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Old 11-14-2013, 01:20 PM   #11
Gunfighter04
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This is one of my favorite beers, and probably my best recipes. the bourbon is upfront on the young beers, but mellow nicely over time. The oak seems to stay pretty steady throughout the age of the beer. If you like more oak, then toast. The first time I brewed this, I tried it after conditioning was done in 3 weeks. My first thought was that the bourbon was just too strong, so I put it away. Chilled a couple more at the 3 month time and though hmmm, this isn't bad. at the 6 month time I was in love.

This beer is one that will test your patience.
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Old 11-14-2013, 01:50 PM   #12
Rich_F
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Quote:
Originally Posted by unionrdr View Post
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.
The stout with bourbon sounds great...I'm going to let these bottle condition until january thought. By then I think they will have mellowed out perfectly. But as I was aging this in the secondary I would test it every month and a half or so...It's interesting to taste the "evolution" of the beer as the flavor gets more character from the oak and bourbon
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Old 11-14-2013, 07:01 PM   #13
estricklin
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I'm thinking these will lend a milder flavor, I only plan to leave this sitting around until a few days before Christmas.

http://www.amazon.com/Jack-Daniels-T...n+barrel+chips
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Old 11-14-2013, 08:18 PM   #14
unionrdr
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I saw those chips at home depot & Lowe's. The cool thing about bourbon barrel stouts & porters is that they were known in colonial times through Prohibition as Whiskely.
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Old 11-14-2013, 11:05 PM   #15
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I've used the JD chips with great success. What I actually do is dry "roast" on the stove in a skillet to increase the char level as most of the pieces are not charred. After doing this I think soak in bourbon for up to 3 months, drain off the bourbon, let the chips dry, and then I will use them. I really love the results I get with this technique and chips. That, and one of those bags lasts forever!!!
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Old 11-15-2013, 04:52 AM   #16
Rich_F
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Originally Posted by cyberbackpacker View Post
I've used the JD chips with great success. What I actually do is dry "roast" on the stove in a skillet to increase the char level as most of the pieces are not charred. After doing this I think soak in bourbon for up to 3 months, drain off the bourbon, let the chips dry, and then I will use them. I really love the results I get with this technique and chips. That, and one of those bags lasts forever!!!
That sounds like a good idea! I'm going to try and replicate this brew again and I might try this technique
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Old 11-15-2013, 02:57 PM   #17
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The longer you soak the chips,the more resins (IE flavor) you soak out of them. that's why I use the liquid & chips.
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Old 11-16-2013, 04:34 AM   #18
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The longer you soak the chips,the more resins (IE flavor) you soak out of them. that's why I use the liquid & chips.
After I let mine sit for a bit I put the whole mixture in. It was probably around 4 oz of bourbon. Great for the aroma
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Old 11-18-2013, 02:17 PM   #19
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I weighed out 2ozs of white oak chips to a couple ounces of Bourbon in an airtight container. I lept it in the fridge during primary,then socked it into secondary 1 week.
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