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Old 12-15-2010, 04:32 AM   #1
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Default Using Jack Daniel's barrel chips, my experience.

So, I have been on this burbon/whiskey/oaked beer kick lately (I suspect this has nothing to do with my Jameson supply running low...) and I decided I would use the JD chips. I can NOT say enough good things about using these chips! Hate the whiskey, love the chips! As I sit here typing this I am like Pavlov's dog, wishing my IIPA was now carbed. Just a few more days and it will be!

I brewed up the DFH 90 min clone recipe with extra hops, malt and a different yeast, it is EXCELLENT. I really wanted to do something different with this so I dry hopped this to extreme. Well, It was pretty extreme for me lol... all in all, I used over 1 lbs of hops per 6 gallon batch in the boil and 8 oz per 6 gallon batch for dry hopping. I dry hopped it for 1 week (this helped it mello and blend/finish) then racked to the bucket for oaking and new dry hops.

I used 1 lbs of the JD chips, 1 oz of each of the hops and a small paint strainer bag. I toasted the chips for 20 minutes @ 250 F on a cookie sheet. I then put the chips + 4oz of hops in the sanitized bag and tied it shut, it was a tight squeeze, and racked the beer on over. I checked it 2 days later. I was a bit sad, very little flavor added. Another 2 days and it was just about perfect. I kegged/bottled it @ 5.5 days. These chips flavor complement the beer VERY well.

I will be using this formula again for future IIPAs, IPAs and maybe even a light ale or blonde that I feel may need to get "oaked". It added a brilliant oaky, whiskey (NOT BOURBON), light vanilla flavor and I seriously can not wait...

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Old 12-15-2010, 12:07 PM   #2
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I heard you are supposed to "over-oak" it just a bit, because the oak fades. Is that your experience?

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Old 12-15-2010, 01:10 PM   #3
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I took mine to a 1/2 day past perfect. This seemed to be the point where if some of the flavor does fade It would be ok and if it doesn't then I am still not "over oaked".

I will also put out there I would check the beer every day after 2 days. Everyone's palate is different so the time frame that was "perfect" for me may be to strong or not enough for you.

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Old 12-15-2010, 11:33 PM   #4
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Hmmm. You sold me. I'm trying it for spring. You soak your own chips? I've seen it pre-packaged but aren't those for smoking/grilling with? Is there much of a difference?

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Old 12-15-2010, 11:37 PM   #5
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You even played with toasting them...Awesome!!! Welcome to the cheap side.

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Old 12-15-2010, 11:45 PM   #6
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Quote:
Originally Posted by gregger View Post
Hmmm. You sold me. I'm trying it for spring. You soak your own chips? I've seen it pre-packaged but aren't those for smoking/grilling with? Is there much of a difference?
The oak trees grown for smoking/grilling are fed a steady diet of worm nutrients, and baby cows fo rthe first 3 years of their lives, while the oak barrels intended for brewing.......

Oak barrels is oak barrels is oak barrels.

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You even played with toasting them...Awesome!!! Welcome to the cheap side.
I love the oak in a lighter colored beer too, not just in a stout or porter.

BRAVO!!!
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Old 12-16-2010, 03:22 AM   #7
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Quote:
Originally Posted by gregger View Post
Hmmm. You sold me. I'm trying it for spring. You soak your own chips? I've seen it pre-packaged but aren't those for smoking/grilling with? Is there much of a difference?
For the record YES I used the grilling chips...I did not soak them in anything.

I really have been digging the oak and bourbon/whiskey flavored beers. There is a MASSIVE difference between the two as far as flavors I have noticed since most of the beers I have tried have been bourbon.

IMO the bourbon added a warmer, sherry wine like flavor. Where the whiskey added a more crisp flavor.

Also, I am NOT taking credit for use of these chips. I know many people here have or at least talked about it. Just never in a "how to kinda way". I have been very impressed with this brew so far and was very reserved about trying this but it paid off in the best of ways.

BTW, I love single malt whiskey. JD is not this but IMO it gives a fantastic flavor and it keeps my single malt where it belongs...in my bottle, glass or tummy not in a wood bath...
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Old 12-16-2010, 04:39 PM   #8
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No, excellent thread and sharing of good info.

I take back anything unkind I said about you Oh Beer Ninja. You have earned the sacred scroll.

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Old 01-15-2011, 01:48 AM   #9
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I used 1 lbs of the JD chips, 1 oz of each of the hops and a small paint strainer bag.
You used 1 pound?! Surely this is a typo...

I'm wondering how much you did use, because I currently have some as well soaking in Jameson for a stout being brewed tomorrow. Somewhere from 1-2oz range was appropriate I thought though...
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Old 01-15-2011, 03:59 AM   #10
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You used 1 pound?! Surely this is a typo...

I'm wondering how much you did use, because I currently have some as well soaking in Jameson for a stout being brewed tomorrow. Somewhere from 1-2oz range was appropriate I thought though...
Nope. I used 1 Pound or 1# for 6 gallons. They come in 3 pound bags and they are really just over 2# a bag, so I used under 1/2 the bag. The bag was under $10 so I had under $5 total in the oak and whiskey since I did not need to add any booze.

I tried doing the oz thing with oak cubes from LHBS and never got decent results. I had soaked them in Jameson and I put the cubes and whiskey into the beer for over a week and no one could/can taste it in that batch, including me. I am sure folks do use a small amount and can taste it but I wanted results fast since this was a tasty IIPA and I was all done oaking in 5 1/2 days.



On a side note, I will be using the same chips I used here on a new project. I had made a smokey barley wine and have PLENTY of it aging and I even have some on tap but it is not my most favorite, I am sure a couple of 12oz. bottles a year will be more than enough for me, so I have 8+ years worth stored away.

What I am doing is freeze concentrating about 1/2 the batch. It started @ 12% ABV. I am still in the process of concentrating the batch but it is looking like I will have just under 1 gallon by the time I freeze concentrate the batch twice. The second time it is looking more like a slushy than a block of ice so I will use cheese cloth to help trap the ice but we will see in the am...

I will scale down the same quantity and age the concentrated BW on the chips until it is perfect. I will then add in some Jameson to flavor it to my liking, then bottle it into 12oz bottles uncarbed. So I am essentially turning this into a "sipping whiskey flavored shot". The prototype was REALLY good. I mean YUMMY! did I mention I like whiskey?

I am calling this drink "eichenfass shwartz eisen gerstenwein Irischer whisky" because that is a pretty accurate description of what it is and I plan on taking a bottle out on the ice with me fishing, it should not freeze...It is being called "Black Ice" for short.

If I am right this may be a great way to harvest "bad batches" and turn them into some kind of shot. I can toast chips/cubes, get different woods and liquors to create a unique beverage. Beer went sour? Make an apple chip bourbon shot. Taste like Satan's anus? Make a dark toasted rum. I can not think of a better reason to freeze concentrate than "My batch went bad/I did not like it/it is not to standards.".

I will report back after the finished product is ready in a week or 2.
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