[quote=“alphastanley”][quote=“Pietro”]You can totally replicate this at home.
My question though: do you have a solid IPA recipe that you can brew and re-brew with consistency? The beer you had sounds like it was really clean (witness: Vienna) so the hops and bourbon’d-oak could shine.
If you keg, you can naturally condition it with priming sugar, then add the bourbon-soaked oak cubes/spirals and gravity feed it to simulate a cask.
Finally, there are lots of options out there to ‘oak’ beers. There are these new spiral cork things that essentially mimic an oak (or cedar, or whathaveyou) barrell, and you can soak those in bourbon prior to adding them to your fermented beer.[/quote]
Yes, the beer was very clean with great body. I picked Vienna because it was on the way to being a Marzen, without being that malty/lager clean.
Well, before my six year hiatus, I had a very strong Sierra Nevada pale clone going. It is going to be some time before I dive back in and start modifying recipes – I need to ride with training wheels for a while.
That said, I can’t see the citrusy, smack your gob Cascade working with this. I’m thinking Brewers Gold or something along those lines.
truth. SNPA is pretty spritzy and more citrus oriented IIRC, but haven’t had one in awhile. I would think you would want a good amount of crystal malts to link up with the oak/vanilla/bourbon and some earthy hops (though I think you do need some citrus grapefruit in an AIPA).
Maybe something like:
5% Crystal 40
5% Crystal 60
Magnum @ 60
CTZ @ 15
Centennial @ 10
Chinook @ 5
CTZ, Cent, Chinook dry hop
to 70-80 IBU