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Old 12-08-2012, 08:19 PM   #11
freisste
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Sep 2012
Ann Arbor, Michigan
Posts: 2,544
Liked 345 Times on 276 Posts


Quote:
Originally Posted by jeburgdo
Update 12/8/2012:
I recently re-brewed this after I switched back to all-grain. I did everything the same, but changed the grain bill a bit and used 8oz of Maker's 42 instead of 12oz of regular Maker's Mark. Dropping the black patent makes it less "ashy" but still is nothing short on roasty flavors. A full pound of special b is quite nice. I'm not sure which one is better so... Here's the recipe I used:

15.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 65.22 %
4.00 lb Munich Malt (9.0 SRM) Grain 17.39 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.35 %
1.00 lb Chocolate Malt (400.0 SRM) Grain 4.35 %
1.00 lb Roasted Barley (500.0 SRM) Grain 4.35 %
1.00 lb Special B Malt (120.0 SRM) Grain 4.35 %

2.00 oz Warrior [16.70 %] (90 min) Hops 93.4 IBU
2.00 oz Willamette [4.70 %] (10 min) Hops 8.9 IBU

2.00 oz Oak Chips, Whiskey Soaked (Secondary 14.0 days) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Ferment at low temperatures first (60 degrees), and ramp up to 70 or so. The ABV is 11.5%, so I ended up having to carb with champagne yeast, but the outcome is quite tasty.
Still planning to brew the partial mash version you talked about a while ago. I made some small changes, but pretty insignificant. I got a jar of wood chips from the inside of a barrel of Wild Turkey (visited several distilleries on the Bourbon Trail, which is really interesting BTW) and I will use some instead of JD chips.

Question - what made you use makers 46 instead of regular makers?

 
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Old 12-08-2012, 08:32 PM   #12
Jebu1788
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Sep 2009
Posts: 440
Liked 11 Times on 11 Posts


Quote:
Originally Posted by freisste View Post
Still planning to brew the partial mash version you talked about a while ago. I made some small changes, but pretty insignificant. I got a jar of wood chips from the inside of a barrel of Wild Turkey (visited several distilleries on the Bourbon Trail, which is really interesting BTW) and I will use some instead of JD chips.

Question - what made you use makers 46 instead of regular makers?
The Wild Turkey barrel chips sound quite good. When you brew this, do let me know how it turns out for you!

I used Maker's 46 because I had a bottle, and thought, "why not?" I'm not sure if there is a noticeable difference between the two. Maybe a little less rough around the edges, but that could also be from 8oz rather than 12oz. So in the future I'll probably stick with regular Maker's Mark.

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Old 12-08-2012, 09:08 PM   #13
freisste
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Sep 2012
Ann Arbor, Michigan
Posts: 2,544
Liked 345 Times on 276 Posts


Quote:
Originally Posted by jeburgdo

The Wild Turkey barrel chips sound quite good. When you brew this, do let me know how it turns out for you!

I used Maker's 46 because I had a bottle, and thought, "why not?" I'm not sure if there is a noticeable difference between the two. Maybe a little less rough around the edges, but that could also be from 8oz rather than 12oz. So in the future I'll probably stick with regular Maker's Mark.
I'll let you know about the chips, but I've never used any others, so I can't make much comparison.

It was funny. I mentioned brewing beer with them when I bought it. One guy behind the counter looked at me like I was crazy and said not to do it. The other guy must have been a little more knowledgeable about homebrew and said it should be good.

As far as the regular makers vs the 46, its actually the same recipe, they just put extra barrel staves inside the barrel which will become makers 46. That makes it more oakey, vanilla-y and smoother.

 
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Old 12-24-2012, 05:35 AM   #14
Condor945
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Dec 2012
Posts: 1

Quote:
Originally Posted by jeburgdo
This beer is really fantastic. This is the 3rd time I've brewed it, tweaking it each time, and I think I've found the sweet spot with this one. The previous version was entered in the Shamrock Open by the CARBOY club a couple months ago. It didn't place, but got a respectable score of 38. This version is even better, and age will do it wonders. It's heavy on the bourbon, but I like it that way.

Batch size: 5.00 gallons
Boil size: 3.75 gallons
Efficiency: 76%

Amount Item Type % or IBU

6.00 lb Light Dry Extract (8.0 SRM)
4.00 lb Pale Malt (2 Row) US (2.0 SRM)
1.00 lb Barley, Flaked (1.7 SRM)

0.75 lb Special B Malt (120.0 SRM)
0.75 lb Caramel/Crystal Malt - 80L (80.0 SRM)

0.75 lb Black (Patent) Malt (500.0 SRM)
0.75 lb Chocolate Malt (350.0 SRM)
0.75 lb Roasted Barley (500.0 SRM)

2.00 oz Warrior [19.70 %] (60 min) 67.6 IBU
2.00 oz Willamette [4.90 %] (10 min) 6.1 IBU

2.00 oz Oak Chips, Whiskey Soaked (Secondary 14.0 days)
11-12oz Maker's Mark Bourbon (Secondary 14.0 days)

1 Pkgs American Ale (Wyeast Labs #1056)

Notes:
12 quarts of mash water at 154F for 1 hour (perhaps a degree or two higher if you're doing all-grain since DME is less fermentable). Sparge 170F.

