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Old 01-08-2012, 03:23 PM   #1
tomhog
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Default Bourbon and Oak

Do you always have to brew a porter or a stout or can you add bourbon and oak chips to a batch of ale?

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Old 01-08-2012, 03:25 PM   #2
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Bourbon and Oak is a great name for a blues band.

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Old 01-08-2012, 03:32 PM   #3
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bourbon and oak is a great name for a blues band.
+1
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Old 01-08-2012, 04:13 PM   #4
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Do you always have to brew a porter or a stout or can you add bourbon and oak chips to a batch of ale?
I don't see why you could not oak just about anything, but tend to think heavier beers will work better. a lighter ale you would not want to leave on the wood very long.
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Old 01-08-2012, 04:43 PM   #5
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Ever had Kentucky Bourbon Barrel Ale? It's a lighter beer aged in used bourbon barrels and is fantastic. The bourbon shines through. I make a special effort to bring some home when I pass through Kentucky?

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Old 01-08-2012, 04:47 PM   #6
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I had a 4 pack of the KBBA recently. I thought it tasted more like a good bourbon than ale. I like bourbon,but I want the ale to shine through as well. I used a dark ale recipe to make my whiskely ale. Needs less oak/bourbon,& a tad more malt imo. It was good,but needed more balance. Like the KBBA.
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Old 01-08-2012, 05:19 PM   #7
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I am brewing an Old American Ale from William's Brewing. So do you think I should only add 1oz oak cubes and 1 cup Maker's Mark instead of 2oz/2c? I'm thinking I will put it in the secondary for one week, taste and then decide if I should go any longer.

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Old 01-08-2012, 05:25 PM   #8
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I am brewing an Old American Ale from William's Brewing. So do you think I should only add 1oz oak cubes and 1 cup Maker's Mark instead of 2oz/2c? I'm thinking I will put it in the secondary for one week, taste and then decide if I should go any longer.
1 or 2 cups of bourbon is def way too much! Especially with only 1 or 2oz of chips. I used 4oz medium toast French oak chips with 5 jiggers (7.5oz) of Beam's Black soaked during fermentation & it was overkill at 8 days in secondary. So now I'd say 3oz with 2 or 3 jiggers of bourbon in an air tight container in the fridge during fermentation time would be better.
You don't need a truck load of bourbon,just enough to soak into the chips for flavor,& little more than that. That's my experience.
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Old 01-08-2012, 05:31 PM   #9
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Okay, 3oz and 5jigs. Forgot to say I will be putting a vanilla bean in there also. Thanks for the help.

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Old 01-08-2012, 05:36 PM   #10
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I have it right now. I will use 3oz of oak and 2 or 3 jiggers.

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