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Old 03-15-2009, 07:57 PM   #1
shrades
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Dec 2008
North liberty Iowa
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I want to try a oaked bourbon soaked stout. and ideas on either a partial grain, or a extract recipe?

 
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Old 03-15-2009, 09:24 PM   #2
Professor Frink
 
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San Diego, CA
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I have this one on tap right now:

US 2-Row Malt 13.00 lb 84.1 % 3.9 In Mash/Steeped
US Flaked Barley 0.70 lb 4.5 % 0.2 In Mash/Steeped
US Chocolate Malt 0.50 lb 3.2 % 29.2 In Mash/Steeped
US Caramel 40L Malt 0.50 lb 3.2 % 3.3 In Mash/Steeped
US Roasted Barley 0.25 lb 1.6 % 12.5 In Mash/Steeped
UK Black Malt 0.25 lb 1.6 % 22.5 In Mash/Steeped
UK Roasted Barley 0.25 lb 1.6 % 26.7 In Mash/Steeped

Hops
Variety Alpha Amount IBU Form When
Slovenian Super Styrian (Aurora) 7.0 % 1.00 oz 24.4 Loose Pellet Hops 60 Min From End
UK Golding 6.2 % 0.50 oz 10.8 Loose Pellet Hops 60 Min From End
UK Golding 6.2 % 0.50 oz 8.3 Loose Pellet Hops 30 Min From End
UK Golding 6.2 % 0.50 oz 2.2 Loose Pellet Hops 5 Min From End

Yeast
Wyeast 1026-British Cask Ale

It came out pretty good, the bourbon taste was a little too strong, next time I might not soak the cubes quite as long. You can make it an extract recipe by just using LME or DME and steeping the specialty grains, none of them need to be mashed.
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Secondary:
On tap:Amber Ale
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Old 03-15-2009, 10:37 PM   #3
Evan
 
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Jan 2007
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Quote:
Originally Posted by Professor Frink View Post
I have this one on tap right now:

US 2-Row Malt 13.00 lb 84.1 % 3.9 In Mash/Steeped
US Flaked Barley 0.70 lb 4.5 % 0.2 In Mash/Steeped
US Chocolate Malt 0.50 lb 3.2 % 29.2 In Mash/Steeped
US Caramel 40L Malt 0.50 lb 3.2 % 3.3 In Mash/Steeped
US Roasted Barley 0.25 lb 1.6 % 12.5 In Mash/Steeped
UK Black Malt 0.25 lb 1.6 % 22.5 In Mash/Steeped
UK Roasted Barley 0.25 lb 1.6 % 26.7 In Mash/Steeped

Hops
Variety Alpha Amount IBU Form When
Slovenian Super Styrian (Aurora) 7.0 % 1.00 oz 24.4 Loose Pellet Hops 60 Min From End
UK Golding 6.2 % 0.50 oz 10.8 Loose Pellet Hops 60 Min From End
UK Golding 6.2 % 0.50 oz 8.3 Loose Pellet Hops 30 Min From End
UK Golding 6.2 % 0.50 oz 2.2 Loose Pellet Hops 5 Min From End

Yeast
Wyeast 1026-British Cask Ale

It came out pretty good, the bourbon taste was a little too strong, next time I might not soak the cubes quite as long. You can make it an extract recipe by just using LME or DME and steeping the specialty grains, none of them need to be mashed.

not seeing how many oz of cubes you used?

 
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Old 03-15-2009, 10:49 PM   #4
Professor Frink
 
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Quote:
Originally Posted by Evan View Post
not seeing how many oz of cubes you used?
My bad, I'm pretty sure it was 3 oz. I soaked them in bourbon for about a week.
__________________
Primary: Cherrywood Smoked Porter
60 Minute IPA
Secondary:
On tap:Amber Ale
Milk Stout

Lagering:


http://www.lazydogbrewery.com

 
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Old 03-15-2009, 11:37 PM   #5
joety
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Germantown Wisconsin
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Are they added at flame out?
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Conical 1 - Empty
Conical 2 - Empty
Carboys - None

Secondaries - None
Lagering in Kegs - None

Kegged: Afterburner Cream Ale, 70/70 IPA, Golden Oat Stout, BLC
Bottled: Oaked Bourbon Porter
Planned: Looking for ideas

 
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Old 03-16-2009, 03:30 AM   #6
illinibrew04
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Aug 2007
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Quote:
Originally Posted by joety View Post
Are they added at flame out?
My guess would be secondary fermenter

 
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Old 03-16-2009, 03:34 AM   #7
sirsloop
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Jun 2006
South River, NJ
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I would just dump in some bourbon...
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Old 03-16-2009, 06:43 PM   #8
shrades
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Dec 2008
North liberty Iowa
Posts: 207

LME, DME? I'm a rookie still.

 
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Old 03-16-2009, 07:23 PM   #9
jjp36
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Aug 2008
Philadelphia
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LME = liquid malt extract
DME = dry malt extract

 
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Old 03-16-2009, 07:26 PM   #10
Bopper
 
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Feb 2006
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Northernbrewer.com has a "Bourbon Barrel Porter" extract kit you can check out. I've brewed it and have it kegged - haven't tried it yet though

 
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