rye burbon for oaking?

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jfrank85

jfrank85

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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?
 
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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