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Old 11-20-2012, 10:37 PM   #31
ronsky
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Sep 2012
Bensalem, Pennsylvania
Posts: 106
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Quote:
Originally Posted by HOPCousin
It's like drinking Vanilla with dark caramel and a slight roastiness. Delicious!
And that is why (one of) my other vice(s) is Single Malt Scotch. :-)
::Slainté mhath ::

 
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Old 11-20-2012, 11:00 PM   #32
zzARzz
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Jul 2012
Posts: 420
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I just did a Kentucky Common Ale recipe I developed that has very similar qualities to Kentucky Bourbon Barrel Ale except not as strong. I image Revvy's recipe for Kentucky Common Ale would do well as a base if you increased the grain bill by 50-100% and racked it on top of oak chips or cubes soaked in bourbon.

I racked mine last night on 2oz of medium-toast chips I soaked for 7 days and they had a very pleasant, strong aroma of bourbon.

 
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Old 11-21-2012, 12:17 AM   #33
moorerm04
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Sep 2011
Oxford, Ohio
Posts: 357
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I have brewed this beer a couple I times.... The grain bill is right on, and use Safale S-04. I primary this beer for 3 weeks and secondary for another three, but I only use 1oz of French medium roast oak chips and two split and scraped vanilla beans. I usually only leave the oak in the beer for 7-10 days, leave the vanilla in the duration of secondary. I don't add any bourbon until I bottle or keg, I use a a little less than a 350ml bottle of makers mark. Keg or bottle age this beer another 8 weeks. I literally have a hard time telling the difference between mine and the real KBBA.

 
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Old 11-21-2012, 01:04 AM   #34
mcmillb1
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Sep 2011
Posts: 61


Quote:
Originally Posted by OHIOSTEVE View Post

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.
This looks awesome.

I brewed a bourbon barrel porter earlier this year with my dad:

We soaked the bourbon chips in 16 oz of Woodford Reserve for about a week, then added them to secondary for a month... It was pretty awesome.

I was thinking of employing the same bourbon / oak chip method with this recipe...Thoughts?

 
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Old 11-22-2012, 07:30 PM   #35
XPLSV
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Jan 2011
Colorado Springs, CO
Posts: 131
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Question on use of chips for those of you that have ventured down this road: do you put them in a hop bag or just toss them in loose? Any difficulty separating them from the beer (do they sink, do you filter, etc)?

 
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Old 11-23-2012, 01:45 AM   #36
OHIOSTEVE
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Sep 2009
SIDNEY, ohio
Posts: 3,526
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Quote:
Originally Posted by XPLSV View Post
Question on use of chips for those of you that have ventured down this road: do you put them in a hop bag or just toss them in loose? Any difficulty separating them from the beer (do they sink, do you filter, etc)?
I just tossed em in..make sure they easily fit in the carboy or you may have some troubles gettin em back out.
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Quote:
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.
BALDGUT BREWS

 
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Old 11-23-2012, 04:48 AM   #37
XPLSV
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Jan 2011
Colorado Springs, CO
Posts: 131
Liked 9 Times on 7 Posts


Quote:
Originally Posted by OHIOSTEVE View Post
I just tossed em in..make sure they easily fit in the carboy or you may have some troubles gettin em back out.
My Wife tossed in so many bags of dry hops into her/our first DIPA when we started all grain that I was sure I would never get them out...did manage to slice the hop bags open with a filet knife and got everything out with much less effort than I had thought!

 
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Old 12-01-2012, 04:19 AM   #38
cheesehed007
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Sep 2012
Eau Claire, Wisconsin
Posts: 744
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Just had my first taste of this beer. Not a bourbon guy at all, but man is this good. Has a lot more bourbon smell then taste. Can't wait the brew up some of this..

 
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