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Old 11-13-2013, 10:52 PM   #1
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Default Bourbon aged ale

A bourbon ale I brewed in February, aged on oak and makers mark for 9 months, heres the final result:

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Old 11-13-2013, 10:53 PM   #2
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also, notice my "anti-gravity" glass! Capable of holding delicious homebrew in your glass at any angle!


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Old 11-13-2013, 11:00 PM   #3
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Nice, is that a porter?
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Old 11-13-2013, 11:57 PM   #4
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It's actually more of an english brown ale. It's actually more of a medium amber red color. It's a little darker in the picture
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Old 11-14-2013, 01:28 AM   #5
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I was asking because I am planning a Bourbon Vanilla Porter in a few days. Was thinking about brewing as normal, then racking to secondary on top of some oak chips from real bourbon barrels which have been soaked in bourbon for a week or so.

I bet the oak and bourbon place nice together in that beer?
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Old 11-14-2013, 01:46 AM   #6
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That's sounds cool, where did you get chips made from real bourbon barrels. I have wondered how long I'd need to soak new oak chips in bourbon to remove some of the woody flavor so that when I finally put them in secondary they don't impart too much oak, I'm looking for more vanilla etc.
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Old 11-14-2013, 01:53 AM   #7
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Quote:
Originally Posted by estricklin View Post
I was asking because I am planning a Bourbon Vanilla Porter in a few days. Was thinking about brewing as normal, then racking to secondary on top of some oak chips from real bourbon barrels which have been soaked in bourbon for a week or so.

I bet the oak and bourbon place nice together in that beer?
The oak and bourbon are fantastic together...I will make one suggestion though, if you can let the oak chips soak longer before adding them to the secondary I would do that. I let them soak for 3 weeks before adding them to the secondary
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Old 11-14-2013, 01:57 AM   #8
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Quote:
Originally Posted by Run_RMC View Post
That's sounds cool, where did you get chips made from real bourbon barrels. I have wondered how long I'd need to soak new oak chips in bourbon to remove some of the woody flavor so that when I finally put them in secondary they don't impart too much oak, I'm looking for more vanilla etc.
I don't think that they were actually from real barrels, but they were a medium toast. If you don't want too much woody flavor I would probably soak them for a week before adding them and then leave them for 4-6 months. maybe even less...I let mine go for 9 and it's not overly woody, but the bourbon does come through fairly strong
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Old 11-14-2013, 02:06 AM   #9
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Yeah the toast is odd because bourbon barrels have that real strong char but most barrels and chips are more in the wine style with a light toast. I think I read somewhere about people charging chips with a small torch and then soaking a neutral sprinting in them. I'm going to brew and big bourbon beer around new years and hopefully enjoy it next thanksgiving
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Old 11-14-2013, 12:37 PM   #10
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I soaked 2oz American white oak in about 2.5ozs Jim Beam regular bourbon in an airtight container during primary. Secondaried on a traditional stout for 7 days. Great oak & bourbon flavor. Good definition to the oak with the liquor. hope it mellows by Christmas.
I'm fermenting a robust porter now that I'm going to add vanilla to. 2 South African vanilla beans scraped & chopped in about 1.5ozs vodka. Looks like tea already. Think I'll just strain the vanilla into it before racking to the bottling bucket. The vodka should have plenty of vanilla flavoring by then.


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