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So if they are the same recipe.... Is it the aging in bourbon barrels for 45 days that increases the ABV by 2-4%?

If you have a distributor down there "old Brown Dog" from Smuttynose is a great beer. I've converted a couple non craft drinkers with this beer. Beyond that the tumbler is a great suggestion

I e-mailed them to see if I could get any more info. I'll let you know if they share anything.

In a side by side taste of the bourbon and ale and barrel aged. The barrel aged has more dark caramel, is darker, and is significanty higher in gravity, which sets the stage with the oak to bring out the coconut flavor. They are different beers. It reminds me of a scotch ale.

I agree that those are the two primary flavors that come through for me. I think it's a darker caramel based on flavors I'm getting. Either a touch of roasted barley and/or darker caramel. I'll drink another this weekend and ponder some more :mug:

It's interesting what two guys across the internet can come up with lol.. there isn't a lot in the way of caramel so the mash needs to be on the sweeter side as well as the time for bottle conditioning in order for it to balance out... but patience is rewarded. It also limits the window a bit...

% LB OZ Malt or Fermentable 67% 6 12 American Two-row Pale 15% 1 8 Rye Malt 6% 0 9 Munich Malt - 10L 5% 0 8 Carared 4% 0 6 White Wheat Malt 2% 0 4 Rice Hulls 1% 0 2 Roasted Barley boil 60 mins 0.3 Chinook pellet 11.8 boil 50 mins 0.3...

Maybe soak a 1/2 ounce of heavy char in bourbon for two weeks and then add the oak to the secondary for 45 days checking in on the beer? You can add some of the bourbon later if needed.

They say 7-9% on the website so I tried to hit it in the middle.

Here is my first stab at it based on using MO recently and Victory in an ESB and some similar flavors. I would guess there is some of both in here and plenty of caramel. 5 gal batch 90 min boil, mash around 152 OG 1.048, FG 1.023, SRM 19, 8.1% ABV, IBU's 45.2 Grain 84% 12.5# Marris Otter 5%...

I have 4 bottles sitting in my fridge. I went down to KY for a wedding this past week and tried it as recommended by folks here on HBT. Excellent! I will try and make up a clone and maybe people can jump in and add to it.

I've used 05 for quite a number of beers. It's a great yeast that seems to impart a clean but round flavor around 70% for fermentation. I tend to mash around 154 because it attenuates so well when mashing at lower temps. I do find I need to secondary, then standard 1 month condition, and then...

Sweet, thanks for the info. Looks like we'll have some good spots to check out. I'll make sure and grab that BBC and bring some back. We're driving both ways from MA so I should have some decent room for beer. Ok I note these... The Beer Trappe, Marika's, and lookout for BBC stuff, liquor...

They are definately addicting and have a psychoactive effect. I always crave another IPA after I've had a big hop monster the day before. Curiosity about all styles end up tempering things for me and I end up exploring different takes on any given style. Curiosity always wins. But I...

Heading down to KY with friends for a bachelor party and wedding. Was wondering if there are any good brewery's or brew pubs near louisville and over toward the virginia border from there? Also if there is something i should keep an eye out for in stores that I could only get down that way...

Valley Malt does a great job. They are about 10 minutes from here. They do in fact grow everything locally and organically. No spraying petrochemicals which build up in the soil and end up in your beer causing neurological issues and who knows what. Also your not using the additional fuel...

The only time I run into efficiency problems is with roasted barley. happened with an american style porter where I had around 1-2% and lost efficiency. Happened in the Founder's stout clone I did. Never happens with any of the other 18 or so beers I've brewed. I know Roasted Barley can really...

I put together a stout recipe with 5% Roasted barley and have found that my efficiency goes down every time I use roasted Barley. Wondering if I Mash for 60 minutes with all other grains and then add the Roasted Barley and mash for an additional 30 minutes would I make my OG without running...

I like the columbus-60, centennial-mid(30,15), cascade(30,15) combo with a big cascade/centennial dry hop. That makes for a monster IPA. Just did a ryePA with a Simcoe Chinook combo which would definately come under dank ;)

I'm aware of the longer boil more water part. My home brew books don't specify however the reasoning for a 90 minute boil vs. 60 minute boil when the hops are added in both at 60 minutes. Why boil the wort for an additional 30 minutes when there are no hops involved?