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Old 01-11-2012, 09:49 AM   #11
bigbeergeek
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Sep 2008
Visalia, CA
Posts: 4,089
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I would have skipped the sour cherry syrup. Recent experimentation with the stuff over Christmas has taught me that it lends a non-cherry-tasting fruity tartness that I don't want in my stouts. I think this recipe (like 90% of extract recipes) needed some simple sugar (like table sugar) to bring that FG down, too. Really swung for the fences with this one, huh?
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Old 01-17-2012, 03:55 AM   #12
NewBrewRW
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May 2011
Raleigh, nc
Posts: 13

Yea man the wife wanted a big stout for the winter holidays that combined chocolate and cherry so I went all out with it haha.

 
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Old 01-23-2012, 07:25 AM   #13
NewBrewRW
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May 2011
Raleigh, nc
Posts: 13

An update - The bourbon has mellowed but still shines through. The oaky flavor coupled with the chocolate is fantastic. I would say next time I will use crushed cherries or cherry puree as much of the cherry flavor was not retained. There is a pic of this awesome brew below.
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Old 01-23-2012, 02:11 PM   #14
SasquatchSmith
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Jan 2012
Windsor, CT
Posts: 60

Quote:
Originally Posted by NewBrewRW View Post
An update - The bourbon has mellowed but still shines through. The oaky flavor coupled with the chocolate is fantastic. I would say next time I will use crushed cherries or cherry puree as much of the cherry flavor was not retained. There is a pic of this awesome brew below.
Sounds delicious man, I actually LOVE beers that are heavy on the bourbon so I think I would be a big fan of your beer.

I'm gonna get a stout going soon as my 3rd brew...I don't want to screw it up since i'm such a noob, but i'm very tempted to oak it, bourbon it, add some other not yet decided stuff to secondary...we'll see

 
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Old 01-24-2012, 06:26 AM   #15
NewBrewRW
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May 2011
Raleigh, nc
Posts: 13

Good luck. The bourbon oaked idea is actually really simple. I bought 4oz of french oak chips from austin home brew and just soaked them in the bourbon for about 2weeks. I would recommend just using the chip and not the bourbon that you drain away from them when they are done soaking. The bourbon flavour that come out of the chips is very intense already and adding anymore would overpower the beer.

 
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Old 01-24-2012, 03:14 PM   #16
SasquatchSmith
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Jan 2012
Windsor, CT
Posts: 60

Quote:
Originally Posted by NewBrewRW View Post
Good luck. The bourbon oaked idea is actually really simple. I bought 4oz of french oak chips from austin home brew and just soaked them in the bourbon for about 2weeks. I would recommend just using the chip and not the bourbon that you drain away from them when they are done soaking. The bourbon flavour that come out of the chips is very intense already and adding anymore would overpower the beer.
Thanks for the tips, i'll keep that in mind

 
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Old 01-25-2012, 02:05 AM   #17
Calder
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Mar 2010
Ohio
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Quote:
Originally Posted by NewBrewRW View Post
I would recommend just using the chip and not the bourbon that you drain away from them when they are done soaking. The bourbon flavour that come out of the chips is very intense already and adding anymore would overpower the beer.
Really! I don't like Bourbon, but have used Brandy and Rum in beers and have used it at a rate of about half a liter for 5 gallons.

If I remember correctly, Denny's Chocolate Burbon Porter (or something like that, you can search for it), a very popular recipe also uses about a half liter for 5 gallons too.

 
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