*Ss Brewing Technologies Giveaway - Enter Now!*

Home Brew Forums > Home Brewing Beer > General Beer Discussion > Using Oak Chips in you beer?
Reply
 
LinkBack Thread Tools
Old 09-20-2010, 11:46 PM   #1
BrianTheBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: San Diego CA
Posts: 1,306
Liked 1 Times on 1 Posts
Likes Given: 1

Default Using Oak Chips in you beer?

Well I just brewed a Russian Imperial Stout. I have never used oak chips and wanted to see how many ounces you all think I should use for a 5 gallon batch?

Thanks

__________________
"Kölsch is the only language one can drink" - Anon

"Good people drink good beer" - Hunter S. Thompson



http://brianthebrewer.blogspot.com
http://twitter.com/BrianTheBrewer
http://www.chugsd.com
http://www.quaff.org/
BrianTheBrewer is offline
 
Reply With Quote Quick reply to this message
Old 09-21-2010, 12:05 AM   #2
Nateo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Bennett Springs, MO
Posts: 2,055
Liked 37 Times on 29 Posts
Likes Given: 35

Default

I'd use 3oz

__________________

To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

Nateo is offline
 
Reply With Quote Quick reply to this message
Old 09-21-2010, 12:11 AM   #3
theschick
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Olathe, KS
Posts: 324
Liked 4 Times on 4 Posts
Likes Given: 1

Default

I've seen people post anywhere from 1 - 4 oz. I think it also depends which type of oak chips, US, French, the toast, etc. You can always try a lesser amount 2-3 oz, and just let it sit until it reaches the flavor you like.

__________________
theschick is online now
 
Reply With Quote Quick reply to this message
Old 09-21-2010, 12:14 AM   #4
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 61,213
Liked 4507 Times on 3278 Posts
Likes Given: 883

Default

I'd start with an ounce, and see how oaky it gets first. It's very easy to overoak, and then it takes forever to age out. I used 1 ounce in a 3 gallon batch last year, and only oaked it for 10 days, and it took months to taste like I wasn't drinking an oak tree. I used medium American toast.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 09-21-2010, 02:03 AM   #5
rockfish42
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Merced, CA
Posts: 814
Liked 18 Times on 17 Posts
Likes Given: 5

Default

I suggest using cubes, since they flavor the beer slower you have a wider window of not overdoing it.

__________________
rockfish42 is offline
 
Reply With Quote Quick reply to this message
Old 09-21-2010, 07:38 AM   #6
biochemedic
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
biochemedic's Avatar
Recipes 
 
Join Date: Jun 2010
Location: Carnegie, PA
Posts: 1,813
Liked 79 Times on 70 Posts
Likes Given: 21

Default

Quote:
Originally Posted by Yooper_Brew View Post
I'd start with an ounce, and see how oaky it gets first. It's very easy to overoak, and then it takes forever to age out. I used 1 ounce in a 3 gallon batch last year, and only oaked it for 10 days, and it took months to taste like I wasn't drinking an oak tree. I used medium American toast.
+1! I have 2 oaked recipes that I do (vanilla robust porter and a rye pale ale) and have over time drastically cut back on the amount of oak that I use because of way over-oaking with larger amounts. I'm down to 1 oz for a 5 gal batch, and I leave it in for ~2 weeks.

Granted, a imperial stout may stand up to the oakiness better, but with something like this, you're probably better to go low and slow, then add more if you need to later (you're going to want to age this a bit anyway, right?)

FWIW, I also use American oak, but I have been using the light toast and I soak them in bourbon before using them.
__________________
biochemedic is offline
 
Reply With Quote Quick reply to this message
Old 09-21-2010, 02:07 PM   #7
tlael
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: St. Louis, MO Area
Posts: 175
Liked 1 Times on 1 Posts
Likes Given: 5

Default

In my recent RIS, I used 1 oz. of Bourbon soaked chips (5gal. Batch).
Tasted great during bottling.

__________________
tlael is offline
 
Reply With Quote Quick reply to this message
Old 09-21-2010, 11:26 PM   #8
BrianTheBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: San Diego CA
Posts: 1,306
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Great thanks to all. Think I will try with 1oz and let it sit for awhile.

__________________
"Kölsch is the only language one can drink" - Anon

"Good people drink good beer" - Hunter S. Thompson



http://brianthebrewer.blogspot.com
http://twitter.com/BrianTheBrewer
http://www.chugsd.com
http://www.quaff.org/
BrianTheBrewer is offline
 
Reply With Quote Quick reply to this message
Old 08-24-2011, 06:52 PM   #9
riprollins
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Gulf Breeze, Florida
Posts: 16
Default

Quote:
Originally Posted by BrianTheBrewer View Post
Great thanks to all. Think I will try with 1oz and let it sit for awhile.
How'd it come out?!

I'm brewing an Imperial Pale Ale and I would like to split my batch bottling half and aging the remainder with light oak chips.
__________________

Cheers, Mates!!

Rip

riprollins 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
Brewing Beer, Drinking Beer and Managing Beer Gut permo General Beer Discussion 101 03-11-2014 07:44 PM
light or dark toasted oak chips for Blind Pig IPA? bguzz General Beer Discussion 5 06-12-2010 03:13 PM
Oak chips/ Oak barrel Jun General Beer Discussion 20 04-19-2010 08:05 PM
oak chips! benpen General Beer Discussion 8 08-21-2008 01:05 PM
Oak chips in the secondary? Waldo General Beer Discussion 16 10-09-2005 06:10 PM