Just after a bit of a starting point formulating a recipe. While the aim of this is to ultimately come up with my own unique beer...I quite like alot of the flavour characteristics of innis and gunn original, and am thinking of knocking out a batch in a similar style.
I quite like the oaky flavour reminiscent of scotch/bourbon this beer has
. Only way I can see that I'm going to be able to achieve this...is to possibly throw some tennessee bourbon chips in the cube when I cube it...and leave it to condition and soak up the oak prior to fermentation.Have any of you had any experience in this area? I have no idea how much I need to add or for how long, so some assistance here would be greatly appreciated. They say they barrel age this for 77 days. My aim is to replicate the barrel ageing process they use to impart these flavours.
They openly list some of the ingredients on their website:
Innis & Gunn Ale Malt
Crystal Malt
Raw Wheat
Super Styrian
Tasting notes are:
Aromatic Hop
Intensity:
2 out of 10
Earthy, citrus, floral, grassy, pine.
Oak
Intensity:
10 out of 10
Woody.
Sweet
Intensity:
6 out of 10
Sugary sweetness, honey.
Biscuit
Intensity:
8 out of 10
Malty, horlicks, digestive biscuits.
Toffee
Intensity:
9 out of 10
Caramel, toffee popcorn, caramac bars
Vanilla
Intensity:
10 out of 10
Ice cream, custard powder, cremola foam.
Bitterness
Intensity:
6 out of 10
Tonic water, soluable asprin, tannin
Cream
Intensity:
6 out of 10
Creamy mouthfeel, soft, full, rich.
Spice
Intensity:
1 out of 10
Cloves, cinnamon, pepper, allspice
Warming
Intensity:
6 out of 10
Spritous, alcoholic
Thanks!
