Honey Bourbon Beer

[Bmore2Eazy]

A local winery made this, and it was good as hell. Asked them for the recipe, and of course they gave me the political correct answer for, “No!” Does anybody have an ideal of how to brew something like this?

 

[gratus fermentatio]

Use honey malt to get the honey flavor, age in a bourbon barrel or maybe soak an oak spiral in bourbon for a few days & then add that to the beer in secondary.
Regards, GF.

 

[applescrap]

Yes, maybe use the u.s. presidential recipe from the white house for honey ale and add bourbon when you rack it. Fwiw you dont have to soak with oak unless you want wood flavor and still then not necessarily need to do them together. Commercial breweries have to do that due too weird laws. I think white wine would be good with honey as well? Or maybe tequila. Chambord. The sky's the limit

 

[Bmore2Eazy]

Yes, maybe use the u.s. presidential recipe from the white house for honey ale and add bourbon when you rack it. Fwiw you dont have to soak with oak unless you want wood flavor and still then not necessarily need to do them together. Commercial breweries have to do that due too weird laws. I think white wine would be good with honey as well? Or maybe tequila. Chambord. The sky's the limit

I did the honey ale not to long ago, but I was thinking of adding the bourbon to the secondary, and for a 5 gallon batch, how much should I add?

 

[applescrap]

I think bottling bucket or in keg, no need to secondary, wood chips either iirc. I need to check but pretty sure. I will get back when i check my resources. The chips get tossed in fermenter, if you want oak and left a week or whatever. For the bourbon i will check my recipes and resources as well on amount, but taking a pint and experimenting to taste could work too. Personally I have come to enjoy splashing the beers. You leave the beer as is and then splash it with whatever you want/have when you drink it. Sometimes I splash in a little more, sometimes a little less. Sometimes red wine, and sometimes bourbon.

Remember a little goes a long way and I'll give you a good starting point. There's some debate on this and I know a lot of people say just use whatever cheap stuff you can find, but I don't believe that at all. And the better bourbon you use the better it will be. If nothing else just from a confirmation bias that you made something of quality. I try to not get to tipsy when I taste to amount. Also helps to have a friend taste. Sounds like a great beer.

 

[applescrap]

1 oz of chips per 5-gallon batch two weeks in finished beer for subtle,
2 oz for stronger flavor , two to three weeks near enough full extraction

Book suggests experimenting with a commercial version using a millimeter marked syringe or something and calculating up.