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.
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?
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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”
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
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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Primary- Brown Porter
Secondary-1-gal Cherry Pomegranate Melomel
Next/Planning - Wine, Orfy's Hobgobblin, Blonde, ESB, Saison, Cascadian APA
Bottled/Drinking-1314 Wee Heavy, Motherland RIS, Melomel, Spear of Longinus Barleywine
"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
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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Primary: Empty
Bottled: Janet's Brown, Session Dry Stout, Yellow Fly Cream Ale
Oaked SMaSH (AG)
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?
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