Bourbon cask flavouring for IPA's

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MonkeyMick

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Hey.... Possibly a silly question that may already have been answered elsewhere..

I've recently drunk/drank a number of pale ales that have been aged in sherry/whisky/Jack Daniels casks - mostly by Innes & Gunn.

I'm also aware that I can buy wood for the barbecue that is supposedly old bourbon cask wood that's designed to impart a smoky bourbon flavour to the food when it's cooked.

Would it be feasible to drop some of these wood chips into a batch of beer as it brews, to try and replicate that flavour, or is there a better way to achieve it...

Many thanks in advance!
 
There's a danger it would end up as a glass of bourbon!

Plus I tend to overthink things, and missed this idea completely.......
 
If you like to over think things.......

http://www.homebrewfinds.com/2015/03/guest-post-toasting-your-own-wood-chips-by-matt-del-fiacco.html

Toast a stock of raw/untreated oak chips/chunks to different levels of toast and char. Then use the relevant ones to replicate Bourbon barrel flavours without the spirit notes.

https://www.whisky.com/information/...ground-knowledge/barrel-production.html#c4567

DSC_0035-01.jpeg
 

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