founders cbs clone (or anything remotely close?)

Never made, but found this over at HBT (link):

THIS has the base Breakfast Stout version one member here (OldSock) tried.

THIS has the infusion he used for the Canadian version (note that this is for 1 gallon):

His tasting notes are here, including a note for the future: "Next time I'll age the beer on the cubes longer and add more than 2 oz of syrup per gallon, starting at a lower gravity to compensate."​

 

I need to make more of that bourbn infused maple syrup, that shit was better than the beer!

 

Hah!

For those, you basically just soaked oak cubes in bourbon then took said cubes and added them to maple syrup? How long do you think the cubes need to sit in the bourbon and syrup respectively?

 

only this and its the KBS clone
http://beersmithrecipes.com/viewrecipe/126746/kbs-clone-bb-blend

 

1 liter of bourbon?

 

Quite a bit of bourbon... I'd dose a known amount in a glass with what you think you want to add and see what you think. From experience, it doesn't quite translate to barrel aging... at all.

 

Skip the bourbon, get some nice oak cubes instead (soaked in bourbon to sanitize). Adding that much bourbon is going to thin out the beer and turn it into a booze bomb, plus adding a bunch of booze to a beer doesn't translate to barrel aging at all. Good rule of thumb is to avoid adding lots of extra liquid to your beer post fermentation as it will have large effects on body, head retention, mouthfeel, etc.

 

A pint of 80 proof bourbon added to 5 gallons of 5% ABV beer would end up at almost 5.9% ABV.

 

As long as possible in both cases. I always have some cubes soaking in various liquors so I can just add them whenever I have a beer tht needs a soft oak character. It was probably a month or two in the syrup, after a year or two in the bourbon. You can also just add some bourbn to your maple syrup if you don't want to wait.

 

I see what you mean. A whole flipping blog, with recipe, process, pictures, tasting notes, and post-game analysis. As well as a link to a more basic BYO clone recipe. Nothing too solid to run with.

 

Your ethic was established early and you have shown your willingness to push the edges despite inexperience.
Admirable.
The only thing I would ask at this point is that you cease calling these things '-ish clones'. They are not clones at all when you derive them in this way. They may be attempts at similar flavor profiles, but these are all yours for good or ill.
Carry on.

 

the other comments might have been harassing. this is not meant to be. what you are making are not clones. that's all I'm saying.
not intending to pick a fight. you've actually become quite a curiosity to me. can't wait to see what's next.

 

Thats quite a bit of bourbon per beer. Seriously, take a beer you like, say a stout or something and dose it with a known amount.

Take a glass, pour .3 ounces of bourbon in there, and dump an FBS on top of it. It's not overly impressive.

Double that, and dump in the same amount of maple syrup with the bourbon, and some FBS and see how bleh it taste. Doesn't really translate like ya think. They aren't barrel aging with bourbon IN the barrels. It's in the wood, and the wood has the flavor of bourbon, AND wood. More wood than bourbon. You want enough to smell it, and maybe get the finish in the beer, but maintain the body. Adding liquor to beer sucks.

 

Oh fun! This is where he tells us that we're all just jealous because he's going to brew awesomeness.
<gets popcorn>