kinkothecarp

Recipes 

Hey guys, I'm making the following recipe and wanted to know what you thought of the recipe, and the idea of using American oak. I stole the recipe from here, I just changed the yeast to what I had laying around.

Recipe Type: All Grain @ 70% BHE
Yeast: SLURRY! ~1 cup of PacMan
Batch Size (Gallons): 5.5
Original Gravity: 1.088
Final Gravity: 1.020
IBU: 92
Boiling Time (Minutes): 60
Color: 39.9 SRM

Amount Item Type % or IBU
10lbs Light Liquid Malt Extract
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.26 %
1 lbs Chocolate Malt (350.0 SRM) Grain 5.26 %
1 lbs Special B Malt (180.0 SRM) Grain 5.26 %
0.50 oz Nugget [13.00 %] (90 min) (First Wort Hop) Hops 20.4 IBU
1.00 oz Nugget [13.00 %] (60 min) Hops 34.7 IBU
1.00 oz Amarillo Gold [8.50 %] (30 min) Hops 17.4 IBU
1.00 oz Amarillo Gold [8.50 %] (15 min) Hops 11.3 IBU
1.00 oz Amarillo Gold [8.50 %] (10 min) Hops 8.2 IBU


I was going to soak the American Oak Chips in burbon and throw them in for eight weeks

dwarven_stout

Recipes 

How much oak are you planning on putting in? 8 weeks is likely too long- you'll want to taste-test it as you go. Another option would be to use oak cubes, which release their flavors more slowly and evenly than chips do.

Edit: This thread just popped up in the new posts feed- you might find it interesting. There's another oaking thread around somewhere, too.

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kinkothecarp

Recipes 

Yes, I actually have cubes not chips. I thought it was reversed. I'm soaking them in whiskey now, and I'll drop them in the secondary next week.