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Old 03-05-2013, 11:22 AM   #191
Shawnylocks
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Sep 2011
Hudson, NH
Posts: 126
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when i made this i did use a secondary. i have 6.5 gallon bucket and a 6 gallon carboy that i used for the secondary. as far as the beans goes. i used 1/2 cup jim beam with 3 vanilla beans opened up and scraped. every day i would shake up the bourbon extract to help agitate it. i let the extract sit for 2 weeks while the primary fermentation was going and once it was done i racked into the secondary and poured just the liquid from the extract i made in. i let it sit for about 4-5 weeks in the secondary and we just bottled it on 3/3. the first samplings tasted amazing. good bourbon smell with an up front bourbon taste finishing off smooth and vanillaish.

 
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Old 03-19-2013, 06:58 PM   #192
thatshowyougetants
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Dec 2012
Posts: 85
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I bought the ingredients for this, and put them in Hopville. It's predicting an OG of only 1.05, 30.3 IBU, and ABV of 4.8%.

The OP had 1.054 OG, 19 IBU... I wonder what could be different.

I used 7 lb Dark LME (no DME) but otherwise my recipe I put into Hopville matches the OP's recipe.

The OG is lower than I had hoped... 4.8% ABV sounds lower than I like.

Edit: I think I'm going to add 1 lb of Dark DME to bring it up to 1.058 OG / 5.6% abv.

 
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Old 03-26-2013, 03:04 AM   #193
johnsnownw
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Jan 2012
Minneapolis, Minnesota
Posts: 451
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Just thought I'd come here to thank the OP. I brewed a modified version of this recipe and entered into a local homebrew competition. I ended up winning 2nd place. So, while I didn't brew this exact recipe, it was certainly my inspiration. So, I'd like to show my appreciation.

Thank you, sir!
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Old 04-02-2013, 06:18 AM   #194
helimech
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Sep 2012
Posts: 2

i made this stout and man is it good. i tried one after only 12 days and im hooked. i cant wait for more aging time! i used 7 lbs of malt and not 6. the local shop sells it in 7 lb batches for some reason.

 
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Old 06-19-2013, 02:11 AM   #195
ponytailbob
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Jun 2013
Posts: 5


So I have read all of the accolades about this recipe and am trying it out tonite.
Looking forward to seeing how it turns out!
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Old 06-19-2013, 02:21 AM   #196
histo320
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Nov 2008
Manteno, IL
Posts: 1,126
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Quote:
Originally Posted by johnsnownw View Post
Just thought I'd come here to thank the OP. I brewed a modified version of this recipe and entered into a local homebrew competition. I ended up winning 2nd place. So, while I didn't brew this exact recipe, it was certainly my inspiration. So, I'd like to show my appreciation.

Thank you, sir!
Thank you for the compliment. This was the first beer I entered in a homebrew competition and I received an Honorable Mention as it didn't meet style guidelines due to poor head retention.

Most of you who have remade this recipe would probably not believe me that this was only my 4th beer I made. Beginners luck I guess.

I can't wait to remake it this winter after my football season is completed and after my conversion to All Grain!
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Old 07-14-2013, 10:01 PM   #197
herc1354
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Dec 2012
Posts: 335
Liked 31 Times on 28 Posts


A friend and I brewed this beer this winter, as most others who have brewed this beer have said, the taste was amazing, everyone who has had a pint has loved it. My modifications were....steeped smoked grains in the water prior to adding the extract, also while the beer was fermenting we soaked about two cups of oak chips in bourbon along with four vanilla beans, split and scraped of course. This turned out to be a very smooth beer, combined with the oak and smoked grains I was reminded of the finer bourbon barrel stouts, needs more vanilla though. I will brew this again but as an all grain adventure sticking with the smoked grains but will use more vanilla beans in the secondary.

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Old 07-16-2013, 03:07 AM   #198
ponytailbob
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Jun 2013
Posts: 5


How long did you let it sit in the seconday, and then in bottles?
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Old 07-22-2013, 01:02 AM   #199
SheriffWhiteChocolate
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Jul 2013
Posts: 22
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Quote:
Originally Posted by histo320
6 lb. Dark Liquid Malt Extract
1 lb. Dark Dry Malt Extract
.75 lb. Black Patent Malt
.25 lb. Roasted Barley
1 oz Cluster (7.00%) at 60 minutes
1 oz East Kent Goldings (4.00) at 20 minutes
1 tsp Irish moss at 15 minutes
2.5 Tablespoons of Vanilla Extract (add to secondary)
1 White Labs Irish Ale Yeast

Steeped grains at 150F for 35 minutes in oven

Boil for 70 minutes

After 14 days move to secondary and rack on top of 2.5 tbsp of vanilla.
(I know I should have soaked beans in bourbon, but thought i would try this, so far so good)

Primed with 3/4 cup of Corn Sugar.

Enjoy!
So I'm definitely gonna try this in a couple weeks. Did anyone use all DME or not? How was the chocolate taste on this? I plan on doing one week in primary then rack over to secondary and soaking 4 beans in jack or Jim. After a week of two in secondary I was gonna bottle. I read all the posts but can anyone confirm any modifications to this original recipe that improved the vanilla or chocolate flavor?

 
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Old 07-22-2013, 02:50 AM   #200
johnsnownw
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Jan 2012
Minneapolis, Minnesota
Posts: 451
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Quote:
Originally Posted by SheriffWhiteChocolate View Post
So I'm definitely gonna try this in a couple weeks. Did anyone use all DME or not? How was the chocolate taste on this? I plan on doing one week in primary then rack over to secondary and soaking 4 beans in jack or Jim. After a week of two in secondary I was gonna bottle. I read all the posts but can anyone confirm any modifications to this original recipe that improved the vanilla or chocolate flavor?
My changes were as such:

1lbs Extra Dark DME
.5lbs Black Patent
.5lbs Chocolate Malt
1lb flaked oats
4 Tbs Vanilla Extract

Had a lot of chocolate and vanilla notes. I'm not sure the flaked oats added much, I was doing it for mouth feel, but I have no comparison.
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