All-Grain - StoneHedge, Oak Aged IPA (5-Gallon AG) - Page 4

labarr12 · 09-12-2011, 05:54 AM

Just bottled my batch this past weekend. Took a taste of the beer when I bottled, and it tastes great! The oak and hops really come through. But I soaked the oak chips in scotch and the scotch flavor isn't there. I'm looking forward to labeling and drinking this batch in a couple weeks.

**Wortimer75** · 12-21-2011, 03:00 PM

I brewed the Tits-Up IIPA and I am now a devoted BM fan. I changed it a bit and used all NZ hops but I digress. Reading this thread made me so damn excited to brew again, its been a month and I am having withdrawls. Kuddos BM. This will be my first oaked homebrew.

Cheers!!!

Just put this together. Its more of an omage. I dub thee 'Master Stumpy'

Mash Temp.
- 122 deg. @ 30min.
- 143 deg. @ 30min.
- 150 deg. @ 60min.

- The mash schedule is set this way b/c, at least for me, its more challenging.

Boil:
90 min.

Grains:
15# 2-Row
1# Rye
1# Crystal 60L
12 oz. Cara-pils
8 oz. Honey malt

Yeast:
Wyeast 1056 X3

Hops: - 126 IBUs
.75 oz. Falconer’s Flights 7Cs FWH 90 min.
.75 oz. Zythos FWH 90 min.
.5 oz Chinook FWH 90 min.

.5 oz. Amarillo 45 min.
.5 oz. Amarillo 30 min.

.1 oz. Nelson Sauvin 15 min.
.75 oz. FF 15 min.

1 oz. Zythos 5 min.
1 oz. FF 5 min.

1 oz Zythos 0 min.
1 oz FF 0 min.
1 oz NS 0 min.

** After flameout, drop the temp of the wort to 180 degrees and hold for 15 minutes to extract more flavor and aroma from late
addition hops.

DH:
1 oz. FF 14 days.
1 oz. Zythos 14 days.
1 oz. NS 14 days.
1 oz. Amarillo 14 days.

Age:
1 ounce oak chips, soaked in bourbon to sanitize, add to secondary after DH schedule.
- 66 deg. 1 month

**Wortimer75** · 01-05-2012, 04:49 PM

This beer fermented into a monster 11.2% and still going. I ended up adding 1# clear candi sugar. The sample definitely has the rye bite which I am undecided on at the moment. Definitely needs aging.

**Dr1nkBeer** · 01-11-2012, 02:14 PM

Would it be so bad to add the wood chips to the keg and carb up... taste test for a few weeks or so, then remove the chips?

...

I'm also thinking that you could hang the chips from the lid of the keg so that once you pull a few pints out its not sitting in the beer anymore?

I ask because i have a kickass christmas ale i made that has been aging now a month (after fermentation stopped) and I want to add a bit oak flavor to it but not enough to take away from the work its done on its own.

**BierMuncher** · 01-11-2012, 05:00 PM

Quote:

Originally Posted by Dr1nkBeer

Would it be so bad to add the wood chips to the keg and carb up... taste test for a few weeks or so, then remove the chips?

...

I'm also thinking that you could hang the chips from the lid of the keg so that once you pull a few pints out its not sitting in the beer anymore?

I ask because i have a kickass christmas ale i made that has been aging now a month (after fermentation stopped) and I want to add a bit oak flavor to it but not enough to take away from the work its done on its own.

That would work fine. A 1 gallon paint strainer bag works great.

**Dr1nkBeer** · 01-11-2012, 11:44 PM

Quote:

Originally Posted by BierMuncher

That would work fine. A 1 gallon paint strainer bag works great.

you saying either one would work... I'm hesitant to open and remove the chunks...