tbrown4

Recipes 

I'm working on an RISish recipe. Looking like target gravity is 1.107. I'd like to simulate bourbon barrel aging for about half of my 5 gallon batch.

I've got white oak and darker French oak. I'm thinking that the white oak is the way to go. How much of the chips should I use? How much bourbon should I soak the chips in? For how long should I soak them? For how long should I let this sit in the beer in secondary?

Thanks for any help!

calebstringer

Recipes 

My RIS that I do, I soak 375ml of bourbon with 2 oz of american oak chips for two weeks in a glass jar, while the RIS is fermenting. Then I rack to a secondary on top of the oak/bourbon for two more weeks max. Actually start tasting it around 7-10 days until it is where it is just prior to where you want it

Then cold crash for three days and bottle or keg

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First batch - 4/30/2012
Total to date - 225 gallons and counting

Boy

Recipes 

Since you can over do the bourbon and oak I split the batch into 1 and 4 gallons using a Carlo Rossi jug. Then I could push it as far as I wanted and then recombine the batch without fear of over doing it. I did 1oz Med+ French with 4oz Makers soaked for 3 weeks. I poured all the Makers and oak into the 1 gallon jug and let it sit for a month and then combined. Worked perfectly.

calebstringer

Recipes 

French is a lot stronger than American too iirc

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Up Next: Building a 20x10 brewhaus....

http://www.flickr.com/photos/30845352@N02/

First batch - 4/30/2012
Total to date - 225 gallons and counting

tbrown4

Recipes 

Was this for a 5 gallon batch? Halving these numbers for 2.5 gallons.

ArcLight

Recipes 

I made a Bourbon Barrel Old Ale.

I caution you about how much Bourbon to use. I used 10 ounces for 5 gallons and it's noticeable.
Before using 375 ML of Bourbon, you should see how you will like that by adding Bourbon to a sample of your beer.

What I did was soak 2 ounces of medium toasted American Oak cubes in 10 ounces of Makers Mark Bourbon for 45 days, then poured that in, and bottled it.
There is a noticeable Oak taste, but the recipe calls for 6 months of aging so I will see how it is early next year.

JayInJersey

Recipes 

Personally I've always got a better result from cubes than chips.

Chips will flavor faster...but the taste never seemed "real" enough for me.


That said...I love my barrel aged ones so much I just bought 2 JD barrels off ebay
They REEK of JD ...its awesome

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cricky101

Recipes 

I've used chips in the past and got some cubes recently for a planned brew. How long do you typically soak the cubes and leave in with the beer in secondary?

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CrystalShip

Recipes 

i used 375ml of makers mark and 2oz of american oak chips in 5 gallons of my imperial stout and one year later it is still boozy as hell! I think next time I will only use enough bourbon to cover the chips

brycelarson

Recipes 

My burbon-vanilla oak aged oatmeal stout only needed about 7 days with the chips suspended in a bag. The flavor pulls out quickly.

I would suggest doing it in a bucket with a spigot so you can taste regularly.