While fermenting in primary, I took 2oz of Jack Daniel's Smoking Chips (read more about them here: http://www.homebrewtalk.com/f14/usin...rience-211857/) and soaked them in 12oz of Maker's Mark Whisky. When transferring to secondary, toss in all of the bourbon and oak. I would say add all 12oz, but I wanted a sip of the extra-oaked whisky, so I really added slightly less than 12oz. Have it sit on the oak for 2 weeks, so if you need to transfer it again, do that.

This beer has plenty of roasted taste, oak slips in really nicely and mellows with time, and the bourbon gives it a really lovely smooth vanilla taste. Keep the fermentation temperature down, and it stays smooth, even when it's fairly fresh which is great for 10.5% ABV (the whisky adds just over 0.5%).

This can easily be converted to all grain, just replace the DME with pale malt to match the OG. I would probably boil for 90 minutes though, because I added the DME at the beginning of the boil in the partial mash version.

Here are some pictures (Not the most artistic, but they get the point across):
Test

 
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Old 01-07-2013, 09:34 PM   #15
chronoclast
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Dec 2012
Posts: 27

Are you using a starter?

 
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Old 01-07-2013, 09:44 PM   #16
Jebu1788
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Sep 2009
Posts: 440
Liked 11 Times on 11 Posts


Quote:
Originally Posted by chronoclast View Post
Are you using a starter?
Yep. A big one at that. You want your yeast to be as ready as can be to tackle this beer.

 
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Old 01-09-2013, 11:04 PM   #17
jp27300
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Nov 2012
Posts: 63
Liked 1 Times on 1 Posts


Quote:
Originally Posted by jeburgdo
This beer is really fantastic. This is the 3rd time I've brewed it, tweaking it each time, and I think I've found the sweet spot with this one. The previous version was entered in the Shamrock Open by the CARBOY club a couple months ago. It didn't place, but got a respectable score of 38. This version is even better, and age will do it wonders. It's heavy on the bourbon, but I like it that way.

Batch size: 5.00 gallons
Boil size: 3.75 gallons
Efficiency: 76%

Amount Item Type % or IBU

6.00 lb Light Dry Extract (8.0 SRM)
4.00 lb Pale Malt (2 Row) US (2.0 SRM)
1.00 lb Barley, Flaked (1.7 SRM)

0.75 lb Special B Malt (120.0 SRM)
0.75 lb Caramel/Crystal Malt - 80L (80.0 SRM)

0.75 lb Black (Patent) Malt (500.0 SRM)
0.75 lb Chocolate Malt (350.0 SRM)
0.75 lb Roasted Barley (500.0 SRM)

2.00 oz Warrior [19.70 %] (60 min) 67.6 IBU
2.00 oz Willamette [4.90 %] (10 min) 6.1 IBU

2.00 oz Oak Chips, Whiskey Soaked (Secondary 14.0 days)
11-12oz Maker's Mark Bourbon (Secondary 14.0 days)

1 Pkgs American Ale (Wyeast Labs #1056)

Notes:
12 quarts of mash water at 154F for 1 hour (perhaps a degree or two higher if you're doing all-grain since DME is less fermentable). Sparge 170F.

While fermenting in primary, I took 2oz of Jack Daniel's Smoking Chips (read more about them here: http://www.homebrewtalk.com/f14/usin...rience-211857/) and soaked them in 12oz of Maker's Mark Whisky. When transferring to secondary, toss in all of the bourbon and oak. I would say add all 12oz, but I wanted a sip of the extra-oaked whisky, so I really added slightly less than 12oz. Have it sit on the oak for 2 weeks, so if you need to transfer it again, do that.

This beer has plenty of roasted taste, oak slips in really nicely and mellows with time, and the bourbon gives it a really lovely smooth vanilla taste. Keep the fermentation temperature down, and it stays smooth, even when it's fairly fresh which is great for 10.5% ABV (the whisky adds just over 0.5%).

This can easily be converted to all grain, just replace the DME with pale malt to match the OG. I would probably boil for 90 minutes though, because I added the DME at the beginning of the boil in the partial mash version.

Here are some pictures (Not the most artistic, but they get the point across):
Is there an extract version?

Also, I've seen people add spirits soaked in chips and others add it to the bottling bucket, why use the chips? Is just for flavor?

 
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Old 01-20-2013, 12:41 AM   #18
harrisds9880
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May 2012
Aurora, CO
Posts: 27

Was your all grain version still for a 5 gallon batch or did you increase your batch size with that grain bill?

 
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Old 01-25-2013, 07:43 PM   #19
LibertyBrewing
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Jan 2013
Posts: 5

Can't wait to hear how the 46 turned out in the all grain recipie!

 
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Old 01-25-2013, 08:13 PM   #20
Jebu1788
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Sep 2009
Posts: 440
Liked 11 Times on 11 Posts


In order of what I haven't answered:

For an extract, I suppose you would just replace the base malt with extract to hit the right OG and steep the specialty malts (crystal and roasted). Not sure how that would turn out though... The oak chips added to the beer give it an even more forward flavor.

The 23lb grain bill is because with that size I got a pretty low efficiency, about 62% I think. It was still 5 gallons.

The Maker's 46 version is as good or better than the original posting. Put side by side, the 46 version will be a little bit smoother, but boozier, while the original will be a bit rougher, but in a good way, if you know what I mean. I was actually more surprised at how similar tasting they were. I figured they'd be similar, but the differences are surprisingly subtle.

 
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