Jim beam maple bourbon

[kujosp]

Anyone try this in a recipe? I'm thinking about brewing an old ale and then later adding maple bourbon soaked oak chips to the fermenter. Was wondering if the maple comes through at all? Thanks!


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[NewBrewB]

you could probably just add a couple shots of the maple bourbon and guarantee that it comes through.... during bottling/kegging.

I do have a can of maple syrup though... thinking of soaking an oak spiral in it and then add it to a secondary...

Basically.... my post is not helpful.

 

[bobeer]

Since there's sugar in maple syrup the yeast might have their way with it if you add it to the primary. I'm sure it'll still have a little residual flavor but I'm not sure if that's what you're looking for. Maybe cold crash the primary then rack over to a secondary then add the oak, bourbon, maple syrup.
Or Oak it with the bourbon oak then add the syrup at kegging time if you don't want to secondary.

 

[Renoun]

The Woodenville Whisky Co. (micro-distillery near Seattle, Wa.) sells maple syrup that is aged in their used bourbon casks. They also sell the used 8gal. barrels, occasionally the maple syrup barrels are available.

 

[kujosp]

Thanks for the information guys


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[DeutscheMaster]

I've done a lot of experimental batches with maple syrup. Both in the primary/secondary, and at bottling. It ferments almost completely out. You will have more flavor with either a maple flavoring, or by using fenugreek.

 

[TasunkaWitko]

If it's from Kentucky, I'll give it a try this spring when I brew my Kentucky Rye Brown Ale for the Kentucky Derby....

 

[Oceantendency]

Depending on how much in oz you soak/ oz of oak chips, it definitely will shine through, but then to a lesser extent over time. I've made an Old Ale with a Toasted French Oak stave, which rounded the vanilla and oak tinge nicely to the Old Ale. Last year I soaked 4 oz of Jim Beam Maple Bourbon to toasted French Oak ships for 14 days then drained and added the chips to my Monk Tophula Quad, for the first 3-6 months the aroma and kick from the Bourbon was upfront, now it's only subtle at 10 months...still adds a smooth complexity to the beer though. However almost all of the maple is completely gone. I should've added more bourbon for a bit longer in the soak. So I'd say a 1:3 ratio instead of 1:2 ratio on the chips:bourbon ratio to intensify the taste of the bourbon. Otherwise straight Organic Maple Syrup in the secondary will give you more Maple flavor profile.