crusader1612
Well-Known Member
Here's the Crux of it.
I recently entered the world of gentlemans cocktails, namely the "old fashioned"
an old fashioned is as follows:
"The Old Fashioned is a cocktail made by muddling sugar with bitters, then adding alcohol, originally whiskey but now sometimes brandy, and finally a twist of citrus rind. Wikipedia
Main alcohol: Whisky
Ingredients: 1 1/2 oz Bourbon or Rye whiskey, 2 dashes Angostura bitters, 1 Sugar cube, Few dashes plain water - garnished with an orange slice & a Cherry".
my idea is this:
make an imperial porter, using a standard and simple grainbill, use hops at 60minutes for bittering (thius will act as the bitter section of the cocktail), then add hops such as mandarina bavaria and/or pacifica to give some hop aroma at flameout (these hops have a tendency to give nice orange, mandarin type qualities), at flameout/whirlpool also ass the zest of some oranges (being sure to leave behind the white with), then infuse with bourbon soaked oak chunks (makers mark most likely) to age on.
questions are;
- how much orange zest (no white pith)?
- how much bourbon on how many chunks?
- what sort of IBU ratio should IO aim for as there will only be 2 additions ideally (60min & flameout/whirlpool).
- how much in the way of whirlpool hops? my thoughts were round 2 oz of said hop or hops (it is possible i might use both mandarina and pacifica depending what i have on hand).
-should oats be a part of my grist for a bitof extra smoothness?
- would it be worth dryhopping and/or dryzesting?
Fedback is appreciated
I recently entered the world of gentlemans cocktails, namely the "old fashioned"
an old fashioned is as follows:
"The Old Fashioned is a cocktail made by muddling sugar with bitters, then adding alcohol, originally whiskey but now sometimes brandy, and finally a twist of citrus rind. Wikipedia
Main alcohol: Whisky
Ingredients: 1 1/2 oz Bourbon or Rye whiskey, 2 dashes Angostura bitters, 1 Sugar cube, Few dashes plain water - garnished with an orange slice & a Cherry".
my idea is this:
make an imperial porter, using a standard and simple grainbill, use hops at 60minutes for bittering (thius will act as the bitter section of the cocktail), then add hops such as mandarina bavaria and/or pacifica to give some hop aroma at flameout (these hops have a tendency to give nice orange, mandarin type qualities), at flameout/whirlpool also ass the zest of some oranges (being sure to leave behind the white with), then infuse with bourbon soaked oak chunks (makers mark most likely) to age on.
questions are;
- how much orange zest (no white pith)?
- how much bourbon on how many chunks?
- what sort of IBU ratio should IO aim for as there will only be 2 additions ideally (60min & flameout/whirlpool).
- how much in the way of whirlpool hops? my thoughts were round 2 oz of said hop or hops (it is possible i might use both mandarina and pacifica depending what i have on hand).
-should oats be a part of my grist for a bitof extra smoothness?
- would it be worth dryhopping and/or dryzesting?
Fedback is appreciated