re: Homebrewing: In-Process Thread

so I've been thinking about my praline porter and what might have caused the booziness of it. I discussed with B a little, and I think it is a combination of a high percentage of brown sugar and Steens in the boil (both 8.7%, 1 pound of each)and the rum soaked oak cubes. I can't remember when I brewed it, but it's been about a year, and the boozy taste is still strong.

I think with the next batch I will cut back to 1/2 pounds of brown sugar and Steens, or stay with a pound of one and cut out the other. I also intend to add them at the end of the boil rather than the beginning, not that it will affect the booziness but I think it may contribute better flavor that way.

I will also go with oak chips next time rather than the rum cubes. I want the oak/vanilla flavors in the beer, but could do without the rum aromas. I think it would be better with bourbon anyways. I might add a little bourbon to the last gallon or so at bottling.

anyways, thoughts?