Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Oak chips in IPA?
Reply
 
LinkBack Thread Tools
Old 04-03-2006, 01:13 PM   #1
cweston
Feedback Score: 0 reviews
 
cweston's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Manhattan, KS
Posts: 2,019
Liked 13 Times on 9 Posts

Default Oak chips in IPA?

I racked a big-ass IPA this weekend: it had a starting gravity in the upper 60s and IBUs around 63 from Columbus, Centennial, and Cascade.

I'm going to dry-hop for about a week with Columbus but am also considering some oak chips.

I really like some of the oaked stouts I've had, and I know that originally British IPAs were often aged in oak, but I've never tried it with an IPA.

Thoughts on this, and on how much oak chips would make for a subtle but distinct oak flavor (for a 5 gallon batch)?

__________________

Primary: none
Secondary:
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale
cweston is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2006, 01:17 PM   #2
Ivan Lendl
Feedback Score: 0 reviews
 
Ivan Lendl's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Wimbledon Finals
Posts: 1,312
Liked 6 Times on 6 Posts

Default

i made an oak tea once for an IPA...i think i used like 5 ounces, boiled for ten minutes, then strained and cooled the 'tea' and pitched into the secondary...the flavor was overpowering at first, but mellowed with age.

you can also put the beer directly onto oak chips, which would probably be more subtle. The Dude mentioned having Jack Daniel's oak barrel chips which sound like an awsome thing to try if you can get some...

just be sure to sanitize whatever your using...

__________________

Primary: empty
Secondary: empty
Bottled: Barbarian IPA
Up next: Configuration 9

Ivan Lendl is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2006, 03:04 PM   #3
Baron von BeeGee
Beer Bully
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Baron von BeeGee's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Barony of Fuquay-Varina, NC
Posts: 5,419
Liked 17 Times on 16 Posts

Default

You can get oak chips from the wine section of most HBS's. I put 3.5oz in a stout and found it to be too much (dropping the steamed cubes directly in the secondary). For a lighter beer, I'd be inclined to add 1oz of oak cubes to the secondary for the last week and go from there.

__________________
Baron von BeeGee is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2006, 04:48 PM   #4
Chairman Cheyco
***DRAMATIZATION***
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Chairman Cheyco's Avatar
Recipes 
 
Join Date: Dec 2005
Location: Calgary
Posts: 3,274
Liked 9 Times on 9 Posts

Default

I just bottled an IPA that I had aged in secondary on 2oz of oak chips and it's super oaky. I'm hoping it mellows, and I've heard that it will. I boiled them for a couple minutes in just enough water to float them.

__________________

Once the wind has been broken, it cannot be fixed.

Chairman Cheyco is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2006, 04:56 PM   #5
Baron von BeeGee
Beer Bully
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Baron von BeeGee's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Barony of Fuquay-Varina, NC
Posts: 5,419
Liked 17 Times on 16 Posts

Default

They imparted a harsh oaky tannin flavor to my beer which might be appreciated in wine, but not in stout. It's not the oaky flavor I mind, just the tannic bitterness. I'd probably do 2oz in a stout and no more than 1oz in a lighter beer next time (if I ever do it again at all).

__________________
Baron von BeeGee is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2006, 04:57 PM   #6
cweston
Feedback Score: 0 reviews
 
cweston's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Manhattan, KS
Posts: 2,019
Liked 13 Times on 9 Posts

Default

Quote:
Originally Posted by Chairman Cheyco
I just bottled an IPA that I had aged in secondary on 2oz of oak chips and it's super oaky. I'm hoping it mellows, and I've heard that it will. I boiled them for a couple minutes in just enough water to float them.
Yeah--I was thinking more like 1 oz. But I don't want ti to be so subtle that II don't learn anything about what an oaked IPA tastes like.

I'm also sure that I will try soaking oak chips in bourbon before racking onto them some time, but I think I'll save that for a stout.
__________________

Primary: none
Secondary:
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale
cweston is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2006, 05:22 PM   #7
Chairman Cheyco
***DRAMATIZATION***
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Chairman Cheyco's Avatar
Recipes 
 
Join Date: Dec 2005
Location: Calgary
Posts: 3,274
Liked 9 Times on 9 Posts

Default

I tried one ounce last time and it wasn't perceptible. It'll mellow I'm sure.
I hear you about the tannins BG, I wonder if putting them in without boiling them would help? I'm going to do that next time.

__________________

Once the wind has been broken, it cannot be fixed.

Chairman Cheyco is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2006, 05:27 PM   #8
SkewedBrewing
Hopscallion
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
SkewedBrewing's Avatar
Recipes 
 
Join Date: Jan 2006
Location: Doha, Qatar
Posts: 1,047
Likes Given: 1

Default

Would you really want to risk not sanitizing your chips?

__________________
"All other nations are drinking Ray Charles beer and we are drinking Barry Manilow."

Reusable Pry-Off Bottles Wiki
SkewedBrewing is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2006, 05:31 PM   #9
Chairman Cheyco
***DRAMATIZATION***
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Chairman Cheyco's Avatar
Recipes 
 
Join Date: Dec 2005
Location: Calgary
Posts: 3,274
Liked 9 Times on 9 Posts

Default

Maybe soak them in vodka for a bit or something first, but no boiling to anger the tannins...

__________________

Once the wind has been broken, it cannot be fixed.

Chairman Cheyco is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2006, 05:35 PM   #10
casebrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2005
Location: San Diego
Posts: 847
Liked 6 Times on 6 Posts

Default

Nukem. That way you won't steep the tannins into boiling water. Careful, they can turn to charcoal internally- If they get light weight, you've just made an inverted charcoal oak mini-barrel. Maybe nuke them in a tupperware 'steamer' with a couple tablespoons of water? Or soak in Bourbon? then throw the chips into the wort, and sip the "Aged in oak for 30 minutes" bourbon. Or use the whole bottle of boubon, and refill it for later sipping? Adjunct liqour perhaps?

__________________

So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?

72 batches so far,
48 wine, mostly Loquat, peach, plum, prickly pear
23 beers and ciders
1 sauerkraut
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"


casebrew is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Oak Chips... GK@BCB Recipes/Ingredients 2 02-20-2009 08:16 PM
Oak Chips, yes or no? SRFeldman79 Recipes/Ingredients 4 11-11-2008 03:37 AM
oak chips! benpen General Beer Discussion 8 08-21-2008 02:05 PM
How do you use oak chips? RoseburgBrewer Recipes/Ingredients 3 03-19-2008 06:13 PM
oak chips mot General Techniques 6 05-26-2007 10:29 PM



Newest Threads

LATEST SPONSOR DEALS