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Old 09-03-2010, 07:15 PM   #1
sha0056
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Default oak aged imperial stout

have recently brewed a bourbon barrel porter (extract kit from northern brewer) using 2 oz medium toast american oak and 24 oz Maker's Mark bourbon in secondary for 2 weeks

thought about using the bourbon and oak for their imperial stout kit - any ideas on changing the amount of oak, bourbon, or time with a bigger base beer like this? ultimately would like to have something similar to Goose Island's Bourbon County Stout

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Old 09-04-2010, 04:57 AM   #2
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Doing a Yeti Stout Clone and trying to make it an Oak Aged (possibly Espresso Oak Aged) Stout, myself. Answers, closure, solutions, please!

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Old 09-04-2010, 04:23 PM   #3
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Interested in answers as well. I have an imperial stout in the 1' awaiting 1L of JB in the 2'. Would love to toss in a bit of oak to get closer to one of my craft brews whiskey barrel stout. Any idea how much wood one needs for a 5g batch?

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Old 09-05-2010, 02:19 AM   #4
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for the bourbon barrel porter (based on kit recs), 2 oz medium american oak - soaked in bourbon (I left in for about 1 week) and then put oak and bourbon into secondary for 1-2 weeks. don't know if longer in the secondary with the oak, more oak, or more bourbon may be needed for the imperial stout as opposed to the porter

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Old 09-05-2010, 02:50 AM   #5
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I did a similar kit from AHS last winter. I believe it was their Oaked Porter or something to that effect. What I did was soaked the oak cubes in a pint glass of Maker's Mark for the initial 1 or 2 weeks during the primary. I then racked it off, added the oak and the bourbon to the secondary and let that go I believe another 2 weeks. 2 weeks in bottle and then started drinking.... It was fantastic, and you could definitly feel the alcohol, however if didn't have the bourbon "sting" that Maker's would normally have when you drink it. It got much better with age. I have a few bottles left, but it was one of my favorites. I would definitely do this again and I'm interested in trying NB's version... My only change or consideration would be to leave it in secondary a little longer. I'd be interested to know how the taste changes if it was on the oak cubes a bit longer.

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Old 12-06-2010, 09:24 PM   #6
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Default Wow

this will probably be better next year than it is right now, but is by far my best homebrew and may be one of the best beers I have ever tasted (enjoyed as much as the Founder's Breakfast Stout that I had immediately following this homebrew)!

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Old 12-06-2010, 09:26 PM   #7
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ended up using the Northern Brewer imperial stout kit with 2 oz medium toast American oak in 24 oz Maker's Mark as well as 8 oz Mocca Java coffee from the French press

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Old 01-13-2011, 06:02 PM   #8
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Wow! Amazing taste 4 months after brewing! The 2 oz oak and 24 oz bourbon were just right. Will definitely make this a yearly brew and hope to keep some of this batch around for some vertical tastings

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Old 02-24-2011, 04:03 AM   #9
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How long did you let it sit on oak chips? Seems like 2 weeks is the norm.

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Old 02-24-2011, 02:20 PM   #10
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2 weeks is probably good. I just did an amber in a similar fashion.... took about 20oz of bourbon, 1oz of oak chips, and 3 vanilla beans, soaked them all for 2-3 weeks, then added them to secondary. It has all been sitting in secondary now for about 3 or 4 weeks. I tasted it the other day and it was FANTASTIC. I'm going to bottle it this sunday. I guess if I were you, I'd just taste as you go.... The 3 weeks gave it an oak-y taste, but I wanted another week or so.... I figure that the oak taste will mellow overtime, so I'd rather there be almost too much at bottling, and then let it go down in the coming months....

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