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Old 12-08-2012, 04:11 PM   #121
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Dotty sorry to hear that. I have never tasted the rum after it has sat with the oak chips.

4oz of oak chips are used because it has been scaled for a 5 gallon batch of beer. It is meant to mimic the surface area of beer exposed to a oak barrel. By tasting the rum directly from the oak chips I think you are tasting a highly concentrated solution that needs to be diluted in 5 gallons of beer.

Hope this helps

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Old 12-08-2012, 05:42 PM   #122
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Quote:
Originally Posted by j1laskey
Dotty sorry to hear that. I have never tasted the rum after it has sat with the oak chips.

4oz of oak chips are used because it has been scaled for a 5 gallon batch of beer. It is meant to mimic the surface area of beer exposed to a oak barrel. By tasting the rum directly from the oak chips I think you are tasting a highly concentrated solution that needs to be diluted in 5 gallons of beer.

Hope this helps
Thanks! That is a good and reasonable explanation--I'll keep to the recipe and look to bottling late next week or on the weekend.
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Old 12-08-2012, 10:05 PM   #123
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OK, doubt it's from the oak chips. Having them soak for a little longer shouldn't have caused an effect like you detailed - IMO. Did you like the taste of the rum before you used it with the oak chips? Honestly, I'd leave it based on the info you gave at this point. My rum(s) ended up still usable for marinades, etc. Didn't have any of what you described at all.

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Old 12-08-2012, 11:11 PM   #124
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Oh yeah, the rum is delicious. It's a spiced rum that is slightly sweet--maybe the sugar reacted badly with the oak chips? Hard to say.

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Old 12-09-2012, 12:55 AM   #125
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I agree...not really a way to tell. Still surprised that it happened the way it did. I used Cap'n Morgan's Tatoo in my last one and was able to save that stuff as well. I can't imagine the oak chips causing a problem like that but...maybe there was some type of resin or something within...Well, either way, I am hoping for the best for you!

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Old 12-31-2012, 06:20 AM   #126
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Default The Belgian Pirate


So almost a year after brewing this recipe as my first Partial Mash, I am revisiting it again as an All Grain with some twists and plan on making this on my first brew of 2013.

I have a batch that is coming off a Belgian cake any day and thought that this yeast would add something different and yet compliment the ingredients.
Ladies and Gents, I present to you-


The Belgian Pirate

Recipe Type: All Grain
Yeast: WY3522 Belgian Ardennes (G3 Cake)
Batch Size (Gallons): 5.25
Original Gravity: 1.088 - 1.092 est.
Final Gravity: 1.014-1.016 est.
IBU: 35.4
Boiling Time (Minutes): 60
Color: 19.8 SRM
Primary Fermentation (# of Days & Temp): ~3 weeks
Secondary Fermentation (# of Days & Temp): 1 week


Ingredients:

10 lbs American 2-row
2 lb German Munich
0.5 lb CaraAroma
1 lbs Torrified Wheat
1.5 lbs Light Brown Sugar @ 15 min

0.75 oz Chinook (Pellets, 12.0 %AA) boiled 60 min.
1 oz Mt. Hood (Pellets, 6.0 %AA) boiled 20 min.

1 ea. Cinnamon (stick) (15 min boil) (not included in calculations)
2 lb. Pineapple (fresh) (15 min boil) (not included in calculations)
4 oz. Oak Wood Chips soaked in Cruzan Dark Rum (French Oak secondary) (not included in calculations)
1 ea. Vanilla (whole bean) (Secondary) (not included in calculations)

Yeast : WY3522 Belgian Ardennes (Cake)



Mash thin @ 150 for 90 min. Pitch on cake @ 64*, ferment @ 70*.

Soak french oak chips and split Vanilla Bean in Cruzan Dark Rum on brewday. I find the Dark Cruzan to have more spice and molasses flavor than Meyers. And is good in coffee. I plan to keg half to drink early, and bottle half to age.

I'll update with measured numbers. Happy brewing and happy new years!

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Old 12-31-2012, 04:26 PM   #127
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Love experimentation!!! Keep us posted!

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Old 12-31-2012, 08:51 PM   #128
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When are you adding the pound of light brown sugar ? This recipe is for sure on my to do list. Actually just seen the all grain recipe as I didn't read through all the posts. But still interested in knowing when you added for the partial recipe.

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Old 12-31-2012, 09:01 PM   #129
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What type of oak chips are you using ? American or French ? Medium or heavy toasted ? As there is a measureable difference in the flavor when using one or the other.

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Old 12-31-2012, 11:53 PM   #130
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Quote:
Originally Posted by upperNY01brewer View Post
When are you adding the pound of light brown sugar ? This recipe is for sure on my to do list. Actually just seen the all grain recipe as I didn't read through all the posts. But still interested in knowing when you added for the partial recipe.
I added the brown sugar at flameout during my partial mash. Pushing it back to 15min this time for the all grain.



Quote:
Originally Posted by upperNY01brewer View Post
What type of oak chips are you using ? American or French ? Medium or heavy toasted ? As there is a measureable difference in the flavor when using one or the other.
I havent purchased the oak yet, but im shooting for American medium toast. Thats what I used last time and it imparted a great oak flavor.
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