clept
Member
Made a hoppy AG American style barley wine about a month ago... Some details below
OG 1.080(had terrible efficiency due to my mash tun being too small for 20lbs grain)
FG 1.011
abv. 9%(right where I wanted despite the low efficiency, woo hoo attenuation!)
97 IBU's
W001
Anyways, I made 6 gallons and split into a 1 gal wine jug and a 5 gal carboy upon transferring to secondary. I'd like to bottle the 1 gallon by itself after another month or two of aging. In the mean time I'd like to add some oak chips that have been soaked in red wine to the other 5 gallon.
A little history here; While at the Stone Brewery I sampled some of their Old Guardian Barley wine that had been aged in red wine barrels and the experience was, well, sublime. I'd love to try and recreate that experience here at home.
What I need to know since I have ZERO experience with wood aging beers is what type of oak should I use? Toasted/roasted or not? Also what type of wine would be best suited for this application? I'm thinking a red zin or pinot noir myself? Also, I hear of people soaking wood chips barely covered in bourbon for 2 weeks then dumping the whole thing into the brew. Would that technique work, or would the spoiled wine chance an infection?
I also plan to dry hop this brew before bottling/aging. Should I dry hop before wood aging, vice versa, or both at the same time?
Thanks for your replies.
OG 1.080(had terrible efficiency due to my mash tun being too small for 20lbs grain)
FG 1.011
abv. 9%(right where I wanted despite the low efficiency, woo hoo attenuation!)
97 IBU's
W001
Anyways, I made 6 gallons and split into a 1 gal wine jug and a 5 gal carboy upon transferring to secondary. I'd like to bottle the 1 gallon by itself after another month or two of aging. In the mean time I'd like to add some oak chips that have been soaked in red wine to the other 5 gallon.
A little history here; While at the Stone Brewery I sampled some of their Old Guardian Barley wine that had been aged in red wine barrels and the experience was, well, sublime. I'd love to try and recreate that experience here at home.
What I need to know since I have ZERO experience with wood aging beers is what type of oak should I use? Toasted/roasted or not? Also what type of wine would be best suited for this application? I'm thinking a red zin or pinot noir myself? Also, I hear of people soaking wood chips barely covered in bourbon for 2 weeks then dumping the whole thing into the brew. Would that technique work, or would the spoiled wine chance an infection?
I also plan to dry hop this brew before bottling/aging. Should I dry hop before wood aging, vice versa, or both at the same time?
Thanks for your replies.