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Old 09-08-2012, 06:31 AM   #1
Bierliebhaber
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Jul 2011
Portland, Oregon
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I'm preparing to make a RIS and I was considering making a roasted barley bourbon infusion and adding it to secondary/late primary. Has anyone tried this or heard of anyone trying it. I have done coffee infusions before, but thought I may get a similar effect by just using roasted barley.

Part of this is to just see how it turns out. But I usually max out my mash tun on this RIS and I thought this may be a way to save space. I'm curious about the potential flavor profile.

Procedure: 14g batch
-1 lb of milled roasted barley and 1/5 bourbon combined in mason jar 4-6 days (until attenuation is nearly complete).
-filter infusion through coffee filter
-pour fermented RIS extracted from primary through ground and filter to extract full flavor???
-add contents to primary.

 
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Old 09-08-2012, 06:37 AM   #2
TimpanogosSlim
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Mar 2012
Orem, UT
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sounds like a good idea to me but i would add it after fermentation has slowed or stopped

 
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Old 09-08-2012, 07:03 AM   #3
Bierliebhaber
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Jul 2011
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Quote:
Originally Posted by TimpanogosSlim View Post
sounds like a good idea to me but i would add it after fermentation has slowed or stopped
Exactly, I should have clarified that.

 
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Old 09-08-2012, 07:07 AM   #4
daksin
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Aug 2011
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Honestly, the "positive" flavors you get from roasted barley are going to be better extracted in a mash or steep. The alcohol in bourbon is going to pull out way more tannins and astringent character than you want. I would just do this batch with bourbon only, added to taste, and then make your next recipe with more dark-kilned malts if you're not happy with the color/roastiness.
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