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Old 08-15-2011, 12:48 PM   #1
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Default rye burbon for oaking?

The RIS I brewed calls for soaking oak chips in burbon for a week or two then adding it to the secondary for another 2weeks to a month. They recommend makers mark but i added about 8oz of rye to my mash (yeah not alot but just maybe enough to taste) and i was wondering if anyone has ever used rye burbon in their ris. I would think it would tie in nicely with the rye that is already in the beer. Any thoughts?

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Old 08-15-2011, 03:38 PM   #2
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It really depends on what rye whiskey you choose. Some ryes are much closer in flavor to bourbon than others. That said, I love using rye whiskey to oak my big beers (it works especially well in English barleywine IMO). The spiciness adds an extra level of complexity that I really enjoy. Get a bottle of Rittenhouse for something less expensive, or get Michter's if you want to go for the gusto.


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