I just brewed a Amarillo IPA. 12 # 2-row, Amarillo threw out the boil. I have some light toasted oak chips and I was wondering if I should soak them in some white wine or maybe some other type of wine. I have heard of soaking in burbon or whiskey. It just sounded like this would go well with the IPA. What are your thoughts? Good idea or bad idea?
Just going with the idea of a wine barrel. If you aged the IPA in a white wine oak barrel. Just a thought, I saw this done in Brew mag. for the summer ale. Opel Ale I think was the beer that used the oak chips in white wine.
Sounds intriguing. The oaked IPA's I've had were good, but I'm not sure how the white wine would play in. I suppose it would make a difference on what kind of white you're dealing with as well. Savignon Blanc or Chardonnay, Riesling or Vignonet? All bring different flavours. Give it a try and let us know.
Primary: Burned Mead
Secondary: Bourbon Barrel Porter
Bottled: More Bourbon Barrel Porter, New Pekin Common, Flat Tail Old Ale, Bad Monkey Banana Wine, Flanders Red, Pumpkin Ale
Drinking: Too Much
On deck: Something crazy to use up the 3+ pounds of hops sitting in my freezer
Just a note that some of the compound that you may be hoping to extract from your wood chips into your beer are going into your wine. Being of a higher ABV than the beer, the wine will more efficiently strip the chips than beer.
Also, be aware that the chips degrade quickly. It is recommended that they not stay in beer longer than four weeks because any longer will result in the release of harsh tannins.