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Old 06-14-2010, 04:07 PM   #1
ericelmer
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Default Aged IPA with Oak Chips a Good Idea?

I'm hoping to brew 5 gallons of an (AG) & Extract IPA today which I will leave it in the primary fermenter until next Wednesday, then rack it in a secondary (glass carboy) for 6 weeks at about 65 degrees before I bottle it.

I'm planning to use the dogfish 60 min clone recipe but add a little twist by throwing in some oak chips soaked in whiskey with addition to the dry hops when I rack to the secondary. I will then leave it in the seconday for 42 days (i'll be out of the country) before bottling.

Will I have any problems with dry hoping and adding oak chips for this length (planning to use about 4 oz of oak chips.) ?

Also any recommendations on a more suiting IPA for this? I want to make the most of my time so when I come home I'll have a great beer waiting for me!

Thank you!

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Old 06-14-2010, 04:15 PM   #2
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If you are going to leave them in the secondary for that long, id go with a max of about 1.5-2 oz oak. I soak mine in bourbon for about 48 hours before dropping them into the secondary. If you have a strong oak flavor when you crack it open, let it age a while longer and it will mellow out some.

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Old 06-14-2010, 06:58 PM   #3
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I just did a 1.5oz serving of oak cubes in a 10% abv beer. It's sitting in secondary for two months.

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Old 06-14-2010, 07:59 PM   #4
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Leaving dry hops in secondary for too long will produce grassy flavors. Look into that more before you decide to go ahead. 10-15 days max is what I have found for dry hopping.
the shelf life on IPA's is somewhat limited. You will find that your IPA's become less and less hoppy has time goes by.
You should look for a different style for what you are trying to do, IMHO

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Old 06-14-2010, 08:04 PM   #5
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local brewpub makes an oak-aged IPA.

it's disgusting. i don't understand how they keep selling it. I have a pretty "open" palate, and I can't choke down a pint of it.

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Old 06-14-2010, 08:38 PM   #6
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I agree with the 10-15 day max dry hopping. I dry hopped for 3 weeks once and extracted grassy flavors. So I would not leave hops in that long.

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Old 06-14-2010, 09:21 PM   #7
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I've had a few wood aged IPAs, and the older it gets the less hoppy it gets. I tried a 2006 Double Bastard aged w/ French Oak and it tasted like a barleywine.

It'll probably come out decent but it might not be the IPA you expect depending on how old you let it get.

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Old 06-14-2010, 09:28 PM   #8
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Thanks for the advise!

I can have my girlfriend throw in the dry hops while I am away. When would be the ideal time to dry hop. As of now I'm planning to have her dry hop it 2 weeks before bottling.

I bought an ounce of oak chips at the brew shop but I'm still debating whether to add them or not. I bought an arrogant bastard oaked and one regular to compare.

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Old 06-14-2010, 10:09 PM   #9
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shoot for 10 days prior to bottling for your dry hop addition.

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Old 06-14-2010, 10:11 PM   #10
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check here for some recipe ideas: http://www.homebrewtalk.com/f77/?day...ort=replycount

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