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Old 03-01-2012, 11:41 AM   #11
TheWeeb
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Kaleco, yea, heavy, I actually have a large colander that rests on top of the kettle. I pull the grain bag up, slide the colander under, then let it drain into the pot. This also allows me to sparge using heated water from two other pots.

I am going to brew this again, maybe this weekend, and put the whole batch on the red stag and oak. I bottled that version of the previous batch just this past Sunday (FG 1.008, calculated out at 9.9, but I am calling it my first 10 percent brew) and last night, after only three days, could not wait and had a bottle.

The cherry and oak and slightly sweet bourbon seemed to complement the malty rye perfectly. This is the one I am entering into the national tomorrow!

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Old 03-21-2012, 11:26 PM   #12
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I've just brewed up an AG beer based on this, and the post boil sample by itself tastes incredible, can't wait for the finished product!

Do you remember much oak you used for secondary, and for how long? I'll be going by taste, but a ballpark to go on would be a great start.

I've made a 40l batch and am planning on splitting some with red stag soaked oak and some more with high west double rye soaked whiskey for a "double imperial oak aged rye" so to speak

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Old 03-22-2012, 12:24 PM   #13
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Quote:
Originally Posted by cdpilkington View Post
I've just brewed up an AG beer based on this, and the post boil sample by itself tastes incredible, can't wait for the finished product!

Do you remember much oak you used for secondary, and for how long? I'll be going by taste, but a ballpark to go on would be a great start.

I've made a 40l batch and am planning on splitting some with red stag soaked oak and some more with high west double rye soaked whiskey for a "double imperial oak aged rye" so to speak
This sounds fantastic! I used only 1 oz of oak cubes for the 2. 5 gallons, four weeks I think, then bottled. I like your approach and may do the same the next batch.
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Old 03-22-2012, 10:04 PM   #14
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Awesome, cheers for the pointer. I'll let you know how it's tasting after the oaking. You've found a real winner with this recipe here I think!

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Old 11-08-2012, 03:54 PM   #15
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I am going to revive this thread and ask how yours turned out, as I am considering making it again. Feedback please!

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Old 11-13-2012, 01:12 AM   #16
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cooking this up tonight. I hit 1.076 pre boil so I expect 1.082 or so when it comes time to pitch. This should result in a nine percent or more wonderful monster. I took the third runnings and am boiling them down to caramel stage (hopefully) and add them back to the wort. That. or will have a gallon of free beer more or less.

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Old 12-06-2012, 07:47 PM   #17
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Just transferred to secondary, 1.018 was the reading. I have had a medium char oak spiral sitting in 9 oz. of Kirsch which was added to the secondary. I went with Kirsch as it has a nice subtle cherry flavor without the bourbon and sweetness from the Old Stag. The sample taken during the transfer is nice and rye spice-hoppy with a good mothfeel.

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