Bourbon Flavor without Distilling? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Beer Discussion > Bourbon Flavor without Distilling?

Reply
 
Thread Tools
Old 09-30-2012, 07:47 PM   #1
bellmtbbq
Recipes 
 
Aug 2012
Pennington, NJ
Posts: 564
Liked 31 Times on 28 Posts



Hey y'all,

I'd love to try an experiment to make a drink (I guess an unhopped barleywine) that had a bourbon (corn + little 6 row) flavor without distilling. Basically a drink around 10-15% ABV that didn't have a "hot" alcohol flavor, much smoother.

I was thinking, since you're not distilling and removing some of that strong malt flavor, to use a bit of sugar to mild the flavor out, maybe like 50% sugar, 33% cracked corn, and the remainder 6 row barely. Age it for a few months or a year on a lot of oak.

Anyone have any ideas on it? A bit strange but I'd love to get a bourbon type drink without breakin' the law.

 
Reply With Quote
Old 09-30-2012, 07:50 PM   #2
Cellarbrau
Recipes 
 
Jun 2009
Richmond
Posts: 205
Liked 6 Times on 6 Posts


Buy bourbon?

 
Reply With Quote
Old 09-30-2012, 07:52 PM   #3
bellmtbbq
Recipes 
 
Aug 2012
Pennington, NJ
Posts: 564
Liked 31 Times on 28 Posts


Nah it's the same as brewing your own beer. The enjoyement

 
Reply With Quote
Old 09-30-2012, 07:54 PM   #4
Johnnyhitch1
 
Johnnyhitch1's Avatar
Recipes 
 
Dec 2011
SiX-ThReE-OnE, NY
Posts: 2,126
Liked 245 Times on 205 Posts


50% simple sugars?
theres a very fine line between brewing and distilling IMO
brew a nice big BW and oak with bourbon soaked chips in secondary for a couple months if your going for a "Bourbon" flavor

What your describing...at least what it looks like...is a "barleywine" spiced bourbon. and like i mentioned distilling is illegal and NOT mentioned on this forum. Stick to brewing big beers with barley malt and not fermenting out liquors...
__________________
^~~ "Like" it, Ill Give you beer ~~^
(({Brewing for the Movement Within}))

Primary:DUST
Kegged:AIR
BOTTLES:

Beer: NZ Brett (BD:9/16/12)
Mead: Blueberry-lemon, Raspberry-Lime, Habenero, POM, Traditional.

 
Reply With Quote
Old 09-30-2012, 07:56 PM   #5
bellmtbbq
Recipes 
 
Aug 2012
Pennington, NJ
Posts: 564
Liked 31 Times on 28 Posts


I never mentioned distillin', I said I don't want to. I'm saying I'm aiming for the flavor, and the fact is bourbon is mostly corn. Same as using adjuncts in a lite lager or such. I'm aiming for a beer, or a malt based beverage with that flavor.

 
Reply With Quote
Old 09-30-2012, 08:09 PM   #6
Johnnyhitch1
 
Johnnyhitch1's Avatar
Recipes 
 
Dec 2011
SiX-ThReE-OnE, NY
Posts: 2,126
Liked 245 Times on 205 Posts


Bourbon may be fermented and distilled from corn but what gives it its flavor is the charing and high ABV into the barrel. Like i said you can achieve this by soaking oak chips in your bourbon of choice and "dry hopping" in secondary on a large barleywine of your choice.

Stick to "brewing" beer, i dont think i would use lite lagers as a style to compare to the "flavor" of bourbon. you are looking for flavor like you said, correct?

EDIT: i see when you were recommended to buy your own bourbon you stated you rather "brew" your own its the "excitement" your almost reaching that fine line i was talking about and we DONT talk about distilling on this forum. Try it on your own and dont mention it. it IS illegal afterall...

...good job editing that post to be more specific...
__________________
^~~ "Like" it, Ill Give you beer ~~^
(({Brewing for the Movement Within}))

Primary:DUST
Kegged:AIR
BOTTLES:

Beer: NZ Brett (BD:9/16/12)
Mead: Blueberry-lemon, Raspberry-Lime, Habenero, POM, Traditional.

 
Reply With Quote
Old 09-30-2012, 11:53 PM   #7
NoCornOrRice
Recipes 
 
Aug 2010
Great White North
Posts: 227
Liked 18 Times on 9 Posts


see if any of the regional distilleries are willing to sell you a used barrel, and ferment in that

 
Reply With Quote
Old 09-30-2012, 11:56 PM   #8
bovineblitz
 
bovineblitz's Avatar
Recipes 
 
Mar 2010
Binghamton, NY
Posts: 2,446
Liked 137 Times on 111 Posts


You have to use charred oak then, that's where most of the unique flavor comes from. It takes years (YEARS) for the bourbon to extract the flavor from the barrels.

I don't think it's possible without using actual bourbon in your beer.

 
Reply With Quote
Old 10-01-2012, 01:04 PM   #9
Zamial
 
Zamial's Avatar
Recipes 
 
Apr 2010
WI
Posts: 3,183
Liked 178 Times on 158 Posts


As mentioned the majority of the flavor comes from the oak barrel but I think I can help here...

Forget about corn.

For your base grain us Golden Promise. It gets "scotch" like flavors when used as a base grain in high ABV brews.

I would then bulk age it on oak chips. THEN After it had a small oakiness to it, I would freeze concentrate it. This should take into the 25%-30% ABV range. I would steer you to the Utopias clone threads because it is close to what you are wanting.
__________________
I'm not drunk, I'm from Wisconsin.
We have been out drinking your state since 1848!

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bourbon genes General Beer Discussion 1 08-28-2011 12:48 AM
Tons of flavor one day then no flavor the next - What Happened Overnight? pola0502ds General Beer Discussion 17 08-10-2011 08:36 PM
Distilling chip82 General Beer Discussion 1 02-21-2011 08:29 PM
distilling question flyboy General Beer Discussion 15 04-22-2009 08:50 PM
MBA in Brewing and Distilling (Heriot Watt) Yuri_Rage General Beer Discussion 4 09-28-2006 04:42 AM


Forum Jump