I am working on a recipe for a Kentucky Bourbon Barrel Ale clone.
This brew is all about a balance between the base American Amber Ale and the aroma and mild flavor of Oak & fine Bourbon. It has a well balanced bitterness but little detectable hops flavor or aroma. There also seems to be little flavor contributed by the yeast.
I think I have the base brew where I want it, but I am undecided on an appropriate yeast and hops for this brew that will not overpower the bourbon.
Right now I am considering Mt. Hood or Hallertauer hops, but don't have a clue on what yeast to use. The yeast must have good alcohol tolerance and not contribute any strong flavors.
This is my first attempt at building my own clone recipe, so I would appreciate any suggestions you might have.
This brew is all about a balance between the base American Amber Ale and the aroma and mild flavor of Oak & fine Bourbon. It has a well balanced bitterness but little detectable hops flavor or aroma. There also seems to be little flavor contributed by the yeast.
I think I have the base brew where I want it, but I am undecided on an appropriate yeast and hops for this brew that will not overpower the bourbon.
Right now I am considering Mt. Hood or Hallertauer hops, but don't have a clue on what yeast to use. The yeast must have good alcohol tolerance and not contribute any strong flavors.
This is my first attempt at building my own clone recipe, so I would appreciate any suggestions you might have.