slim chillingsworth

Recipes 

is my imagination getting the best of me?

Jack Daniels Used Whiskey Barrel Wood Chips

smoke the malt with some chips, then add some unsmoked chips to secondary?


dig around that site for a while and see how wild your brew list gets.

__________________
"I don't understand why everybody is focusing only on details. It is impossible to produce a good beer with details."
Jean-Marie Rock, head brewer at Orval

SERIOUS BUSINESS BREWERY
---serious -mod edit- business---

my commercial beer notes • garret oliver on beer and food • josh oakes on beer and food

Oldsock

Recipes 

When a beer is bourbon barrel aged it would only touch the charred inner surface. Those chips would have some of that, but it would also be partly raw wood where the wood was split, and partly the outside of the barrel.

I’ve had good luck soaked heavy toast American oak cubes in bourbon for a couple months, then adding the cubes along with a few shots of fresh bourbon to the beer in secondary.

Smoking some malt with it on the other hand sounds like a great idea.

__________________
Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).

slim chillingsworth

Recipes 

what about toasting the chips before adding? better left to the professionals?

__________________
"I don't understand why everybody is focusing only on details. It is impossible to produce a good beer with details."
Jean-Marie Rock, head brewer at Orval

SERIOUS BUSINESS BREWERY
---serious -mod edit- business---

my commercial beer notes • garret oliver on beer and food • josh oakes on beer and food

Oldsock

Recipes 

You could certainly give it a shot, I toasted some oak cubes with a blowtorch at one point. Bourbon barrels are really charred, take a look at the picture I took of the inside of a bourbon barrel right before we filled it with wee heavy: The Mad Fermentationist: Bourbon Barrel Wee Heavy

__________________
Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).