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Old 10-14-2011, 04:08 AM   #11
HOPCousin
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Feb 2010
Florence, Massachusetts
Posts: 270

I agree that those are the two primary flavors that come through for me. I think it's a darker caramel based on flavors I'm getting. Either a touch of roasted barley and/or darker caramel. I'll drink another this weekend and ponder some more

 
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Old 10-14-2011, 04:22 AM   #12
Stevo2569
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Jan 2011
C-VILLE, Tn
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A quick search would reveal a thread with the same name. http://www.homebrewtalk.com/f14/kent...el-ale-164527/
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Old 10-14-2011, 02:48 PM   #13
HOPCousin
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Feb 2010
Florence, Massachusetts
Posts: 270

In a side by side taste of the bourbon and ale and barrel aged. The barrel aged has more dark caramel, is darker, and is significanty higher in gravity, which sets the stage with the oak to bring out the coconut flavor. They are different beers. It reminds me of a scotch ale.

 
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Old 10-14-2011, 03:09 PM   #14
HOPCousin
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Feb 2010
Florence, Massachusetts
Posts: 270

I e-mailed them to see if I could get any more info. I'll let you know if they share anything.

 
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Old 10-17-2011, 01:32 AM   #15
njbabs
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Oct 2009
Princeton, NJ
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Quote:
Originally Posted by HOPCousin View Post
In a side by side taste of the bourbon and ale and barrel aged. The barrel aged has more dark caramel, is darker, and is significanty higher in gravity, which sets the stage with the oak to bring out the coconut flavor. They are different beers. It reminds me of a scotch ale.
If by different beers you mean different in taste/appearance, then yes. I can assure you, however, they are the same recipe. BBA is KY Ale with 6 or so weeks in bourbon barrels. Any difference comes from the barrels (which can impart significant variation batch to batch).

 
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Old 10-18-2011, 02:17 AM   #16
HOPCousin
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Feb 2010
Florence, Massachusetts
Posts: 270

So if they are the same recipe.... Is it the aging in bourbon barrels for 45 days that increases the ABV by 2-4%?

 
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Old 10-18-2011, 10:56 PM   #17
njbabs
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Oct 2009
Princeton, NJ
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Quote:
Originally Posted by HOPCousin View Post
So if they are the same recipe.... Is it the aging in bourbon barrels for 45 days that increases the ABV by 2-4%?
Yes: evaporation plus the extracted bourbon from the barrels. I think Bourbon Barrel averages around 7.5%. .

But this depends on the barrels being used of course.

And yes, they are the same recipe.

 
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Old 10-20-2011, 12:54 AM   #18
HOPCousin
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Feb 2010
Florence, Massachusetts
Posts: 270

Here is the response from the brewer at Alltech Lexington Brewery that recieved after e-mailing them for info.

Hi Chris,
Thank you for your interest in our beer. Below are the percentages of the grains:
78% American 2row
8% Caramel 40
8% Carapils
6% Malted Wheat
Hopped with East Kent Goldings and Fuggles and fermented with an English Ale yeast strain.
We then age the beer for 6 weeks in freshly emptied bourbon barrels. Your best bet would be to soak a charred oak spiral in good bourbon and then stick that in your aging vessels. Good Luck and enjoy.

Cheers,
Chris Lady
Brewery Supervisor
Alltech Lexington Brewery
401 Cross Street, Lexington, KY
Office - (859) 255-2337 ext. 5322
Cell - (859) 388-0748

 
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Old 10-20-2011, 04:49 PM   #19
OHIOSTEVE
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Sep 2009
SIDNEY, ohio
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I got the same email Hopcousin... so here is what I am thinking. And please rest assured I have zero ego where this stuff is concerned so feel free to tell me I am an idiot lol

10lb american 2 row
1lb crystal 40
1lb cara pils
12oz wheat malt

60 minute mash at 152

60 minute boil
1.25 oz kent goldings at 60 mins
.5 oz fuggles at 5 mins
ferment with english ale II

Soak 2.5 oz charred ( medium) hungarian oak cubes in woodford reserve for a couple of weeks...pour off bourbon and add oak cubes to secondary for 2 weeks give or take depending on taste.



OK critique away.
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Old 10-20-2011, 08:23 PM   #20
OHIOSTEVE
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Sep 2009
SIDNEY, ohio
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anyone?
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Originally Posted by Mikethepoolguy View Post
I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
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