I would like to create a brew that is somewhat of a tribute to the soutwest. I'd like to capture this with flavors of mesquite and tequila, using a nice, neutral pale ale as a base.
My thought is to soak mesquite chips in a dark tequila for a few weeks, then add them to the secondary. I presently have an Old Ale with burbon (wild turkey) soaked oak cubes; same idea.
A bit of citrus would also complement these flavors, so I was thinking of using the zest of one or two limes along with the soaked chips.
So, two questions:
Is this the correct approach for obtaining the flavors I am looking for?
What would be a good extract pale ale recipie suitable for this?
I am fairly new to homebrewing with four batches behind me, all extract for now while I get my process down.
Many thanks!
My thought is to soak mesquite chips in a dark tequila for a few weeks, then add them to the secondary. I presently have an Old Ale with burbon (wild turkey) soaked oak cubes; same idea.
A bit of citrus would also complement these flavors, so I was thinking of using the zest of one or two limes along with the soaked chips.
So, two questions:
Is this the correct approach for obtaining the flavors I am looking for?
What would be a good extract pale ale recipie suitable for this?
I am fairly new to homebrewing with four batches behind me, all extract for now while I get my process down.
Many thanks!