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-   -   Oaked Imperial Whiskey Stout (http://www.homebrewtalk.com/f36/oaked-imperial-whiskey-stout-333841/)

calebstringer 06-07-2012 04:06 PM

Oaked Imperial Whiskey Stout
 
Hi guys, I brewed an Oaked Imperial Whiskey Stout from AHS last week. The directions do not specify how long to leave the stout in the secondary on the oak and whiskey (actually, Im going to use a bourbon instead) Any suggestions? Plan is two weeks in the primary, dump the trub and harvest the yeast, and add the oak and bourbon to it. I know it needs aged for 3-6 months, but is that entire time in the secondary? Or should I be doing two weeks primary, two weeks secondary, then bottle and age for 3-6?

Thanks

Caleb

dcHokie 06-07-2012 04:23 PM

Did the recipe kit come with oak chips or cubes? If chips, they'll quickly impart a lot of intense oak flavor in about 2 weeks. If cubes, you can let them ride for months. Either way, boil them for a good 10 minutes+ before adding to your secondary for bulk aging.

JakeFegely 06-07-2012 04:29 PM

I just did my first oaked bourbon beer ( a wee heavy). I read a number of different approaches. In my case I let it get through primary,then racked to secondary on top of oak chips (that had been soaked in bourbon for about 2 months). I believe the adding of oak and bourbon flavors is separate from the aging. I sampled the beer a few times when it was on the oak and decided to bottle it after 1 month on the chips. That was last week. Now I'll let it sit until the fall - or I get too impatient - whichever comes first!

Bottom line - I'd say sample occasionally until you have the oak/bourbon flavor you want, then package and let it age.

calebstringer 06-07-2012 09:24 PM

Quote:

Originally Posted by dcHokie (Post 4151814)
Did the recipe kit come with oak chips or cubes? If chips, they'll quickly impart a lot of intense oak flavor in about 2 weeks. If cubes, you can let them ride for months. Either way, boil them for a good 10 minutes+ before adding to your secondary for bulk aging.

It came with chips...in fact, half the bag almost seems like sawdust....that should be fun to clarify out....

But I think I will take that route. Two weeks on the Oak, then bottle.

Thanks!

dcHokie 06-08-2012 02:12 PM

Quote:

Originally Posted by calebstringer (Post 4152787)
It came with chips...in fact, half the bag almost seems like sawdust....that should be fun to clarify out....

But I think I will take that route. Two weeks on the Oak, then bottle.

Thanks!

I think I've heard of some of the 'Brewer's Best' kits coming with a powdered, toasted oak, perhaps it's similar. You could probably use a sanitized muslin hopsack and a coffee filter and run it through that. That way you could add your oak sack for a couple weeks and pull it once you like the taste and continue to bulk age, if you like. It's been my experience that even overwhelming oakiness will age out over time (years). Good luck with your stout, cheers.

boredstate 06-20-2012 09:12 PM

sorry for the bump, but brewing this same kit saturday and was wondering the same thing about the oak chips.. I'm kind of weary about adding 375ml of maker's mark as suggested.. i might try half of that & add more if needed. any recommendations there?

dcHokie 06-20-2012 09:16 PM

Quote:

Originally Posted by boredstate (Post 4188232)
sorry for the bump, but brewing this same kit saturday and was wondering the same thing about the oak chips.. I'm kind of weary about adding 375ml of maker's mark as suggested.. i might try half of that & add more if needed. any recommendations there?


When adding liquor, you can always add more but you can't take it out. Add to taste.

MrTheKing 06-20-2012 09:22 PM

I added 125ml to a vanilla bourbon porter I brewed which came out fantastic. I wouldn't think of adding any more than that though. I had a Makers Mark stout at Great Divides anniversary party that tasted like almost straight mm, I could barely drink it - maybe in the winter months it would be better but outside in the summer...ugh

HawksBrewer 06-20-2012 09:33 PM

375ml is going to give you a solid bourbon taste that will always be towards the front of the flavor palette. I've experimented w/ everything between 6-16oz (you'll have to convert the other numbers, but for reference 375ml=12.68oz) and I found 10oz to be the sweet spot for a 5 gallon batch. You still get really good bourbon flavor, but it rides somewhere in the middle of the flavor palette. As posted by MrTheKing, 125ml or roughly 4-5oz will give you a nice essence of bourbon.

When it all comes down to it, think about what YOU are looking for. I know it's an imperial, but is it one that you plan on having a few of at a time? Or is it going to be a fireside sipper from a snifter where one is enough?

As a side note, bourbon stouts/porters are my absolute favorite to brew and drink. The only problem is waiting for them to mature!!!

boredstate 06-20-2012 09:33 PM

Quote:

Originally Posted by dcHokie (Post 4151814)
Either way, boil them for a good 10 minutes+ before adding to your secondary for bulk aging.

i assume you mean to boil them for sanitization purposes, but wouldn't soaking them in maker's for a few days effectively sanitize them?


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