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Pete08 · 07-04-2008, 02:36 PM

Recipe Type: Extract
Yeast: Weast
Additional Yeast or Yeast Starter: Coopers
Batch Size (Gallons): 5
Original Gravity: 1.080
Final Gravity: 1.010
Boiling Time (Minutes): 1 hour
Primary Fermentation (# of Days & Temp): 8-10

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Evan! · 07-04-2008, 03:15 PM

Quote:

Originally Posted by Pete08

Hello, new guy here. My F.G. and primery fermentation are only guesses right now, get that out of the way. At the risk of being flamed, here goes; my second batch ever is a barleywine that I mixed and matched from different recipes. After being put in the fermenter Sunday night at 9:00, it has been very busy since about 5:00 Monday morning.

My question is, ever since I saw a particular recipe for barleywine that called for whiskey-soaked chips, I wanted to do this for mine. I soaked some chips in water, then blackened (think charcoal) them on the grill the other night as I was cooking ribs. Into some whiskey they went, awaiting their call to duty. The recipe calls for the chips to be placed in the secondary fermenter. I plan to follow this. Does this sound okay to you experienced fellows to place my whiskey-soaked oak charcoal chips in the secondary, or did I blacken the chips to much? I'd rather not have a hopefully good barleywine ruined by this experiment.

Hmmm...blackened? Sounds risky, if you ask me. I've put toasted oak chips in bourbon before, then added that to a winter ale, but I'd be a little scared of the "charcoal" flavor in a barleywine.

How much DID you blacken them?

**Bobby_M** · 07-04-2008, 03:18 PM

I just went with plain old oak chips. I put them in bourbon at the same time that I pitched the yeast and will let it soak for the 3 week primary then put it in the BW when I rack to secondary.

Pete08 · 07-04-2008, 04:09 PM

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Pete08 · 07-04-2008, 04:32 PM

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northernjerry · 12-22-2008, 11:31 PM

Has anybody ever skipped the chips and just added a few onces of whiskey at bottling/kegging time? I've seen a bourbon Porter recipe that did this.

madtowndmb1 · 01-30-2009, 02:05 PM

Hey guys, I'm new here, but this is what I did.

I made a barleywine and I'm aging it on old scraps from whiskey barrels from Kentucky. So here was my process on this, I cut the slates from the barrel into 10" pieces. Then I seperated the back from the inside, I don't want the dirt, of course. Then I soaked the pieces in Bourbon and water(to reactivate the flavors) for about 2 days. Then I boiled them to sanitize, and boil off the alcohol. All you want is the flavor, not the hotness I think it would add if you left it like it is. It's still aging now, It'll be on those for about 3 months. I can smell the bourbon flavors coming through the bubbles in the airlock!

As far as oak chips, I've used the same method for wine-making. They soak them for a day, then put them in the oven on broil until the edges are black. Then boil them, then into the secondary. They were in there for 2 weeks and it was great. I used an ounce for a 5 gallon batch.

dropitlikesitshot · 02-02-2011, 01:32 AM

@madtowndmd1: how did your beer turn out with the soaked/boiled oak chips? Can you tell me how you boiled the chips (i.e. poured soaked chips into pot and boiled for 20 mins)

Thanks

**strat_thru_marshall** · 02-02-2011, 01:37 AM

man, necro-threads are the name of the game today

perrypainter · 06-19-2011, 03:18 PM

First of all strat thru marshall, barley wines are often aged for at least a year. Therefore in this case it makes sense to inquire about older threads. Second, at least you can't complain about people not using the search bar.