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Old 06-20-2007, 02:32 PM   #1
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Default Anyone oaked with bourbon?

Hey all,

I am trying to decide what to brew for this year's winter beer. Something big that will spend the 5-6 months aging in the bottle. I've had a few oaked beers & like what that does to a brew. I was thinking of trying this recipe from NB:

Bourbon Barrel Porter Extract Kit
O.G: 1065 / Ready: 2 months

Specialty Grains
1.0 lbs. Simpson's Chocolate
0.5 lbs. Simpson's Dark Crystal
0.5 lbs. Simpson's Black Malt

Fermentables
6.3 lbs. Dark Malt Syrup (I'd sub dry)
2 lbs. Wheat DME

Boil Additions
1 oz. Chinook (60 min)
1 oz. Goldings (15 min)
1 oz. Fuggle (5 min)

Special Ingredients
2 oz. US Medium Plus Oak Cubes (Add to secondary)
16 oz. bourbon (not included) (Add to secondary)

Yeast
Wyeast #1728 Scottish Ale Yeast.


Has anyone ever used bourbon in their brews, and if so, how'd it turn out?


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Old 06-21-2007, 07:39 PM   #2
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I am just coming to the end of a keg of an Oaked vanilla winter warmer that I brewed last year; and it was fantastic!

I made a pretty basic, malty brown ale and let fermentation begin. On the same day, I scraped the seeds of 2 vanilla beans into 2 cups of bourbon (used Elijah Craig) and let that sit. After 2 weeks, I racked to secondary and added the bourbon and 1oz of oak chips. Let it sit for 2 months, and it was great


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Old 06-21-2007, 07:47 PM   #3
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Same here. It was awesome. During primary, I put a whole vanilla bean (scraped out insides so they would mix better) and some real vanilla extract into 2 cups of bourbon along with 1.5oz of oak cubes. Then I dumped the whole mess into secondary and racked onto it. Turned out great, but I'd cut back to 1.5oz of oak rather than 2oz. It can be overbearing.
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Old 06-21-2007, 07:50 PM   #4
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I have an old ale that I added bourbon soaked oak cubes to that's JUST about ready for the keg. I'm a big fan of a commercial beer called Dragon's Milk that is aged in bourbon barrels and was trying to make something similar. I can't give you an opinion on mine yet, but Dragon's Milk is FANTASTIC!!
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Old 06-21-2007, 08:15 PM   #5
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Well, I guess it's a go!

Good call on the vanilla addition, I think I'll incorporate that. Hopefully be brewing this next week, and enjoying it after a cold day on the slopes in January.

Cheers!
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Old 06-22-2007, 02:04 AM   #6
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PS: do you guys use american or french oak? (Or does it make a difference?)
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Old 07-26-2007, 05:34 AM   #7
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Quote:
Originally Posted by rdwj
I have an old ale that I added bourbon soaked oak cubes to that's JUST about ready for the keg. I'm a big fan of a commercial beer called Dragon's Milk that is aged in bourbon barrels and was trying to make something similar. I can't give you an opinion on mine yet, but Dragon's Milk is FANTASTIC!!
well, any good?
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Old 07-26-2007, 08:58 PM   #8
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If you talk to most drinkers, they will say there is no difference between French and American oak. If you talk to serious wine drinkers, they will say there is a difference. If you talk to anal retentive French wine drinkers, they will say there is a difference between which forest the French oak came from (there are five different forests.)
American oak is usually cheaper, so I would go that route.

Make sure, whatever you do, don't overdo the bourbon. I doubled the amount for one batch (listening to some idiot friends) and immediately regreted the choice. Just tasted like bourbon with some nasty off-flavors.
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Old 07-27-2007, 06:57 AM   #9
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In my Oak Aged Bourbon Porter, I soaked 4 oz. of American Medium Oak chips and 2 oz. of French Medium Oak chips in Jim Beam Black Label for a week and then transferred the whole thing to the secondary for 6 months. I'm hoping to keg it today.

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Old 07-27-2007, 11:22 AM   #10
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I have had a Bourbon Stout from a local micro-brew that was F*cking Great. I hope to make something like it someday.

Oh yeah and Dragons Milk from New Holland Brewery, is the greatest beer ever made.


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