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Old 01-12-2008, 02:18 AM   #1
clindt
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Apr 2006
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What do you all think of this recipe?

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.57 gal
Estimated OG: 1.056 SG
Estimated Color: 28.4 SRM
Estimated IBU: 26.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type
10.00 lb Pale Malt, Maris Otter (3.0 SRM)
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM)
0.63 lb Chocolate Malt (350.0 SRM)
0.25 lb Special B Malt (180.0 SRM)
0.12 lb Carafa II (400.0 SRM)
0.70 oz Target [10.00 %] (60 min)
0.50 oz First Gold [6.90 %] (10 min)
0.25 tsp Irish Moss (Boil 10.0 min)
4.00 oz Burbon Barrel Oak Chips (Jack Daniels Whiskey Barrel Chips)
1 Pkgs SafAle English Ale (DCL Yeast #S-04)


Do you think I need you add any bourbon to this recipe? If so, how much?

I have also heard of people adding the oak chips at the end of the boil to sterilize and tossing them into the primary. Opinions please.

 
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Old 01-12-2008, 06:07 AM   #2
clindt
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Apr 2006
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16 views and no replies? Has anyone brewed a Bourbon Barrel Porter?

 
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Old 01-12-2008, 06:49 AM   #3
Dark_Ale
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Jan 2005
Liberty, Texas
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No I havent, but I have tasted some good ones, I believe they add to secondary, but I dont think it takes much...I love bourbon flavored beers, I plan to make one soon. Good Luck.

 
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Old 01-12-2008, 05:03 PM   #5
Hopleaf
 
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Apr 2007
Little Elm, TX
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I used medium toast chips and added bourbon - all to the secondary.
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Old 01-13-2008, 04:54 PM   #6
clindt
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Apr 2006
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Thanks for the advice. I put the chips in the secondary and splashed them with bourbon so they were just damp. They will sit that way until I secondary the beer in 7 days.


 
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Old 01-14-2008, 03:30 PM   #7
g_rath
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Sep 2007
Maine, Portland and Beyond.
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Quote:
Originally Posted by Hopleaf
I used medium toast chips and added bourbon - all too the secondary.
But how much of each?
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Planed: more cider.
Primary: empty
Secondary:Dry hopped amber ale, Does Equis clone.
Keged:Pumpkin spice, wizen.
Bottled: Hard cider, Oaked bourbon vanilla cider, Vanilla Porter.

 
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Old 01-14-2008, 08:22 PM   #8
lostnfoam
 
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Nov 2006
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all depends on the individual. there is no real measure as what is good or bad just remeber that you want it to show in the beer not over power it. last time i used some in a pumkin beer i used about 2 oz. you have differnt kinds too, theres different toast, types of wood and there there are also flakes that some say work quicker. well good luck
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Primary:

Secondary:

Bottled: English pale ale (first AG), cream ale, phat trye, oatmeal stout, imperial pumkin, imperial Ipa, kreik, calowiezen, winter warmer, st john IPA, pumkin ale, pumkin porter, imperial stout, belgain pale ale

Next to brew: coffee brown ale, witenger, belgain pale ale

 
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Old 01-15-2008, 03:53 AM   #9
cj8scrambler
 
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Dec 2006
Oak Park, IL
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I made one last August with a similar grain bill. I didn't oak it at all, but I did add 400ml of Makers Mark to the secondary. I was going for a strong (most would say overpowering) whiskey flavor and that's what I got. It has mellowed well since then, but it's still not subtle.

 
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Old 01-15-2008, 05:01 AM   #10
clindt
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Apr 2006
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Any advice on how long to leave it on the oak?


 
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