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Old 10-08-2012, 02:22 PM   #11
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Bump....any updated? I was thinking about doing a similar recipe.

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Old 10-11-2012, 07:27 AM   #12
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I'll stand by my post a few months back. This is an incredible beer...really really excellent. I age mine on some used vanilla beans that have been sitting in my vanilla extract for a year or two. I also add about 1/8 tsp or so of extract.

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Old 11-09-2012, 02:46 PM   #13
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What water ratios did you use? At 1.25qt/lb, I'm guessing mash with ~3.25 gal, sparge with ~2.5?

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Old 11-11-2012, 12:04 AM   #14
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Brewed this bad boy today. Smelled great, but I really screwed up the gravity. My OG was 1.072. Is this still considered barleywine?

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Old 11-11-2012, 01:28 PM   #15
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Sounds more like a nut brown at 1.072

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Kegged (1/3): Traditional Old Ale w/ Smith Bowman Bourbon
Kegged (2/3): English Barleywine with pineapple chunks & brown sugar
Kegged (3/3): Belgian blond w/ passion fruit and brett & lacto
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Old 11-11-2012, 04:38 PM   #16
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Ehh, it'll still be a good brown. Nuts in brown ales are awesome.

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Old 11-12-2012, 03:21 PM   #17
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Quote:
Originally Posted by Waterboy42 View Post
Ehh, it'll still be a good brown. Nuts in brown ales are awesome.
I agree!

I made a pecan nut brown not too long ago, with maple syrup and then put that bad boy on pecan wood. It's actually soured up really nicely, and the sourness is balanced out by the sweetness. Came in around 6% and I'm about to bottle the rest.
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Old 04-01-2013, 08:08 PM   #18
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Currently sitting in my primary! Going to age it on bourbon soaked vanilla beans for a week or so. Any recommendations on how much vanilla/how long for a 1 gallon batch?
Also did anyone have to add more yeast at bottling to carbonate? Or how long did it take to carbonate if it didnt?

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