Sundae Chocolate Bourbon

[ShineonCrazyDiamond]

I have spent the last couple years primarily playing around with specialty malts, and different grain bills that compliment them. My first was Honey Bear and is my favorite, but this one was very interesting as well. It quite literally taste like stout in a whiskey glass. I made it a year and a half ago, but didn't post it because I wasn't sure how it would come out, . I encourage and promote the use of specialty malts in your whiskey bill, and encourage everyone to give them a try. Envision and approach a grain recipe like you would a dinner meal, and make them balance and compliment each other .

So first, this is not for the faint of heart. This is a bold, dark flavored, winter fireplace bourbon. Quite opposite from HBB, this is not in my opinion, an immediate drinking bourbon. You are going to want to give this a year on oak, and let those bold characteristics merge. But as I said, if you like stout beer, you will love this bourbon. It has notes of dark chocolate, caramel, and the barley provides an earthly grain aspect.

Makes a great mixing bourbon for coke or different cocktails. It can stand up and not be lost in a mixed drink.

Also pulled old photos to photodocument.The process is posted elsewhere on the site, and is the one I use for all my all grain.

Sundae Chocolate Bourbon

6lbs corn meal
.5 caramel malt
.5 chocolate wheat malt
2lbs 2 row
1lb 6 row

If you want it less grainy, replace 6 row with all 2 row. I used chocolate wheat because it's less astringent than regular chocolate malt (no husks). Be creative and top your own Sundae. Some toasted oatmeal in there? Cherry wood on top?

Corn, caramel, and chocolate in a bucket

img20170325_112019.jpg

Add boiling water (212f)

img20170325_112048.jpg

Insulate or wrap up fermenters and let sit for hours. Don't stir to much, just once in a while.

img20170325_112113.jpg

After a while it will look like this

img20170325_112142.jpg

When temp hits 150, add your barley malt, and let sit for a couple hours still wrapped up. After a couple hours, cool down to pitch temps.

img20170325_112207.jpg

Reminder : take a reading! This was over a year ago so I forget what temp it was.

img20170325_112947.jpg

Pitch your yeast, ferment, run as you like.

Be creative and enjoy!

- SCD