After dreaming about our ultimate beerbon combo all last week we realized it was time to pull our heads out of the barrels and pick a winner.
Although every entry sounded more mouthwatering than the last we couldn’t ignore the originality of one in particular.
Congrats to Nate and his Kentucky Fried Bourbon Rye recipe.
Although a full recipe wasn’t required we can’t stop thinking about how good this sounds. Here are the ingredients:
Kentucky Fried Bourbon Rye – All Grain (5 Gal)
For the hop/boil schedule, check out the full process in Nate’s entry.
Grain Bill: 15.5 lbs
9.0 lbs American 2-Row Malt
2.0 lbs Corn Grits
2.0 lbs Rye Malt
1.5 lbs Vienna Malt
0.5 lbs Chocolate Malt
0.5 lbs Crystal 80L Malt
1 oz Columbus
2 oz Chinook
Wyeast 1010 American Wheat
0.5 lbs Maple Sugar
Mash grains @ 152 for 1 hour. Boil 7 Gallons down to 5 Gallons.
Nate chose his hops for their woody/spicy/piney notes and versatility across different beer styles. He threw in Maple Sugar as a toast to his Vermont roots. Lastly, he chose to age with vanilla beans in white oak barrels because vanilla is a large flavor component in bourbon and Kentucky bourbon is almost always aged in white oak.
We have an eye for good flavor and there’s no denying this recipe sounds like a beerbon from the Gods.
A big cheers to all who participated. Once again, there are more DIA contest to come so keep checking in.