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#11 | ||
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Senior Member
Join Date: Aug 2009
Location: Twin Cities, MN
Posts: 1,326
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#12 |
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Member
Join Date: Jun 2009
Location: Chesapeake
Posts: 57
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#13 |
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Senior Member
Join Date: Jan 2008
Location: Cartersville, GA
Posts: 1,190
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Any chance that adding some oak chips would help to mimic the flavors of whiskey? I'm just thinking out loud here.
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#14 |
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Member
Join Date: Aug 2009
Location: canada
Posts: 66
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id say thats an inovative idea. But id say do it in the primary fermenter the after racking add the 1/2 cup of jamesons whiskey. But that is if its going to be a 5G recipe.
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Punk Rock Brewer |
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#15 | |
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Senior Member
Join Date: Aug 2009
Location: Twin Cities, MN
Posts: 1,326
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Quote:
* 2 oz. US Medium Plus Oak Cubes (Add to secondary) * 16 oz. bourbon (not included) (Add to secondary) So yeah, seems like it might help...maybe oak and Jame-O into the secondary? |
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#16 |
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Senior Member
Join Date: May 2009
Location: Lansing, Michigan
Posts: 145
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1/2 cup of whiskey seems like a lot to me. I'd say soak some oak chips in whiskey, add those, and let that baby age for a while. I did this to an imperial red ale I brewed and it seems to be coming along pretty good. It does take a while for that whiskey flavor to mellow out though. So if you add any whiskey, you should let it age for a couple months before you bottle it, IMO.
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#17 |
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Senior Member
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WOW, this is a really killer idea! It sounds frickin great! I might have to stop on the way home for a few bombs! MMMMM!
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StogieBrew Blog My Twitter On Deck: , Oaked Arrogant Bastard Ale, Kings Cream Ale, More Apfelwein Primary: Apfelwein, Cranberry Apfelwein Secondary: S.N. Torpedo Clone Bottled: Breakfast Stout, Hank's Hefe, Swamp Hops Double IPA, One Pound Hops IPA, S.N. Torpedo Clone Future:More IPAs |
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#18 |
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Junior Member
Join Date: Jun 2007
Location: Highland, MI
Posts: 10
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Wow I just had this idea last night and didn't even see this post. I brewed 11gal of a rouge chocolate stout clone 3 weeks ago and split it between 3 secondaries. One will be as is, the second has cherry concentrate added to it, and the third will be an Irish Car Bomb Stout. I am thinking about adding 6-8oz of Jameson, 3/4lb of Lactose, and 1oz vanilla extract.
Side Note: I actually made that Bourbon Porter from NB and it's pretty good. The 16oz of bourbon isn't to powerful but very pronounced. The darker the beer the more booze you can put in it and not have it too over powering. I figured since none of what I am adding is fermentable I would do it at bottling and adjust to taste. I'll be sure to post back how it turns out in about 4 weeks.
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Primary 1 - Primary 2 - Secondary 1 - 60 min IPA Secondary 2 - 90 min IIPA Keg 1 - Irish Car Bomb Stout Stout Keg 2 - Cream of Three Crops Keg 3 - On Deck:Samuel Smith Nut Brown Ale Clone Bottled: Mead '08, Brawlers Black IPA, Chocolate Stout, Graff Cider, Chocolate Cherry Stout |
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#19 |
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Senior Member
Join Date: Aug 2009
Location: Ohio
Posts: 748
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From a prof. Irishman, Id have to say it isnt an Irish Car Bomb until an Irish fella sticks his finger in it. +))
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#20 |
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Senior Member
Join Date: Apr 2009
Location: Las Vegas NV
Posts: 212
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i'm interested to see how this turns out, subscribed for sure.
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