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

Off topic, but what was in it last? Does the previous beer flavor the oak as well?

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!

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