It's my guess that beer would make a very nice medium bodied malt whisk(e)y, with one exception. Omit the hops from a whiskey-wash beer recipe. Hops can introduce an odd flavor note that many find objectionable. To be sure, the Germans make a hopped-beer bierschnapps, but it doesn't taste like a whiskey.
If you make that whiskey, keep us posted during the process.
Zymurgy Bob, a simple potstiller Making Fine Spirits
--- In firstname.lastname@example.org, "mikie1856" wrote:
> Well Bob,
> found the batch of beer I made though I would share Hops 2 oz Hallertau
> Herabrucker 2 oz Saaz 2 oz UK WillametteGrains
> 1 lb Gilbertson & page Torrefied Barley flakes 3 lb MFB
> Caramel Munich Malt - 80- 8 lb vienna malt
> 1 lb caramel pilsner malt 4 lb best malz munich malt
> (Made in Germany) 6 lb Canada malting 2 row pale ale
> 6 lb cm 2 row premium brewers malt 1 Tf&S Crystal malt I
> ( 42-52 asbc)Yeast activator lager This was one of the
> best beers I have ever planed out, the best tasting beer I had ever made
> .I am planing on taking the grain and see if I can make a whiskey out of
> it what do you think?