Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > General Beer Discussion > Bourbon Barrel Effect

Reply
 
LinkBack Thread Tools
Old 02-23-2012, 03:24 PM   #1
osagedr
Recovering from Sobriety
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
osagedr's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Winnipeg, Manitoba
Posts: 2,479
Liked 96 Times on 80 Posts
Likes Given: 26

Default Bourbon Barrel Effect

Made a Scotch ale this past weekend and want to use about half of it for a bourbon barrel Scotch ale. But I don't have a bourbon barrel, of course (actually I do have a few of them but they are 55 gallons and have been stored outside for years...but I digress) so I need another way to accomplish the same effect.

My idea is to soak some form of oak in bourbon and add that to the secondary. From making wine I have US and Hungarian oak in various forms (sawdust, chips, cubes, staves, spirals) anywhere from untoasted to heavily toasted.

Does anyone have experience with this? The Scotch Ale is pretty big--was shooting for an export but boiled off too much so had an OG of 1.067, so not as big as a Strong Scotch Ale.

__________________

2012 Canadian Brewer of the Year
2013 Canadian Brewer of the Year

@evilgoatbrewing

osagedr is offline
 
Reply With Quote Quick reply to this message
Old 02-23-2012, 03:38 PM   #2
thisone
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Los Angeles, California
Posts: 74
Liked 2 Times on 2 Posts

Default

Bourbon is aged in heavy toast American oak

__________________
thisone is offline
 
Reply With Quote Quick reply to this message
Old 02-23-2012, 04:49 PM   #3
yodalegomaster
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: MN
Posts: 420
Liked 5 Times on 5 Posts

Default

You need to soak the wood in bourbon for a couple of weeks, and use a very small amount. I use less than an 1.oz for 15 gallons. It's extremely easy to over do it. Then Taste it: you can always add more but you can't take it away.

__________________
yodalegomaster is offline
 
Reply With Quote Quick reply to this message
Old 02-23-2012, 06:38 PM   #4
osagedr
Recovering from Sobriety
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
osagedr's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Winnipeg, Manitoba
Posts: 2,479
Liked 96 Times on 80 Posts
Likes Given: 26

Default

So you soak one ounce of oak in bourbon for two weeks, then add the oak to the secondary (I guess it could be the primary)?

__________________

2012 Canadian Brewer of the Year
2013 Canadian Brewer of the Year

@evilgoatbrewing

osagedr is offline
 
Reply With Quote Quick reply to this message
Old 02-23-2012, 07:39 PM   #5
Schemy
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Schemy's Avatar
Recipes 
 
Join Date: May 2011
Location: Omaha, NE
Posts: 592
Liked 71 Times on 53 Posts
Likes Given: 92

Default

I would use a medium to light toast to mimic what you would actually encounter if aging a beer in a whiskey barrel. The bourbon will pull out some of the heavy toast through is aging process.

I used a medium toast on my Oak n Rye Porter adding the 2 oz of Oak and 16 oz of Beam Rye. Initially the oak was overpowering, it has aged nicely now, and get good characteristics from the oak and rye whiskey. Was on the oak n rye for about 2 months in secondary, and now in the bottle since November.

__________________

Homebrewers Local 402
www.local402brewers.org
Schemy

ON TAP
Sprockets Sticke Alt
Sir Ryland Sour Brown
Mellow Gold Blond Ale
Gerta Hefeweizen
HB Experience Session India Brown Ale
I, ME, MINE English IPA
Nelson Brett Saison

Schemy is offline
 
Reply With Quote Quick reply to this message
Old 06-29-2012, 01:20 AM   #6
durandf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: pompano, fl
Posts: 60
Default Oak Barrel

Hi
I have a batch of Barley Wine in a secondary and just got a 5 gallon toasted Oak Barrel and want to age the Barley wine in it. Does anyone have any suggestions on exactly how I should do it...how long , etc...Or does anyone have an instructional referecne they can point me to. Thanks

__________________
durandf is offline
 
Reply With Quote Quick reply to this message
Old 06-29-2012, 02:26 AM   #7
ArcLight
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Millburn, NJ
Posts: 943
Liked 43 Times on 37 Posts
Likes Given: 48

Default

1. keep in mind that there is a big difference between Oak cubes and chips. Chips impart the oak flavor much faster.

2. For 5 gallons you can try 1 ounce of oak cubes, though 1.5 to 2 ounces is more common

3. How long will you let the oak sit in the secondary. You can get all sorts of opinions here. For 2 ounces of oak cubes, I plan on 4 weeks

__________________
ArcLight is offline
 
Reply With Quote Quick reply to this message
Old 06-29-2012, 02:06 PM   #8
Mishraile
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Brainerd, MN
Posts: 97
Liked 7 Times on 7 Posts
Likes Given: 9

Default

Lot of good answers here. Remember surface area of oak = flavor. More surface area, more flavor... I think. Anyways, you can buy oak cubes by the ounce from northernbrewer or midwest or whereever. Then stick em in a jar with some burboun for 3-5 weeks. Then toss that (include the bourbon too if you want a stronger bourbon flavor) in the secondary with the beer and let age for however long you want. I am doing one right now. Oak cubes were soaked for 4 weeks and then in the beer for 6 months! WOOO!

__________________

"My own beard boasts my brewing ability better than my brewing ability can stand up to."

Mishraile is offline
 
Reply With Quote Quick reply to this message
Old 06-29-2012, 02:25 PM   #9
huntb
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Grand Haven, Michigan
Posts: 146
Liked 15 Times on 15 Posts
Likes Given: 15

Default

I have a 5 gallon batch of robust porter in the secondary for about two weeks now. I soaked 4 oz of light oak chips in 7.5 oz of Beam Black Label for a week and a half. Think I'm bottling this weekend and then bottle condition for 3-4 weeks.

__________________
huntb is offline
 
Reply With Quote Quick reply to this message
Old 07-04-2012, 10:29 PM   #10
osagedr
Recovering from Sobriety
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
osagedr's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Winnipeg, Manitoba
Posts: 2,479
Liked 96 Times on 80 Posts
Likes Given: 26

Default

Just as a bit of an update, my Bourbon Barrel Scotch Ale turned out really great. I used 50 grams of medium toast Hungarian oak in a small baby food jar of bourbon for 2.5 gallons. I ended up dumping the whole works into the secondary. Just dumb luck, but was really happy with the results. Won me a couple of medals in good competitions.

__________________

2012 Canadian Brewer of the Year
2013 Canadian Brewer of the Year

@evilgoatbrewing

osagedr 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
Kentucky bourbon barrel ale OHIOSTEVE General Beer Discussion 37 12-01-2012 03:19 AM
How many times can a bourbon barrel be used? BeerRunner General Beer Discussion 4 01-24-2012 03:54 AM
Bourbon Barrel Care mpf82 General Beer Discussion 2 12-06-2011 12:57 PM
Bourbon barrel char gannawdm General Beer Discussion 3 06-20-2010 12:35 AM
Bourbon Barrel Brew brewhead General Beer Discussion 11 11-24-2007 09:25 PM