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02-24-2008, 01:31 PM
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#1
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For the love of beer!
Join Date: Sep 2005
Location: Cheshire, England
Posts: 11,849
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Oaked SMaSH (AG)
Recipe Type: All Grain
Yeast: Nottingham
Yeast Starter: No
Batch Size (Gallons): 6
Original Gravity: 1072
Final Gravity: 1015
IBU: 19.4
Boiling Time (Minutes): 60
Color: 6.6
Primary Fermentation (# of Days & Temp): 30
Secondary Fermentation (# of Days & Temp): 30
Recipe: Oaked Single Malt Ale
Brewer: Orfy
Style: Wood Aged Beer
TYPE: All Grain
Brewhouse Efficiency: 65.0 %
Ingredients:
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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. |
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02-24-2008, 04:09 PM
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#2
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Senior Member
Join Date: Jun 2007
Location: La Puente, CA
Posts: 2,178
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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?
__________________
Cheers,
WBC
Fermentor 1: Bill's House Ale II, Fermentor 2: German Helles, Fermentor 3: Bill's Schworzbier (Black Bier)
Tap 1: Bill's House Ale II, Tap 2: German Hefewizen, Tap 3: Nut Brown Ale
Future Brews: Stone IPA Clone, Blonde Ale, Budvar Clone, Newcastle Clone
New toy: Blichmann 27 gallon fermentor
“If you find yourself in a hole, the first thing to do is stop digging”
“Good judgment comes from experience, and a lotta that comes from bad judgment”
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02-24-2008, 06:18 PM
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#3
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For the love of beer!
Join Date: Sep 2005
Location: Cheshire, England
Posts: 11,849
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The chips were not boiled.
They were added after a month in primary so there wasn't much yeast to cling.
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11-11-2008, 12:18 AM
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#4
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Senior Member
Join Date: Aug 2006
Location: Manor, Tx
Posts: 2,487
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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...
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12-18-2008, 01:49 AM
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#5
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Senior Member
Join Date: Nov 2008
Location: Vancouver, BC
Posts: 741
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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?
__________________
In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3
In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter
Gone - so many :(
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12-19-2008, 05:13 AM
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#6
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For the love of beer!
Join Date: Sep 2005
Location: Cheshire, England
Posts: 11,849
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correct...
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12-19-2008, 05:42 AM
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#7
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For the love of beer!
Join Date: Sep 2005
Location: Cheshire, England
Posts: 11,849
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Quote:
Originally Posted by Alamo_Beer
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...
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It was suprisingly balanced. It was one beer I didn't want to be bitter.
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01-11-2009, 04:38 AM
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#8
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Senior Member
Join Date: Dec 2007
Location: Attala Co.
Posts: 873
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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?
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Next/Planning - Wine, Orfy's Hobgobblin, Blonde, ESB, Saison, Cascadian APA
Bottled/Drinking-1314 Wee Heavy, Motherland RIS, Melome
"Perhaps wisdom for me is understanding how truely small I am, and that there is no smug self centered moment of clarity when there is so much more to learn" Anthony Bourdain[/SIZE]
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05-10-2010, 10:25 PM
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#9
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Senior Member
Join Date: May 2007
Location: Panama City, FL
Posts: 962
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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
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Bottled: Janet's Brown, Session Dry Stout, Yellow Fly Cream Ale
Gallons Brewed In 2011-40
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03-19-2012, 11:38 PM
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#10
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Senior Member
Join Date: Nov 2010
Location: Victoria
Posts: 117
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Quote:
Originally Posted by Orfy
The chips were not boiled.
They were added after a month in primary so there wasn't much yeast to cling.
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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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