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Old 06-14-2011, 06:01 PM   #1
dirtymike1
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Default Aging double IPA of bourbon barrel pieces

I brewed a batch of double IPA 2 weeks ago and split up the batch last night. I bottled half and put the other half over pieces of bourbon barrel to give it an oak aged/barrel flavor. I've tried to find out via searching, but how long should I leave it over the wood? Since it's about 2.5 gallons I figure I'd leave it for about a week, I don't want it to be too strong of a flavor profile. Any recommendations?

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Old 06-14-2011, 06:17 PM   #2
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A week should work. Just taste it and bottle when you think its done.

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Old 06-14-2011, 06:18 PM   #3
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Taste a small shooter sample at least once a week till you get the level you want.
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Old 06-14-2011, 06:20 PM   #4
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Cool. I'll try it in a week but I figured 7-10 days would be plenty anyway.

Thanks!

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Old 06-14-2011, 06:26 PM   #5
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+1 on tasting it

I've gotten varying flavors and intensities from the same amount of oak and same length of time. Tasting it is really the only way to make sure it is at the level you want.

One thing to note is that the intensity will fade a bit with age, so you may want to rack the beer off of the oak after it is just slightly more intense than you want. With more time and more experience you'll get the hang of it.

TB

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On tap:
1. Bourbon Barrel Imperial Oatmeal Stout 2. Oktoberfest 3. IPA 4. Chocolate Milk Stout 5.[Nitrogen] Dry Stout
Primary:
1. Pale 2. Pale 3. Ger Pils 4. Ger Pils 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none
Bottled:
About 36 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Breakfast Stout x2, Belgian Dubbel, Bohemian Pils, Chocolate Milk Stout, Oktoberfest (lagering)
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Old 06-14-2011, 06:58 PM   #6
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From what I've been studying of liquor soaked oak chips,the flavors don't fade like hops,spices,etc. But rather,change over time to the more mellow aspects of the flavors they already contain. If that makes any sense. I'm going to use 4oz of medium toast French oak chips that've almost completely soaked up 5 jiggers of 8 year old Kentucky bourbon in an airtight container in the fridge.
I figured it'd only take a week at that amount,rather than several when only 2oz or so are used,& the liquid drained off. In my estimation,The liquid soaks flavor out of the oak as much as soaking bourbon flavor into the oak.
Have you ever soaked would chunks or shell bark hickory bark in water too long? You'll see the water turn brown. That's the wood flavors soaking out.
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Old 06-14-2011, 07:16 PM   #7
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Quote:
Originally Posted by unionrdr View Post
From what I've been studying of liquor soaked oak chips,the flavors don't fade like hops,spices,etc. But rather,change over time to the more mellow aspects of the flavors they already contain. If that makes any sense. I'm going to use 4oz of medium toast French oak chips that've almost completely soaked up 5 jiggers of 8 year old Kentucky bourbon in an airtight container in the fridge.
I figured it'd only take a week at that amount,rather than several when only 2oz or so are used,& the liquid drained off. In my estimation,The liquid soaks flavor out of the oak as much as soaking bourbon flavor into the oak.
Have you ever soaked would chunks or shell bark hickory bark in water too long? You'll see the water turn brown. That's the wood flavors soaking out.
Fade, mellow.... po-tay-toe, po-tah-toe....


I've done oaking a couple different ways. When I threw the oak in the secondary, the flavors seemed to change differently with age than when I pre-soaked the oak in liquor and added the liquor to the keg. Or it could just be me.

I would advise experimenting, perhaps splitting a batch and only change the oaking method. Take a sample every month or so and see if you can taste a difference.
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On tap:
1. Bourbon Barrel Imperial Oatmeal Stout 2. Oktoberfest 3. IPA 4. Chocolate Milk Stout 5.[Nitrogen] Dry Stout
Primary:
1. Pale 2. Pale 3. Ger Pils 4. Ger Pils 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none
Bottled:
About 36 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Breakfast Stout x2, Belgian Dubbel, Bohemian Pils, Chocolate Milk Stout, Oktoberfest (lagering)
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Old 06-14-2011, 07:23 PM   #8
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Well I broke the single stave up (it was about 3ft long by 4in wide by 1/4in thick) and steamed it for 20 minutes to clean it. I pour the left over brown water into the batch as well, for added flavor. If nothing else, this is an experiment to learn how to make this process work

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Old 06-14-2011, 07:25 PM   #9
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Quote:
Originally Posted by Tiber_Brew View Post
I would advise experimenting, perhaps splitting a batch and only change the oaking method. Take a sample every month or so and see if you can taste a difference.
I'll try this out next time. Since I added the brown water fromt eh steamer, I won't do that next time and see what happens

Thanks again all!
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Old 06-14-2011, 07:26 PM   #10
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Quote:
Originally Posted by dirtymike1 View Post
Well I broke the single stave up (it was about 3ft long by 4in wide by 1/4in thick) and steamed it for 20 minutes to clean it. I pour the left over brown water into the batch as well, for added flavor. If nothing else, this is an experiment to learn how to make this process work
...and that's just part of what homebrewing is about!

Hope it turns out, bud!

TB
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On tap:
1. Bourbon Barrel Imperial Oatmeal Stout 2. Oktoberfest 3. IPA 4. Chocolate Milk Stout 5.[Nitrogen] Dry Stout
Primary:
1. Pale 2. Pale 3. Ger Pils 4. Ger Pils 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none
Bottled:
About 36 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Breakfast Stout x2, Belgian Dubbel, Bohemian Pils, Chocolate Milk Stout, Oktoberfest (lagering)
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