Adding whiskey to different beer styles

Discussion in 'Homebrewing' started by bakinnebrew, Jan 19, 2016.

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  1. bakinnebrew

    bakinnebrew Initiate (0) Jan 5, 2015 Tennessee

    Hi all,

    Does anyone have experience adding whiskey flavors to any style besides a stout? If so, how did you do it?

    Thanks!
     
    #1 bakinnebrew, Jan 19, 2016
  2. CurtFromHershey

    CurtFromHershey Initiate (0) Oct 4, 2012 Minnesota

    I've coffee and bourbon'ed a brown ale in the past.

    From my notes:

    "~1.5 gal with ~300ml mix of Kona coffee, bourbon, vodka. ~ 1 : 2 bourbon : vodka ratio, a mix of Bulleit and Buffalo Trace

    Coffee and bourbon flavors are both definitely there but fairly subtle. Would use similar qty next time in a brown ale"

    The 300ml was 3 100ml jars filled ~halfway with coffee grounds. 1 was topped up with bourbon and 2 topped up with vodka. The liquid was strained and added to the last 1.5 gallons of a 5.5 gallon batch at bottling.
     
    #2 CurtFromHershey, Jan 19, 2016
  3. ghostinthemachine

    ghostinthemachine Initiate (0) Aug 14, 2015 Louisiana

    I am drinking a bourbon/oak/coffee brown ale right now. I got bored when I was brewing it and dumped a pot of coffee into it while i was chilling it. Tastes pretty nice. I was drunk as a skunk and neglected my notes so it is one of those mystery batches.
     
    #3 ghostinthemachine, Jan 20, 2016
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  4. mbbransc

    mbbransc Initiate (0) Mar 24, 2009 North Carolina

    I bottled my Bourbon Oaked Tripel on Monday. It was the BYO clone recipe for Allagash Curioux and it turned out extremely well. I soaked oak chips in bourbon for a couple months, added to keg, and let sit. Tasted later and thought it needed a bit more. I tend to keep a tincture kit around with bourbon soaked oak, cinnamon extract, vanilla, peppers and cocoa nibs. All sitting on vodka except the oak. I'm guessing I added about 6-7oz bourbon to the tripel. It's still faint and actually boost the sweetness of the beer. Came in at 10.4%, as I recall. Maybe 1.009 FG? I'd have to check my notes.
     
    #4 mbbransc, Jan 20, 2016
  5. bakinnebrew

    bakinnebrew Initiate (0) Jan 5, 2015 Tennessee

    All these brews sound great.. Thanks for the responses! I've done my fair share of adding bourbon soaked a oak chips to stouts, but I recently had the idea of imparting a whiskey flavor to a wheat beer brewed with lemon zest and honey, and I wanted to see what the rest of the BA community had done.

    The whiskey flavor in this wheat beer would need to be rather light, and I did not want to soak oak cubes in whiskey (oak does not seem like it would compliment the lightness of a wheat beer). A friend of mine suggested soaking dried lemontree wood (instead of oak) in a wheat whiskey. The wood is light, slightly tangy, and wouldn't impart any dark, roasted-like flavors in the wheat beer.

    Let me know what you guys think.
     
    #5 bakinnebrew, Jan 21, 2016
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