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
Magnium to bitter and Northern Brewer as flavor and aroma
Too much smoke? Recipe input would be appreciated.