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Old 10-28-2010, 07:40 PM   #1
rocky6501
 
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Jun 2010
San Bernardino, CA
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Since the production of this one is so limited and beyond my reach, would anyone be so kind as to help me clone this one? I can see that the ABV is variable, but from what I gathered, it circles around 19%:
http://www.thebruery.com/beers/index.html
"Our infamous Black Tuesday is an Imperial Stout aged in Bourbon barrels for over a year. Rich caramel, toasted malt, vanilla, burnt wood, anise are just a few of the many flavors of this rich, decadent imperial stout.
ABV: varies, IBU: 40, SRM: 100+, Release: October (Available at Brewery Only)"

http://beeradvocate.com/beer/profile/16866/51257

Maybe I'd do some sort of Imperial Stout up to about 10%, then adjunct with some sort of liquor?

Oak chip aging?

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Old 10-28-2010, 10:38 PM   #2
maskednegator
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Sep 2009
san diego
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Tyler from the Bruery had a great presentation for the people of QUAFF a few months back. It's not a clone, but it's some great advice.
http://www.quaff.org/SpeakerNotes/Hi...entation-1.pdf

 
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Old 10-28-2010, 10:45 PM   #3
rocky6501
 
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Excellent read, thank you.

Anyone have a bead on anything special in the grain bill? Or is it a pretty standard american imperial stout?

 
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Old 10-11-2011, 06:37 PM   #4
tmains
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Jan 2011
Cleveland, OH
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Bump, I'd like to get some info on cloning this.

 
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Old 02-23-2012, 10:11 PM   #5
strongarm
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Dec 2011
Laguna Beach, CA
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I would like to know as well

 
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Old 02-23-2012, 11:28 PM   #6
rocky6501
 
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Jun 2010
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OP here.

I still haven't found anything really on point. But, if I were to take a whack at it, I'd make a nice imperial stout that I like, user a super high gravity yeast, and boost the gravity with multiple DME additions over the course of a week, pitched directly into primary. I'd also add more yeast each time and perhaps invest in an oxygenation system so I could oxygenate with each addition.

As for the bourbon flavor, I am not a big fan. I had a bottle of this last xmas, and the bourbon was too much for me. I'm not sure if that would age out much either. I'd put less or just leave it out. Oak I'd put in too. Love oak.

That's my approach. I still haven't seen a clone recipe, but now that I've had the beer, I'm not so fixated on it anymore. Oh well.

 
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Old 02-25-2012, 04:58 PM   #7
Sleepyemt
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Mar 2009
Woodstock, Ga
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I've tried Asking for the recipe, or any kind of help or advice for black Tuesday. The brewer said it couldn't be done on a homebrew scale. Never really got much further
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Old 08-21-2013, 12:05 AM   #8
dantheman13
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Any updates out there?
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Old 08-21-2013, 12:17 AM   #9
rocky6501
 
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Jun 2010
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I'm going to try again soon using the Bruery's tips: multiple staggered yeast pitches with oxygenation, staggered fermentable and adjunct additions, and finishing with high-gravity yeast. If it goes well I'll come back for an update. I doubt the recipe is complex or unique. I also bet that they blend from several barrels to get the balance right, so as to avoid over-powering flavors from oaking. I don' think they bottle condition either. At 19%, its probably easier to force carb or cut back on the gravity a bit so you can carb with champagne yeast.

 
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Old 12-09-2013, 06:26 PM   #10
pkrath84
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Jan 2013
Yorba Linda, CA
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Did anyone score a copy of the PDF? Its no longer up and I'd like to get my hands on it if anyone wants to share!

 
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