My first time straying from the recipe...opinions.

[kidamadeus]

I have just tapped my third brew, an AHB Bavarian Hefeweizen...excellent! This hobby has bitten me hard! I currently have a Black Ale fermenting, and will soon start on a NB Petite Saison d'Ete and Patersbier...can't wait!!

After 6 batches made from sticking to the recipe, I figure it is about time to be creative. My pre-requisites for this is to make something the can be consumed in the next few months, but will be put away in some nice bottles for next Christmas. I hope I can hold out!

I have decided on using the NB Bourbon Barrel Porter Extract Kit and brew it per the directions with a few minor exceptions. I was thinking of adding 1 oz each of Grains of Paradise and Bitter Orange Peel for the last 5 minutes of the boil for starters. On top of that, I am thinking of replacing the bourbon with 8 year old Asbach Uralt. I will be sticking with the Wyeast 1728 Scottish Ale Yeast.

Any thoughts or comments on this concoction? Thanks!

 

[BK1017]

I think it all comes down to what flavors you want. I would do a split batch: one as per the instructions and one with your experimental ingredients. Take good notes on amounts, times, etc and then do a side by side comparison at fixed times after bottling (e.g. 1 month, 3 months, 6 months...).

One of my favorite websites, The Mad Fermentationist, did something similar with a barleywine and used different liquors. Read here.

 

[McGarnigle]

You could create a 'potion' of the spices and add it at bottling to some (not all) of them. However, my question would be whether you'd have too much going on: strong ale, oak, booze, spices (orange peel?). Would they all work together?

Bourbon is a more natural pair with oak than brandy is, but I really have no idea as to how it will turn out. I might be inclined to forget about oak and spices and just try the Asbach Ural with the base beer.

It's fun to play around with things like this. The downside is, this is an experiment you'll have to wait a long time to get the answers on.

 

[doulovebeef]

beers with spices need time to mellow, and if ur serious about keeping this a year then i think it would have plenty of time for all the flavors to mellow.

 

[kidamadeus]

I decided upon the Asbach Ural because it is aged in oak barrels, so I believe that it would compliment. When I was stationed in Germany in the 90s, my local pilstube served an Asbach Doppelbock which was quite tasty, and is sorta what I am shooting for. It was basically a Doppelbock (Pirminator, IIRC) with a shot of Asbach. I sorta want to stick with the paradise grains, but I am unsure on the bitter orange...I though that it might compliment the clove tones of the Asbach, but Asbach also has plum notes. I am not sure of the orange/plum combo.

 

[HoppedIPA]

Personally for me i cant do anything with cloves everything else sounds atleast interesting..

I decided upon the Asbach Ural because it is aged in oak barrels, so I believe that it would compliment. When I was stationed in Germany in the 90s, my local pilstube served an Asbach Doppelbock which was quite tasty, and is sorta what I am shooting for. It was basically a Doppelbock (Pirminator, IIRC) with a shot of Asbach. I sorta want to stick with the paradise grains, but I am unsure on the bitter orange...I though that it might compliment the clove tones of the Asbach, but Asbach also has plum notes. I am not sure of the orange/plum combo.

 

[NorthRiverS]

kid,

The first time I changed up on a recipe was to add 16oz. of espresso to a 5 gal. Porter kit. It gave a nice espresso hint. My favorite to date.

NRS

 

[Johnnyooze]

I think it all comes down to what flavors you want. I would do a split batch: one as per the instructions and one with your experimental ingredients. Take good notes on amounts, times, etc and then do a side by side comparison at fixed times after bottling (e.g. 1 month, 3 months, 6 months...) Read here.

How would you split an extract batch if you were going to alter, say, some specialty grains or hops? would you just half the recipe and do 2 boils at the same time and then ferment two 2.5 gal. batches? im essentially at the same stage in brewing and i think thats a great idea! im going to try it on my next batch! :rockin: