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Old 01-28-2010, 02:14 AM   #1
Hugh_Jass
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Default So I've got this soon-to-be-emptied oak bourbon barrel

and I think something smokey should go in it next. Whatcha think?

I'd like to brew a big Rauchbier that will go well with the oak and bourbon flavors. I'm thinking something with some Munich and chocolate malts but has a metric crap-ton of smoke to balance the bourbon. Maybe some Northern Brewer hops, too.

75% Smoked malt
20% Munich
5% Chocolate

Magnium to bitter and Northern Brewer as flavor and aroma

Too much smoke? Recipe input would be appreciated.

Thanks



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Old 01-28-2010, 02:41 AM   #2
wood173
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Off topic, but what was in it last? Does the previous beer flavor the oak as well?



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Old 01-28-2010, 03:04 AM   #3
babalu87
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I'd skip any hops after the bittering addition.

Too much smoke.........unpossible.
I've used 85+% and it was GREAT

I like you're thinking otherwise.
A Smoked Porter after that Mmmmmmmmmmmmmmm Smokey!

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Old 01-28-2010, 12:31 PM   #4
Hugh_Jass
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There's an RIS in there now. Here's the recipe. It's getting racked this weekend and will be replaced with bourbon. The bourbon will be in there at least a month before the smoked beer is ready to be racked into the barrel.


Up the recipe to 85% smoke, 10% munich and 5% chocolate? I think you're right. The bourbon would overpower the smoke-ee-ness. Gonna brew this up in the next couple of weeks. Any other changes?

Thanks

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