*Ss Brewing Technologies Giveaway - Enter Now!*

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Adding Oak and Coffee to Black Ipa
Reply
 
LinkBack Thread Tools
Old 03-30-2012, 01:04 AM   #1
InityBrew
Feedback Score: 20 reviews
Recipes 
 
Join Date: Oct 2011
Location: Phoenixville, Pa
Posts: 808
Liked 230 Times on 158 Posts
Likes Given: 65

Default

I have a 5g batch of black ipa in the primary (3 weeks) and I want to split it and add some Bourbon aged oak chips and coffee to half if it.

Should I Bourbon soak the oak, and cold press the coffee? Or soak the oak and coffee beans together and then add to secondary.

I am looking for a more subtle coffee flavor / aroma.. nothing to overwhelming.

Also, how much oak and coffee would you recommended using for a 2.5 gallon batch?

Any input would be excellent.

__________________

Haus Of Kane


Last edited by InityBrew; 03-30-2012 at 03:14 AM.
InityBrew is offline
 
Reply With Quote Quick reply to this message
Old 03-30-2012, 04:15 AM   #2
tally350z
HBT_SUPPORTER.png
Feedback Score: 3 reviews
 
tally350z's Avatar
Recipes 
 
Join Date: May 2011
Location: Tallahassee, FL
Posts: 1,179
Liked 77 Times on 65 Posts
Likes Given: 1

Default

For the coffee I would use about 1/8th of a pound for your 2.5 gallon batch. Coffee is pretty potent, and remember you can always add more, but not take out the coffee flavor/aroma.

Crush the coffee beans or if you already have crushed, add it to about 24 oz of water and let sit. After about 24 hours take that and add to secondary. Remember to sanitize. So if you have too boil the water and allow to cool.

As far as the bourbon soaked oak, I am not quite sure on the amount to add never tried that one.

__________________
Toasting Tortoise Brewery
Primary - Smoked Belgium
Secondary - SOUR TORTOISE
Kegged
- Burton IPA, Munich Lager, Cream Ale
Bottled - Muscadine Port, Imperial Stout

North Florida Brewers League
tally350z is online now
 
Reply With Quote Quick reply to this message
Old 03-30-2012, 05:00 AM   #3
lpdjshaw
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: North County, San Diego, California
Posts: 358
Liked 15 Times on 14 Posts
Likes Given: 6

Default

For a subtle oak I usually use 1 - 1 1/2 oz (dry) of medium toasted oak chips per 5 gal. I usually use 2 oz per 5 gal. in my Christmas beers. I put the chips in a zip lock bag and just enough bourbon to cover them. I soak 'em for a day or two, or a week, or a few months....and add the liquid and all to the secondary and leave (usually along with dry hops) there for a week to ten days. I've heard some people drain the liquid and dry the chips out supposedly to tone down the tannins...?

__________________
TIKI Brew
lpdjshaw is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools