using oak
cpw
too much about it. I have found some info on the web, but most of it
deals with oak in winemaking.
When adding them to the secondary fermenter: infusion oak spirals vs.
oak cubes ... is one better than the other? Also, knowing that there
are different roast flavors, what is the average "rule of thumb" for
the amount to use in the secondary? And, what is the optimal amount
of time in the secondary?
I understand that the answers to these questions largely depend on the
the style of beer, the amount of flavor desired, and personal
preference. But, any info you all could provide would be greatly
appreciated. Thanks!
Jarrod L
"cpw" <cpwo...@gmail.com> wrote in message
news:d9a05691-d996-4954...@p19g2000vbq.googlegroups.com...
>I am interested in using some oak in my ale brewing, but don't know
> too much about it. I have found some info on the web, but most of it
> deals with oak in winemaking.
for the addition of oak chips to the secondary. The authors suggested that
the chips be boiled for 10 minutes , drain the water, then add them to the
secondary. .
> When adding them to the secondary fermenter: infusion oak spirals vs.
> oak cubes ... is one better than the other?
I would think that the oak spirals may lend more of an "oak-y" character to
the brew as they have more surface area.
> Also, knowing that there are different roast flavors, what is the average
> "rule of thumb" for
> the amount to use in the secondary? And, what is the optimal amount of
> time in the secondary?
In the above mentioned recipe, the authors suggest using 2 ounces of chips
and to leave them in for 7-10 days. That amount of time seems like it is
awful short to me, but then again, I doubt that I would be able to wait
eight or ten weeks to drink the results. The authors do not mention if the
oak chips should be "charred" (as whiskey makers do to their oak barrels). I
do not know if that's the "roast flavor" to which you refer, but I would
think that, historically, the barrels would have been charred on the inside.
> I understand that the answers to these questions largely depend on the
> the style of beer, the amount of flavor desired, and personal
> preference.
Again, these ideas are not my own and I have never tried to use oak chips -
although I probably will now. The above mentioned recipe (called "Oak Tree
IPA") can be found in "The Homebrewer's Recipe Guide." I have no idea the
author's names - shameful, I know.
Good luck!
Jarrod
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cpw
> "cpw" <cpwoj...@gmail.com> wrote in message
Jarrod ... thanks for all the insight. I appreciate your time in
sharing all this info.
Since making the original post, I've made a batch of brown ale. I
steamed 1/2 oz. of heavy roast oak chips, and added them to the
secondary. I plan to let that sit for about 3 weeks, at which point
I'll bottle. When I finally get a chance to drink them (in the
spring), I can asses it's oak flavor and make adjustments from there.