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