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Old 08-12-2008, 04:47 PM   #21
Bopper
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Feb 2006
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I'm planning on making the Northern Brewer Bourbon Barrel Porter. Reciple below. 16 oz of Makers Mark in a 5 gal batch seems like A LOT to me, however, I've never used bourbon in a beer. Opinions on this?

Specialty Grains
1.0 lbs. Simpson's Chocolate
0.5 lbs. Simpson's Dark Crystal
0.5 lbs. Simpson's Black Malt

Fermentables
2 lbs. Wheat DME (boil for 60 min.)
6.3 lbs. Dark Malt Syrup (boil for 15 min.)

Boil Additions
1 oz. Chinook (60 min)
0.5 oz. Argentina Cascade (15 min)
0.5 oz. Argentina Cascade (5 min)

Special Ingredients
2 oz. US Medium Plus Oak Cubes (Add to secondary)
16 oz. Makers Mark bourbon (Add to secondary)

If you choose liquid yeast
Wyeast #1728 Scottish Ale Yeast. Optimum temperature: 55-70 F.

 
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Old 08-15-2008, 05:44 PM   #22
elkdog
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May 2007
Chapel Hill, North Carolina
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I'm doing my own bourbon beer right now, and am going with 16 oz. in a 5 gallon batch, but I love bourbon.
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Old 08-19-2008, 01:55 AM   #23
beergorila
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Jan 2008
Falls Church, VA
Posts: 59

I brewed the Northern Brewer BBP extract kit a few months ago ... I actually used 20oz Maker's Mark in the 5g batch -- which was added to the SECONDARY with the oak chips. It came out REALLY well. I've had many folks comment on the complexity of the flavor ... most of whom are not even big beer drinkers.

It's a brew that's getting better & better with age, and I need to start rationing the bottles from myself. Believe it or not, it's actually not at all overpowering. Kind of chocolatey... I'm probably not the best at describing tastes, other than "damn, that's good!"

I just don't understand how some folks are saying only 2-4 oz in a 5g batch. That seems it would be fairly faint (IMO)
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Old 08-19-2008, 01:31 PM   #24
Bopper
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Feb 2006
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Thanks for the help. I'm going to stick with the recipe and go with 16oz's. How long have you aged? I'm thinking 3 weeks primary 3 weeks secondary, 3 months bottles (I was considering kegging this but I think this is going to be more of a "once in a while" beer. Can't wait to try this

 
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Old 08-19-2008, 02:17 PM   #25
elkdog
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May 2007
Chapel Hill, North Carolina
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Quote:
Originally Posted by Bopper359 View Post
Thanks for the help. I'm going to stick with the recipe and go with 16oz's. How long have you aged? I'm thinking 3 weeks primary 3 weeks secondary, 3 months bottles (I was considering kegging this but I think this is going to be more of a "once in a while" beer. Can't wait to try this
I didn't let it spend that long in primary- it won't hurt you, but I figured that 3 weeks in secondary and then a few months in bottles will get it conditioned and I have an open primary to fill with more immediately-drinkable beer. I got the O2 barrier caps from Austin Homebrew Supply for mine, just so I can age it longer without worrying as much about oxidation.
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