KidLightning
Well-Known Member
As a bit of background, we recently found out that my wife's great grandfather was a delivery driver for Four Roses bourbon prior to prohibition and afterwards came out as the VP of Sales for the Northeast region, or something along those lines.
I love bourbon, and have been wanting to brew a bourbon beer for a while, and came up with the idea for a "Four Roses India Black Bourbon Ale" where the "Four Roses" would refer not only to the bourbon used, but also to using the standard 4 American 'C' hops–Cascade, Centennial, Chinook, and Columbus.
And that is where I need help. Does anyone have any advice on how to design a hop schedule for such a beer or any experience using all 4 in the same beer?
My first thought was to pick the best of the 4 for bittering, flavor, aroma, and dry-hopping, and go that route, but I've read numerous descriptions of each of the hops online and have seen all 4 of them used for each of these additions. So I've also thought about just mixing the 4 and using the mixture at each stage, but that just seems like an idea that's good on paper but will fail in execution.
I'm also open to using "alternative" hopping techniques such as mash hopping, FWH, hop bursting, hopback, etc. especially if I'm able to temper the perceived bitterness of the hops and let the sweetness of the bourbon shine through a little more. And, in fact, am strongly considering a hopback rather than dry hopping as I will already need to use the secondary for the bourbon.
I don't have the recipe with me (I can post it later) but I do recall that my estimated OG was 1.070 and the estimated FG was 1.015-1.016, and I'm aiming for around 50-55 IBU's. I based the specs on this BYO article and the grain bill was modified from the AG W-10 Pitch Black IPA clone recipe there as well.
http://***********/stories/beer-sty.../2072-birth-of-a-new-style-cascadian-dark-ale
Any help would be greatly appreciated!
I love bourbon, and have been wanting to brew a bourbon beer for a while, and came up with the idea for a "Four Roses India Black Bourbon Ale" where the "Four Roses" would refer not only to the bourbon used, but also to using the standard 4 American 'C' hops–Cascade, Centennial, Chinook, and Columbus.
And that is where I need help. Does anyone have any advice on how to design a hop schedule for such a beer or any experience using all 4 in the same beer?
My first thought was to pick the best of the 4 for bittering, flavor, aroma, and dry-hopping, and go that route, but I've read numerous descriptions of each of the hops online and have seen all 4 of them used for each of these additions. So I've also thought about just mixing the 4 and using the mixture at each stage, but that just seems like an idea that's good on paper but will fail in execution.
I'm also open to using "alternative" hopping techniques such as mash hopping, FWH, hop bursting, hopback, etc. especially if I'm able to temper the perceived bitterness of the hops and let the sweetness of the bourbon shine through a little more. And, in fact, am strongly considering a hopback rather than dry hopping as I will already need to use the secondary for the bourbon.
I don't have the recipe with me (I can post it later) but I do recall that my estimated OG was 1.070 and the estimated FG was 1.015-1.016, and I'm aiming for around 50-55 IBU's. I based the specs on this BYO article and the grain bill was modified from the AG W-10 Pitch Black IPA clone recipe there as well.
http://***********/stories/beer-sty.../2072-birth-of-a-new-style-cascadian-dark-ale
Any help would be greatly appreciated!