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Old 02-09-2013, 01:26 PM   #11
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I have a Rochefort 10 clone, 1/2 on cherries, 1/2 on cherry bourbon and oak. If both of ours is bottled by the time the pallet arrives, may need to talk you into a trade.

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Old 02-09-2013, 04:00 PM   #12
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Sounds good to me.

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Old 02-25-2013, 02:22 AM   #13
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Update on my attempt....took a taste at 5 months.....wow it's good

Aroma has a nice oak/bourbon but not over powering....cherries really come through on the finish....tempted to bottle now

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Old 05-12-2013, 03:26 AM   #14
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My attempt of this recipe got Gold!!!! For wood aged

http://brew.burp.org/Events/Spiritof...FBResults.aspx

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Old 05-12-2013, 04:01 AM   #15
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I am brewing this next month, any tips?

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Old 05-12-2013, 02:21 PM   #16
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Quote:
Originally Posted by Cyclman
I am brewing this next month, any tips?
I followed the Original recipe pretty much....only differences I did was I used homemade dark Belgium Candi Syrup....look up the post about 20lbs of sugars and yeast nutrient to make..

I soaked 2oz medium toast oak chips in Bourbon for 48hours...I used the Jim Bean Black double aged Bourbon about 1 cup.

Racked to secondary after 3 weeks with the wood chips...and 1lb of dried sour and tart cherries that were also soaked in the bourbon also....aged for 6 months ....I added a can of Oregon Tart cherries at 3 months to add more cherry flavor....bottles were primed with 3oz of corn sugar....this entry was about 5 weeks in the bottle....should just improve with time now

I would called it more of an BBQ inspired recipe than clone
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