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Old 10-08-2012, 01:22 PM   #11
calcnerd
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Mar 2011
Douglassville, Pennsylvania
Posts: 6

Bump....any updated? I was thinking about doing a similar recipe.

 
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Old 10-11-2012, 06:27 AM   #12
MikeyBrew11
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Jan 2012
Los Angeles, CA
Posts: 29

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
RacingRam
 
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Sep 2012
Madison, WI
Posts: 184
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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
RacingRam
 
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Sep 2012
Madison, WI
Posts: 184
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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
ao125
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Oct 2010
Alexandria, VA
Posts: 491
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Sounds more like a nut brown at 1.072
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Old 11-11-2012, 04:38 PM   #16
Waterboy42
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Mar 2011
Minneapolis, MN
Posts: 123
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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
ao125
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Oct 2010
Alexandria, VA
Posts: 491
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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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Kegged (2/3): Smoked Peruvian Pepper Cider
Kegged (3/3): (empty)

 
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Old 04-01-2013, 07:08 PM   #18
pulseyou
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Feb 2013
Posts: 34
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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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