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Old 02-09-2013, 01:26 PM   #11
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I have a Rochefort 10 clone, 1/2 on cherries, 1/2 on cherry bourbon and oak. If both of ours is bottled by the time the pallet arrives, may need to talk you into a trade.
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Old 02-09-2013, 04:00 PM   #12
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Sounds good to me.
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Old 02-25-2013, 02:22 AM   #13
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Update on my attempt....took a taste at 5 months.....wow it's good

Aroma has a nice oak/bourbon but not over powering....cherries really come through on the finish....tempted to bottle now
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Old 05-12-2013, 03:26 AM   #14
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My attempt of this recipe got Gold!!!! For wood aged

http://brew.burp.org/Events/Spiritof...FBResults.aspx
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Old 05-12-2013, 04:01 AM   #15
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I am brewing this next month, any tips?
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Old 05-12-2013, 02:21 PM   #16
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Quote:
Originally Posted by Cyclman
I am brewing this next month, any tips?
I followed the Original recipe pretty much....only differences I did was I used homemade dark Belgium Candi Syrup....look up the post about 20lbs of sugars and yeast nutrient to make..

I soaked 2oz medium toast oak chips in Bourbon for 48hours...I used the Jim Bean Black double aged Bourbon about 1 cup.

Racked to secondary after 3 weeks with the wood chips...and 1lb of dried sour and tart cherries that were also soaked in the bourbon also....aged for 6 months ....I added a can of Oregon Tart cherries at 3 months to add more cherry flavor....bottles were primed with 3oz of corn sugar....this entry was about 5 weeks in the bottle....should just improve with time now

I would called it more of an BBQ inspired recipe than clone
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Old 12-18-2014, 03:50 PM   #17
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I've brewed up this recipe many times now and its a winner...I'm actually working on a Can you Brew It? Article for kcbeerblog...decided to email Boulevard for some more info...they sent me their receipe

Bourbon Barrel Quad
Malt
Pale Malt – 84.2%
Cara 300 – 6%
Munich Malt – 5.3%
Malted Wheat – 4.5%

Mash Schedule
64 C – 50 minutes
68 C – 20 minutes
73 C – 15 minutes
Mash off at 78 C

We target a beginning of boil gravity of 15.9 Plato and reach 20.8 Plato at the end of our 70 minute boil. We add sugar midway through the boil to achieve the following increases in gravity:

Dextrose - 1.2
Brown Sugar - .9
Dark Brown Sugar - .5
Dark Candi Syrup - 1.7

Hops
Bravo – 9.2 IBU at 97 C
Saphir – 8.7 IBU at 15 minutes after beginning of boil
Saaz – 6.4 IBU at 15 minutes after beginning of boil
Saaz – 3.4 IBU at KO

We cool the wort to 19 C and ferment with our house Belgian strain. Once we reach 9 Plato, we temp up to 23 C for the remainder of fermentation. Final gravity is 2.6.

Aging
Finished beer is transferred to first and second use whiskey barrels. During aging, we either top up with fresh beer or an aseptic tart cherry puree. At the end of aging, beer is blended to taste. In the past, Bourbon Barrel Quad has been a blend of fresh and barrel aged beer, but the 2014 is a blend of first and second use barrel aged beer.

Jeremy Danner, Ambassador Brewer
Boulevard Brewing Company
@Boulevard_Beer / @Jeremy_Danner
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Old 12-18-2014, 04:28 PM   #18
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Looks like there were a couple small changes since he sent me info back in July of 2012:

Savannah passed your email along to me. I'm happy to share some recipe information to get you going in the right direction for a beer similar to Bourbon Barrel Quad. What I'll do is provide some recipe information in the form of percentages of raw materials for the grain/fermentables and then a hop schedule. I'll also share some mash schedule and fermentation program info too. Let me know if I can clarify any of it further for you. I've also answered your questions inline at the bottom of this email.

Pale Malt - 84.2%
Cara 300 - 6%
Munich Malt - 5.3%
Malted Wheat - 4.5%

We mash in at 64 and rest for 50 minutes.
Heat up to 68 and rest for 20 minutes.
Heat up to 73 and rest for 15 minutes.
Mash off at 75.

Hops
Magnum 5.2 IBU at 97C
Magnum 9.8 IBU at 15 after beginning of boil
Styrian Golding 7.7 IBU at 15 after beginning of boil
Styrian Golding 4.1 IBU at 5 minutes before end of boil

We also add dextrose, brown sugar, dark brown sugar, and Belgian candi syrup during the boil to account for a plato increase of 4.3. We're targeting a beginning of boil gravity of 15.9 and are looking for 20.8 at the end.

We cool the wort to 19C and ferment at 19 until we reach 6 degrees Plato. At that point we temp up to 23 for the remainder of fermentation. The finished beer goes into a variety of 1st and 2nd use whiskey and bourbon barrels where we usually age at least a year, sometimes more. We really depend on the beer to let us know when it's ready. As the beer evaporates we top up with cherry puree or fresh 6th Glass. Not every barrel gets the cherry. That's something you'll definitely want to take into account.

Jeremy Danner
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Old 12-21-2014, 03:01 AM   #19
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By the way confirmed that cara 300 is Special B by DinegAms
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Old 01-13-2015, 05:41 PM   #20
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Quote:
Originally Posted by Schumed View Post
I soaked 2oz medium toast oak chips in Bourbon for 48hours...I used the Jim Bean Black double aged Bourbon about 1 cup.

Hey Schumed, I've got this recipe in the fermenter right now. It's just a few days in, so no oak yet. I've been soaking two ounces of oak chips in Makers 46. They've been soaking for about a week now. Will this be too long?

I haven't found any definitive answers to if there's a problem with soaking too long.
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