Well My father has been into home distilling (alternative fuel sources
) for a while now. Itís funny how all his fuel
sets in oak for a few years and then comes out tasting like Knob Creek.
I didnít know I could run my car on that stuff.
I have been playing with the idea of an American bourbon inspired ale, and I think it is time to bring this to fruition. What I am after is a beer that is in the spirit of bourbon, but not a literal translation. I donít think I want any corn in my mash, nor a sour mash. I also do not want to use 6-row, except for maybe a pound of it for symbolic purposes.
I was thinking of something similar to Scotch ale, just lighter in color and body. Maybe 2-row, with .25# C120L for a touch of caramel and color, some carapils for body and possibly a sprinkling of chocolate malt. What about a bready/malty component? Maybe some biscuit or victoryÖ I donít know about this? I thought about mashing a little high, but I donít really know what temp, 158F?
For the hops I thought I would use something very neutral for bettering like magnum, and something earthy and spicy. On hand I have Magnum, Saaz, and Tradition. I donít have any American hops that fit that profile, but I am open to suggestions.
I thought about using distillers yeast, but I want to keep my flavors in prospective. I was thinking something estery like an English strain, or smoky and subtle like a Scotchish ale strain.
Finally I wanted to age this beer out on some oak and dry hop just before bottling with the spicy earthy hop from the recipe. I know spirits arenít hopped, but this is a beer after all.