Having done it with both Jack, Jim Beam and Maker's Mark I find Jack to be the better tasting bourbon when it comes to adding it to beer. Lie others have mentioned add it at bottling and taste it as you add it. I tend to go a little more than 12 oz personally but I like to really taste the bourbon in the beer.
So I'd say that Tennessee style would probably fit best, with the maple and malt flavors mixing. But I personally don't like JD, so I'd probably go with Wild Turkey 101 or Maker's Mark.
[*]Tennessee (ex: Jack Daniels): Basically bourbon that is filtered through lots (10 feet) of sugar maple charcoal to give it extra flavor
So why don't you wanna oak and bourbon it? I've got some Jack Daniel's Oak Smoking chips soaking in some more jack, ready to go into my smoked version of my brown ale....
I'm going to have to confiscate the recipe for that one.
So why don't you wanna oak and bourbon it? I've got some Jack Daniel's Oak Smoking chips soaking in some more jack, ready to go into my smoked version of my brown ale....
I added 16 oz. of Jack when I bottled. The beer currently has a little bite to it, which is what I was going for. I'd say to play it safe add maybe 8-12 oz in the bottling bucket, taste it, then go from there. You can always add more, but you can't take it back out once it's in there.
Was that a reply to me, revvy, or to something else?
I'm all for bourbon and oak. I'd just rather drink the good bourbon straight, and use less-expensive-but-still-decent bourbon in the beer.
Well the standard recipe is in my pull down.....I added a pound of Rauch malt to the grainbill.
Hopefully I can rack the half of the batch I wanted to put on oak this weekend...turned out I had a stuck fermentation, and had to add some US-05 to kick it down...it was stuck at 1.030 after 3 weeks in the fermentor...damn temp kick.
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