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Old 06-09-2009, 02:26 AM   #1
sjlammer
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Default Oaked IPA help

I made an all grain IPA

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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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)
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Old 06-09-2009, 02:59 AM   #2
carbon111
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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.

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Fermenting: Carbon's Grizzly Bear, Young's Special London Ale (clone)

Bottled/Conditioning:Siberian Raven Winter Ale, Cherry Tree Porter, Victoria's Dirty Secret

Drinking: Montgomery Scottish Ale, Thames American Bitter, Crow's Beak Old Ale, Bastet Brown, Carbon's Cascade Ale, Red Silo Honey IPA

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Old 06-09-2009, 07:52 PM   #3
sjlammer
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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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Old 06-09-2009, 08:44 PM   #4
Duster72
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I have always heard to taste it every 3-4 days and rack it off as soon as you think it's getting close.

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Old 06-09-2009, 09:07 PM   #5
carbon111
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Well, yeah, it certainly wouldn't hurt to check by tasting it.

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Best Regards, James
--
My beer blog: http://brewdujour.blogspot.com
My website: http://www.carbon111.com


Fermenting: Carbon's Grizzly Bear, Young's Special London Ale (clone)

Bottled/Conditioning:Siberian Raven Winter Ale, Cherry Tree Porter, Victoria's Dirty Secret

Drinking: Montgomery Scottish Ale, Thames American Bitter, Crow's Beak Old Ale, Bastet Brown, Carbon's Cascade Ale, Red Silo Honey IPA

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