV?
((Volume of beer * ABV of beer) + (volume of liquor * ABV of liquor)) / (volume of beer + liquor)
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Old 10-17-2012, 09:58 PM   #23
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I don't have any rice syrup, and I won't have a chance to get to the brew shop this week. Is there an obvious substitute that I could pick up at the grocery store?

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Old 10-17-2012, 10:07 PM   #24
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Go to whole foods, they have rice syrup.

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Old 10-18-2012, 12:19 AM   #25
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Quote:
Originally Posted by Devils13 View Post
surprisingly enough, the WB-06 is GF, something about dry yeasts are and I think I will add 2lb of GF oats. Would it be worth stepping up the recipe to 5 gallons? I would just hate to brew a 5 gal batch that is doomed from the start.
Yeah I would leave it at 2 gallons at this point.
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Old 10-21-2012, 12:45 PM   #26
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looks like an interesting recipe! i've never brewed GF before and have been meaning to try. some questions though:

1--is this all done on the stove top? if so, how big of a brew pot did you use (5 gal?)
2--what should the target OG/FG be?
3--what type of yeast did you use?
4--for the brown sugar did you use a "sugar in the raw" style or just plain ol' brown sugar (el cheapo grocery store style in the bag)
5--the original plan was for a pumpkin dubbel, is that still the goal or did you change it all together?

finally, have you had a chance to try it since it's been in the bottle, if so, how'd it turn out? looking forward to the feedback!

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Old 10-21-2012, 09:28 PM   #27
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This has been in the bottle 7 days so I haven't tried it. The feedback I can give you from 2 samples taken prior to bottling:
1) Don't dry hop the saaz. The saaz hops overpower the spices and seasoning. It has a great aroma but you can't taste the spices. If I wanted that aroma I'd buy a candle from yankee candle shop.
2) I don't have a target og/fg--I don't own a hydrometer. I know they aren't much. Mine broke and I haven't messed it. I'm not that "scientfic" with my brews--and that is not meant as a cut on anyone else.
3) I used S-33--which tackles question #5. It is supposed to be an "Ale" but with that yeast probably isn't--but it was the only yeast I had on hand except for lots of wine/mead yeasts that I didn't want to use.
4) I think it was giant eagle brand dark brown sugar.

The samples were very good. From what I have heard bourbon beers need 6-8 weeks to mature in the bottle which would totally defeat the purpose of drinking this in the fall. Oh well.

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Old 11-04-2012, 05:25 PM   #28
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I'm going to re-brew a variation of this--1 gallon.

This is a 1 gallon, gluten free experimental batch
1lb roasted pumpkin steeped
8oz of roasted pumpkin seeds steepd
8 oz Rice Syrup solids (60 min)
8 oz Sorghum (60 Min)
.3 oz EKG (60 min)
.8 oz roasted, chopped walnuts (30 min)
4oz Brown Sugar (flame out)
2oz Molasses (Flame out)
8 oz Maple Syrup (flame out)
After one week in primary I will add 1 oz of bourbon pumpkin spice extract.

S-04 yeast

Extract: 2.2oz of honey bourbon ½ Tablespoon of pumpkin spice gelling together.
The point of this is two fold: 1) I want the spices to come through in these beers. It doesn’t seem to matter when I add them to the boil, they disappear. But in my meads they come through—however, the spices soak in the mead for a long time.
The other point is to experiment with nuts and seeds some more—but no grain. I’m trying to see what is added by different ingredients—hence 1 gallon.

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Old 11-09-2012, 01:44 AM   #29
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Hey Calvinist. Any update on the first or second brews? Very curious I hear how these taste.

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Old 11-09-2012, 04:56 PM   #30
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I am very curious on how the walnuts flavor the beer!

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