6 gallons finished volume
1.065 to 1.015
amarillo, magnum, centential, willamette hops
two weeks in primary
one week in secondary, then:
I took two ounces of medium toast french oak chips and soaked them in about 2/3 of a cup of evan williams single barrel boubon for two days.
then i threw the whole lot, bourbon and all, into the secondary fermenter.... now im wondering if i put too much in? should i have not put the bourbon in too? how long should i leave it in for?
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~"A fine beer may be judged with only one sip, but it's better to be thoroughly sure.”
On Deck: Spruce APA, Chambord Fortified Chocolate Porter, Imperial IPA
Primary:
Primary:
Secondary: Belgian Dark Strong Ale
Conical:
Lagering: None
Kegged/Drinking: Cascade, Cent., Amarillo Pale Ale
Kegged/Drinking: Belgian Pale Ale (HG yeast for yeast cropping see above)
Bottled: ESB
Last time I wanted a bourbon-oak touch, I soaked 4oz of oak chips in two cups of small batch bourbon for a week, shaking the jar every now and then. When I was ready, I just put the liquid in the secondary as it had soaked up a ton of oak flavor by then.
For a five gallon batch it wasn't too strong imho. You should be fine.
If you think its a bit too much when you taste it, lay it up for a few months and the flavor will mellow nicely.
ok.. thanks for the vote of confidence. i was contemplating racking it off the oak tonight, but i think ill let it play.
__________________
~"A fine beer may be judged with only one sip, but it's better to be thoroughly sure.”
On Deck: Spruce APA, Chambord Fortified Chocolate Porter, Imperial IPA
Primary:
Primary:
Secondary: Belgian Dark Strong Ale
Conical:
Lagering: None
Kegged/Drinking: Cascade, Cent., Amarillo Pale Ale
Kegged/Drinking: Belgian Pale Ale (HG yeast for yeast cropping see above)
Bottled: ESB
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