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-   -   Oaked SMaSH (AG) (http://www.homebrewtalk.com/f77/oaked-smash-ag-56314/)

Orfy 02-24-2008 01:31 PM

Oaked SMaSH (AG)
 
Recipe: Oaked Single Malt Ale
Brewer: Orfy
Style: Wood Aged Beer
TYPE: All Grain

Brewhouse Efficiency: 65.0 %

Ingredients:
------------
Amount Item
8.00 kg Pale Malt, Maris Otter (Thomas Fawcett)
20.00 gm Fuggles [4.50%] (60 min) (First Wort Hop) 9.5 IBU
20.00 gm Fuggles [4.50%] (30 min) 6.7 IBU
15.00 gm Fuggles [4.50%] (15 min) 3.2 IBU
1.00 tsp Irish Moss (Boil 10.0 min)
50.00 gm Oak Chips Soaked in Single Malt Whiskey

Mash Schedule: Single Infusion at 68°C, Batch Sparge.

WBC 02-24-2008 04:09 PM

Orfy, I liked the pictures out of your window and it looks yummy. :) I have always wanted to see how the other side of the world looks. I have never used oak chips. Do you boil them before adding the wiskey? Did the yeast cling to the chips a lot?

Orfy 02-24-2008 06:18 PM

The chips were not boiled.
They were added after a month in primary so there wasn't much yeast to cling.

http://img151.imageshack.us/img151/612/dsc00001ny2.jpg

Alamo_Beer 11-11-2008 12:18 AM

Does that really say 19.4 IBUs and an OG for 1.072? Is this at all balanced Orfy or is this malty as a MoFo?

I've got something very, very similar to this planned as my next brew and wanted to get things hammered out...

WorryWort 12-18-2008 01:49 AM

Orfy I'm interested in trying this one.

Quick question though, you wrote in the recipe that the chips are soaked in whisky. Then on a reply said "the chips were not soaked". Did you mean to write "not boiled"...in response to the question about boiling?

Orfy 12-19-2008 05:13 AM

correct...

Orfy 12-19-2008 05:42 AM

Quote:

Originally Posted by Alamo_Beer (Post 946596)
Does that really say 19.4 IBUs and an OG for 1.072? Is this at all balanced Orfy or is this malty as a MoFo?

I've got something very, very similar to this planned as my next brew and wanted to get things hammered out...


It was suprisingly balanced. It was one beer I didn't want to be bitter.

MVKTR2 01-11-2009 04:38 AM

Another good thread/idea from the Orfster!

I've just oaked my first bier this past month. 1 gallon each with bourbon soaked chips and 1 gal with scotch soaked oak chips. Care to give us an idea of what the scotch lends to the bier. I'm betting a nice peaty Islay (home of my forefathers) scotch would do a good job in a variety of biers. For the record I used Chavis Regal, a fairly good and smooth but non discript Scotch. At bottling I was blown away with the vanilla and toast aromas coming from the bourbon soaked chips wood aged bier.

Schlante,
Phillip

Ps I didn't see a mash temp reading on this one, I'd say 151-152F?

JBrady 05-10-2010 10:25 PM

well I'm gonna do this one next, I'm gonna up the IBU's just a touch though to around 24. I also thought about trying those burton on trent water salts which will be a first for me also

GordonT 03-19-2012 11:38 PM

Quote:

Originally Posted by Orfy (Post 570801)
The chips were not boiled.
They were added after a month in primary so there wasn't much yeast to cling.

http://img151.imageshack.us/img151/612/dsc00001ny2.jpg

How long did the Oak stay in the beer Orfy? This is approx. 1.5 oz so I would guesstimate about a week to 10 days?

I love the idea of this beer, thanks for posting.


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