MacFannybaw: Bourbon Barrel-aged and Salted Rauchbier

Adapted by StarChefs.com
February 2014
Original Gravity: 16.7 Plato
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.

INGREDIENTS:

36 percent pilsner malt
32 percent Munich malt
11 percent beech wood-smoked malt
11 percent peat-smoked malt
10 percent cherry-smoked malt
Bittering hops : 20 IBUs magnum hops
Aroma hops : 5 IBUs tettnanger hops
Alder wood-smoked salt
Ale yeast

METHOD:

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.