MacFannybaw: Bourbon Barrel-aged and Salted Rauchbier
ABV: 8.5 percent
This barrel-aged Rauchbier was an attempt to replicate the flavors of Islay Scotch Whisky. We used Munich malt as a base and added copious amounts of beech wood- and peat-smoked malt, which provides the intense smoky and earthy peat flavors found in Scotch. The addition of alder wood smoked-salt lends a crisp brininess that is reminiscent of the sea air in the Islay region of Scotland. Finally, the used Angel’s Envy bourbon barrels give intense caramel, vanilla, and whiskey flavor.
Mash (malts) in at 150ºF. Rest until saccharification. Sparge to desired volume. Boil and add hops. In remaining 5 minutes of boil, add alder wood-smoked salt to season. Cool to 65ºF and pitch ale yeast. Ferment to 78 percent attentuation. After fermentation, rack to bourbon barrels for 7 to 9 weeks for conditioning. Rack packaging, condition to carbonation, and serve chilled.