Oaked Brown Ale- recipes, tips, suggestions?

elkdog · 07-23-2008, 01:50 AM

I'm hoping to brew a beer in a couple of weeks that will be a Christmas beer/present for my dad. He loves brown ales and bourbon, so I'm thinking of oaking a brown ale for him, maybe with a little of grandpa's cough medicine in it to make a Bourbon Barrel Brown. My inspiration comes from Jamil's Southern English Brown show, where John Plise talks about a bigger southern brown that is oaked.

Has anyone oaked a brown before? I'm looking to have a moderate oak flavor; more than subtle but not strong. How much American Oak should I use (leaning toward American because it seems that will give more of a bourbon-y oakiness - correct me if I'm wrong)? Also, does anyone have a good recipe for a slightly higher gravity (1.060 or up) brown? I want this to be a bit of a warmer for the winter months, and Jamil's recipe seems a little small for that. Thanks in advance for any help.

EvilTOJ · 07-25-2008, 10:56 AM

Soak some oak cubes in bourbon while the beer is fermenting, then while it's in secondary add the cubes. My experience with oak has told me a little goes a long way, so you may have to keep testing the oakiness and remove them when they get enough wood flavor.

elkdog · 07-28-2008, 02:25 PM

Sorry that I didn't see this until today- had company over the weekend. Bourbon soaked cubes sounds like a plan. Thanks EvilTOJ.