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Old 08-21-2013, 01:11 AM   #31
Jla51283
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is it possible to use an actual fresh used whiskey barrel to ferment in but cancel out the chips and the added whiskey
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Old 12-22-2014, 09:48 PM   #32
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Update 12/8/2012:
I recently re-brewed this after I switched back to all-grain. I did everything else 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.
Thanks for the recipe! Just brewed a batch of this and it smelled great. Can't wait to start sampling.

Ended up @ OG 1.112

~Joe
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Old 01-18-2015, 07:32 PM   #33
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I'm soaking some oak cubes in Bourbon. How long should the cubes soak for?
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Old 01-18-2015, 07:41 PM   #34
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I'm soaking some oak cubes in Bourbon. How long should the cubes soak for?

At least a week.
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Old 01-30-2015, 04:41 PM   #35
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I did 2 weeks with 5 oz of bourbon. Then poured the mix with wood and all into the 2ndary for 2 weeks and then bottled.
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