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Old 10-13-2012, 04:05 PM   #101
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Default Beer Smith OG

May be a dumb question, but when I enter this into beer smith I am getting an OG, SRM, and IBU less than what was on the original post (same thing with the higher gravity version with 15 lbs of 2 row). Am I entering in something wrong with the chocolate or something else? With the original recipe I am getting an OG of 1.083 at 75% efficiency, IBU of 53.3, and SRM of 43.1


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Old 10-16-2012, 02:27 PM   #102
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Default Into the Fermenter

Just brewed on 10/14. Adjusted to my equipment and got an OG of 1.094. Plan to leave it in the Primary for a month and transfer to a 5 gallon Bourbon Barrel for a few months. I will post the results when it is time to drink.


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Old 11-10-2012, 12:03 PM   #103
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Just pulled a hydrometer sample to check gravity in the primary. The gravity is 1.024. According to beersmith, the estimated final gravity was 1.024.

As for the taste, it was great. Probably the best hydrometer sample I can remember. Makes me not want to barrel treat it as it is already so good. But since I have invested in the barrel, it will be going into the barrel for three months to age. I will let you know the final results in a few months.
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Old 11-15-2012, 03:48 AM   #104
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If I were to add bourbon to the bottle how much? Overall I'd go with 8oz per 5 gallons which only comes out to .5ml, sounds way too low.
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Old 11-15-2012, 12:21 PM   #105
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I just brewed the AHS Whiskey Stout and I used a cup of Bourbon added to the secondary with oak chips for the 5 gallon batch. It is plenty for my taste.
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Old 11-16-2012, 05:06 PM   #106
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Quote:
Originally Posted by kirkenka
I just brewed the AHS Whiskey Stout and I used a cup of Bourbon added to the secondary with oak chips for the 5 gallon batch. It is plenty for my taste.
Thanks. Ran some numbers and that comes out to about 4ml per 12oz bottle.
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Old 12-23-2012, 07:30 PM   #107
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A friend and I made a 10 gallon batch of this last week. I used US 05 and its already done. Finished at 1.015 or so. A little lower than I had anticipated, but 05 is a beast so I shouldn't be surprised. The sample tasted so good. Can't wait to add the cold steeped coffee, oak and bourbon
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Old 12-24-2012, 07:18 PM   #108
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The finished product. We only left in the barrel for 20 days after several tastings. The beer is terrific.
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Old 12-25-2012, 07:22 PM   #109
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What kind of coffee did everyone use in the secondary? Is Kona really all that necessary? Did you all add it in secondary or during bottling?
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Old 12-31-2012, 05:06 PM   #110
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Quote:
Originally Posted by flabyboy View Post
What kind of coffee did everyone use in the secondary? Is Kona really all that necessary? Did you all add it in secondary or during bottling?

I used Sumatra. Grounds at the end of the boil and Cold Pressed in the barrel.


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