Ogilthorpe2
The man in the black pajamas
My father loved Dark Beers and Manhattans.
He passed away from ALS a couple of weeks ago. I am planning to do a tribute beer that combines the flavor profiles of his two favorite adult beverages.
There is one commercially available example that I’m aware of...
https://untappd.com/b/pipeworks-brewing-company-brown-stirred/752215...not surprisingly, the brewers don’t seem anxious to share any details of their recipe.
So, I was hoping that the home brew talk community might chime in with some thoughts on how to best combine these flavors. I have a brewed a couple of solid brown ales that I think I can use as a base, but I’m not sure how to best go about bringing in the bitters and cherries subtly, but noticeably. I’m thinking since it’s a Manhattan inspired beer that it will be a “big” beer possibly in the 10% range, and I may want to add some bourbon flavor with soaked wood chips or something along those lines.
I usually brew 2.5 gallon batches in an Anvil Foundry, and I usually keg, although I am considering bottling and labeling (my brother, a graphic designer has already sent me a rough draft of the label for my approval) this batch both because of the extended aging time I’m anticipating and in order to give some away to my family.
Any input on how to make this recipe work would be greatly appreciated.
He passed away from ALS a couple of weeks ago. I am planning to do a tribute beer that combines the flavor profiles of his two favorite adult beverages.
There is one commercially available example that I’m aware of...
https://untappd.com/b/pipeworks-brewing-company-brown-stirred/752215...not surprisingly, the brewers don’t seem anxious to share any details of their recipe.
So, I was hoping that the home brew talk community might chime in with some thoughts on how to best combine these flavors. I have a brewed a couple of solid brown ales that I think I can use as a base, but I’m not sure how to best go about bringing in the bitters and cherries subtly, but noticeably. I’m thinking since it’s a Manhattan inspired beer that it will be a “big” beer possibly in the 10% range, and I may want to add some bourbon flavor with soaked wood chips or something along those lines.
I usually brew 2.5 gallon batches in an Anvil Foundry, and I usually keg, although I am considering bottling and labeling (my brother, a graphic designer has already sent me a rough draft of the label for my approval) this batch both because of the extended aging time I’m anticipating and in order to give some away to my family.
Any input on how to make this recipe work would be greatly appreciated.