Wood-Aged Beer Vanilla Bourbon Winter Ale - Page 2 - Home Brew Forums
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Old 08-11-2011, 02:34 PM   #11
FalkyBrew
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Aug 2011
Akron, Ohio
Posts: 41

Quote:
Originally Posted by Evan!
Vanilla Bourbon Winter Ale

Amount Name Type Time
--------------------------------------------------------------------------
2.00 Cup(s) Bourbon Other 21 Days(fermenter)
1.00 Unit(s)Vanilla Beans Spice 21 Days(fermenter)
1.50 Oz Oak Cubes - American, House To Other 21 Days(fermenter)
2.00 tsp Vanilla Extract Spice 21 days (fermenter

Yeast
-----

Wyeast N/A Rogue Pacman Ale

Notes
-----

Steep vanilla beans & oak in bourbon during primary fermentation. Add bourbon, vanilla and oak cubes to secondary.

Also added +/- 2 tsp. vanilla extract to bourbon to supplement the bean.
First is there an all grain version of this? Second I'm assuming that the vanilla, bourbon, and oak soak in a separate container for 21 days and then added to the secondary? How long do you let it sit in the secondary?

 
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Old 10-08-2011, 09:15 PM   #12
unionrdr
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Feb 2011
Sheffield, Ohio
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2C of bourbon seems like too much for only 1.5oz of oak. I used only 5 jiggers of bourbon to 4oz of French oak in a sealed container in the fridge for the duration of fermentation. The chips soaked up 2/3 of the bourbon. Racked the dark ale to secondary with oak/bourbon mixture for only 8 days. It was rather strong then. Took 9 weeks & 6 days to condition properly. 2 weeks in the fridge for good, thick head & carbonation to the last gulp.
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Old 10-17-2011, 11:21 PM   #13
jksweet
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Aug 2011
rockport, me
Posts: 10

when u used the makers mark did you follow the recipe as is except for the makers mark? and what kind of yeast did ya use?

 
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Old 11-05-2011, 09:36 PM   #14
TimothyChurch
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Nov 2010
College Station, Tx
Posts: 73
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I just added the mixture to the secondary and it appears to be just sitting on top of the beer. Anyone else run into this? I'm going to let it sit for two weeks and then bottle that way it should be at least close to conditioned by Christmas.

 
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Old 11-06-2011, 01:17 PM   #15
malcontent40
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Oct 2010
Hellertown
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As with all things beer , patience

 
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Old 11-15-2011, 05:47 AM   #16
nee622
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Apr 2011
Raleigh, NC
Posts: 15


I just did this recipe , using 6 pounds of Weizen DME and 3 pounds of extra light DME. Got a nice OG of 1.100 so we'll see where it goes. I'm excited regardless.

 
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Old 03-02-2012, 12:28 AM   #17
nee622
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Apr 2011
Raleigh, NC
Posts: 15


Just a follow-up. The keg was gone within a month, it was absolutely delicious and plan to make it again.

 
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Old 03-03-2012, 01:16 AM   #18
davcar74
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Jan 2011
Central, NJ
Posts: 89
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I also made this, also with makers mark, and it is heavy, rich and good. I do think it needs more oak next time...good recipe.

 
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Old 09-20-2012, 01:06 PM   #19
joepsu0985
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Mar 2012
Pittsburgh, PA
Posts: 4

Kind of new to this. I want to brew a big winter beer. You can just throw the oak cubes in the secondary and there will be no contamination? Is it because of the bourbon?

 
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Old 11-06-2012, 02:12 AM   #20
Bumpasourus
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Oct 2012
hilo, hi
Posts: 11


"1 unit of vanilla beans"

how much does 1 unit represent?

 
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