Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Bourbon County Stout clone attempt
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Old 05-08-2011, 05:38 PM   #21
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Comparing it to the BCS rare, it's light on the bourbon characteristics. I had 4 ounces of med French oak cubes in it, that had been soaked in makers (I'm trying to remember exactly how long, about 6 weeks I think.). It has oak and bourbon, but the bourbon isn't over the top. Ill probably add some of the makers that was used in the oak to taste. I really need other people to try it.


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Old 05-08-2011, 05:50 PM   #22
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I'd love to trade for something. I must not be too far from you.


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Old 05-08-2011, 06:21 PM   #23
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That would be cool. I had to go pull a sample from the keg. As ot warms up, the bourbon comes out much more.
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Old 10-09-2011, 08:50 PM   #24
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This looks great.

Now that it has been several months, have you made any final conclusions about your recipe; would you make any changes? How do you think it compares to BCS? Are you happy with the amount of French oak cubes you uses? What volume of Makers Mark did you end up using?

Thanks
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Old 10-09-2011, 11:03 PM   #25
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It's still in the keg aging, but I think the bourbon level comes out pretty close. I did 4 oz of chips soaked in makers (approx 8oz), put the chips in alone for a couple weeks. Then put the cubes that were soaking in the same makers for 4-5 weeks along with the 8oz of makers. I'm happy with that, the bourbon characteristics came out really well I think. Next time I brew this, i'l be reducing the crystal by 1-1.5 lbs. It's just too sweet IMO.
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Old 12-01-2011, 05:14 AM   #26
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Quote:
Originally Posted by jarod7736 View Post
It's still in the keg aging, but I think the bourbon level comes out pretty close. I did 4 oz of chips soaked in makers (approx 8oz), put the chips in alone for a couple weeks. Then put the cubes that were soaking in the same makers for 4-5 weeks along with the 8oz of makers. I'm happy with that, the bourbon characteristics came out really well I think. Next time I brew this, i'l be reducing the crystal by 1-1.5 lbs. It's just too sweet IMO.
I have never tasted a bourbon stout before but was thinking of making one. This seems to be one of the only ones on hbt. Do you feel its good enough were you wanna make it again soon?
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Old 02-16-2012, 05:34 AM   #27
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Just found this floating around the internet. Supposedly this came straight from the brewery in 2007 (Spec-Sheet). Although I can't officially confirm this, the 1.042 FG sounds spot on. Higher than most are assuming on these boards.

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Here's a little more info that might help you. This is from a 2007 spec-sheet from the brewery.

Beer Bourbon County Stout
O.G. 30.0 (Plato)
F.G. 10.5 (Plato)
% Abv 12.0
%Abw 9.0
IBUs 60
Color 100
Carbs. 45
Cal/12oz 415
Hops UK Styrian
Malts 2-Row, Munich, Chocolate, C-60, Roast Barley, DB Black

FYI... 30 Plato = 1.129 SG, 10.5 = 1.042
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Old 02-16-2012, 06:51 PM   #28
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Quote:
Originally Posted by ZamaMan View Post
I have never tasted a bourbon stout before but was thinking of making one. This seems to be one of the only ones on hbt. Do you feel its good enough were you wanna make it again soon?
Google for Denny's Bourbon Vanilla Imperial Porter. One of the very best beers I've ever had or brewed. I could drink a pint of the unpitched wort right now- that's how good it is before we even add the vanilla or bourbon.

Great, great beer from one of the masters.
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Old 05-24-2012, 06:10 PM   #29
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Any additional tasting notes on these now that they have aged some more? Thanks.
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Old 07-19-2012, 03:38 AM   #30
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What's happening with these batches?????


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