Comments on: Dr. Jekyll and Mr. Hyde http://outofkey.com/beer/brewing/batches/dr-jekyll-and-mr-hyde/ Thu, 02 Feb 2012 19:22:30 +0000 hourly 1 http://wordpress.org/?v=3.1 By: Out Of Key Brewing » Blog Archive » Mr. Hyde 2010 http://outofkey.com/beer/brewing/batches/dr-jekyll-and-mr-hyde/comment-page-1/#comment-9422 Out Of Key Brewing » Blog Archive » Mr. Hyde 2010 Tue, 04 Jan 2011 14:53:39 +0000 http://outofkey.com/?p=310#comment-9422 [...] made a few tweaks on last years version of the recipe for Mr.  Hyde, adding Flaked Barley and boosting the amount of Flaked Oats.  In [...] [...] made a few tweaks on last years version of the recipe for Mr.  Hyde, adding Flaked Barley and boosting the amount of Flaked Oats.  In [...]

]]> By: Out Of Key Brewing » Blog Archive » Bourbon Barrel Porter Pecan Walnut Pie http://outofkey.com/beer/brewing/batches/dr-jekyll-and-mr-hyde/comment-page-1/#comment-8785 Out Of Key Brewing » Blog Archive » Bourbon Barrel Porter Pecan Walnut Pie Fri, 26 Nov 2010 18:49:59 +0000 http://outofkey.com/?p=310#comment-8785 [...] * 1/3 Cup Barrel Aged Bourbon Porter * single crust pie * 1/2 Cup chopped pecans * 1/2 Cup walnuts * 1 tsp. Cinnamon * 1/4-1/2 tsp. Ground Nutmeg. * 4 eggs * 1/2 Cup corn syrup, light or dark * 1  tlb. (good squeeze) honey * 1/3 Cup white sugar * 1/3 Cup brown sugar * 8 tlb. melted butter * 1 tlb. Vanilla Extract * 1 tlb. flour * 8 oz Chopped 50% Cacao baking chocolate (I use this same chocolate in Mr Hyde) [...] [...] * 1/3 Cup Barrel Aged Bourbon Porter * single crust pie * 1/2 Cup chopped pecans * 1/2 Cup walnuts * 1 tsp. Cinnamon * 1/4-1/2 tsp. Ground Nutmeg. * 4 eggs * 1/2 Cup corn syrup, light or dark * 1  tlb. (good squeeze) honey * 1/3 Cup white sugar * 1/3 Cup brown sugar * 8 tlb. melted butter * 1 tlb. Vanilla Extract * 1 tlb. flour * 8 oz Chopped 50% Cacao baking chocolate (I use this same chocolate in Mr Hyde) [...]

]]> By: Out Of Key Brewing » Blog Archive » First Thursday February Edition http://outofkey.com/beer/brewing/batches/dr-jekyll-and-mr-hyde/comment-page-1/#comment-5316 Out Of Key Brewing » Blog Archive » First Thursday February Edition Fri, 05 Feb 2010 16:05:15 +0000 http://outofkey.com/?p=310#comment-5316 [...] meeting for February.  I brought my doppelbock, Low Brass, Lost in the Woods Tripel, and the Dr. Jekyll Mild.  After my last tasting with The Mosher, my confidence was shaken, however I brought the [...] [...] meeting for February.  I brought my doppelbock, Low Brass, Lost in the Woods Tripel, and the Dr. Jekyll Mild.  After my last tasting with The Mosher, my confidence was shaken, however I brought the [...]

]]> By: Brian http://outofkey.com/beer/brewing/batches/dr-jekyll-and-mr-hyde/comment-page-1/#comment-5284 Brian Wed, 03 Feb 2010 20:45:44 +0000 http://outofkey.com/?p=310#comment-5284 Shhhh. Its a secret. Nothing to see here. Shhhh. Its a secret.

Nothing to see here.

]]> By: Nate http://outofkey.com/beer/brewing/batches/dr-jekyll-and-mr-hyde/comment-page-1/#comment-5283 Nate Wed, 03 Feb 2010 20:42:14 +0000 http://outofkey.com/?p=310#comment-5283 Ah! The seccrt to bourbon flavor is as simple as adding bourbon... Ah! The seccrt to bourbon flavor is as simple as adding bourbon…

]]> By: Brian http://outofkey.com/beer/brewing/batches/dr-jekyll-and-mr-hyde/comment-page-1/#comment-5277 Brian Wed, 03 Feb 2010 14:41:29 +0000 http://outofkey.com/?p=310#comment-5277 Probably from the 8 oz of makers that I added at kegging time. I neglected to mention that so it probably wouldn't be obvious. I dosed it at about half the rate that I normally would the Bourbon Vanilla Porter. It is really subtle. This is really my take on Founders Kentucky Breakfast Stout. Trying to get some of that oak aged character without the extended aging period. Probably from the 8 oz of makers that I added at kegging time. I neglected to mention that so it probably wouldn’t be obvious. I dosed it at about half the rate that I normally would the Bourbon Vanilla Porter. It is really subtle. This is really my take on Founders Kentucky Breakfast Stout. Trying to get some of that oak aged character without the extended aging period.

]]> By: Nate http://outofkey.com/beer/brewing/batches/dr-jekyll-and-mr-hyde/comment-page-1/#comment-5276 Nate Wed, 03 Feb 2010 14:31:07 +0000 http://outofkey.com/?p=310#comment-5276 Man those both sound nice! Can't wait to gove them a try. Where do you think the bourbon character is coming from? Obviously the vanilla, but do you think it is just a combination of that and the residual sugars? Man those both sound nice! Can’t wait to gove them a try. Where do you think the bourbon character is coming from? Obviously the vanilla, but do you think it is just a combination of that and the residual sugars?

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