MacFannybaw: Bourbon Barrel-aged and Salted Rauchbier

Adapted by
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.


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


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.