So I started with the chimay grande reserve recipe (9%) from Beer Captured. After secondary I dropped into a freshly emptied whiskey barrel for additional flavor and aging. I love strong bourbon beers. However upon tasting the uncarbonated result I realized I under estimated the amount of whiskey that would be pulled from the walls after only two months of aging. I basically have watered down whiskey. It's really good whisky but the beer is invisible. I don't think aging will do it any good as the beer already aged for a few months prior to putting in the barrel and the whiskey probably isn't going anywhere. *
The game plan now is to figure out how to "cut it" with another batch of beer, preferably something with a sturdier flavor profile that can match up with the whiskey. Something dark, thick, and on the sweeter side to balance out the flavors.*
Looking for ideas or recipes.