silverhammer
Active Member
Hey Everybody,
I've been developing a recipe for a BIG porter aged in scotch whisky soaked oak chips, and I just need some advice on a few things.
Here's the recipe:
Grains
12.5 lbs English Two-Row -----------75%
1.5 lbs Crystal 40L --------------------9%
1 lbs Flaked Barley -------------------6%
1/2 lbs Roasted Barley ---------------5%
1/2 lbs Chocolate Malt ---------------3%
1/4 lbs Black Malt --------------------2%
Hops
1 oz Fuggles, at 60 mins
2 oz Goldings at 60 mins
1/2 oz Magnum at 60 mins
1 oz Fuggles at 30 mins
1/2 oz Goldings at 30 mins
Wyeast 1084 (Irish ale yeast)
Roughly 75 IBU
Target O.G = 1.088
Target F.G = 1.024
I'd like it to be a big bodied beer and I can't decide between barley flakes and oat flakes. any ideas?
also, I've never aged beer with oak, how long is too long? I want the flavor to be prevalent but not too dominant.
I've been soaking 2 oz of oak chips in scotch for 2 months now, and I plan to brew this tomorrow, so any advice would be greatly appreciated!
I've been developing a recipe for a BIG porter aged in scotch whisky soaked oak chips, and I just need some advice on a few things.
Here's the recipe:
Grains
12.5 lbs English Two-Row -----------75%
1.5 lbs Crystal 40L --------------------9%
1 lbs Flaked Barley -------------------6%
1/2 lbs Roasted Barley ---------------5%
1/2 lbs Chocolate Malt ---------------3%
1/4 lbs Black Malt --------------------2%
Hops
1 oz Fuggles, at 60 mins
2 oz Goldings at 60 mins
1/2 oz Magnum at 60 mins
1 oz Fuggles at 30 mins
1/2 oz Goldings at 30 mins
Wyeast 1084 (Irish ale yeast)
Roughly 75 IBU
Target O.G = 1.088
Target F.G = 1.024
I'd like it to be a big bodied beer and I can't decide between barley flakes and oat flakes. any ideas?
also, I've never aged beer with oak, how long is too long? I want the flavor to be prevalent but not too dominant.
I've been soaking 2 oz of oak chips in scotch for 2 months now, and I plan to brew this tomorrow, so any advice would be greatly appreciated!