Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Aging an oaked beer
Reply
 
Thread Tools
Old 01-07-2011, 04:07 PM   #1
JLem
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Attleboro, MA
Posts: 3,648
Liked 176 Times on 153 Posts
Likes Given: 4

Default Aging an oaked beer

Each winter I brew a "big" beer - something in the 10% ABV range. I take my time with it, bulk age it for a few months, and then let it sit in the bottles for a few months more. I usually don't even bother opening one until at least 10 months have past since I brewed it and I like to keep some of it cellared to try over the years. So far, I have really liked the way my brews have aged over a couple of years.

This winter I want to add oak to my "big brew". I have read a bit about how not to over-oak a beer, but I was curious if I should purposely over-oak this now so that in a year or two (or more) the oak is still there. How fast does oak "fall out"?

My idea right now is to make 3.5 gallons (my standard brew size) of a robust porter in the 10% ABV range, to which I would eventually add 1oz of Hungarian Med. Toast oak cubes for a month. Does this sound OK for this project?

Any help would be appreciated.


__________________
My Hombrewing Blog

My Beer Cellar
JLem is offline
 
Reply With Quote
Old 01-07-2011, 04:32 PM   #2
Oldsock
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Oldsock's Avatar
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,165
Liked 220 Times on 146 Posts
Likes Given: 139

Default

Oak certainly dies out over-time, but it is much slower to fade than something like hops. 1 oz of oak in 3.5 gallons might be too much unless you give it a short boil to remove some of the "fresh" oak character. I would certainly wait until the oak is slightly stronger than you might want, but don't wait until it tastes like a visit to Home Depot.


__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!
Oldsock is offline
 
Reply With Quote
Old 01-07-2011, 05:19 PM   #3
smokinghole
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
smokinghole's Avatar
Recipes 
 
Join Date: Nov 2009
Location: Lucid Dream Land
Posts: 2,916
Liked 124 Times on 102 Posts
Likes Given: 12

Default

I'd keep it in longer than a month if using cubes. I kept 1.5oz in 5 gallon with a 9.5% beer for three full months and it was certainly a background hint instead of a noticeable flavor. I have two ounces in a stout right now and it's close to 5.5g I am hoping this one picks up more oak flavor.
__________________
Going through life is hard.
Going through life stupid is harder.
smokinghole is offline
 
Reply With Quote
Old 01-07-2011, 08:29 PM   #4
JLem
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Attleboro, MA
Posts: 3,648
Liked 176 Times on 153 Posts
Likes Given: 4

Default

Quote:
Originally Posted by Oldsock View Post
Oak certainly dies out over-time, but it is much slower to fade than something like hops. 1 oz of oak in 3.5 gallons might be too much unless you give it a short boil to remove some of the "fresh" oak character. I would certainly wait until the oak is slightly stronger than you might want, but don't wait until it tastes like a visit to Home Depot.
I was planning on boiling some water and pouring some over the cubes and letting it sit for 15 minutes or so to sanitize them. Would that be sufficient you think?

Quote:
Originally Posted by smokinghole View Post
I'd keep it in longer than a month if using cubes. I kept 1.5oz in 5 gallon with a 9.5% beer for three full months and it was certainly a background hint instead of a noticeable flavor. I have two ounces in a stout right now and it's close to 5.5g I am hoping this one picks up more oak flavor.
Good to know about the timing. I thought 1 month would be a long time, but perhaps I'll just have to see where it is and rack off the oak when it's time. How long has the oak been in your stout?
__________________
My Hombrewing Blog

My Beer Cellar
JLem is offline
 
Reply With Quote
Old 01-07-2011, 09:04 PM   #5
Oldsock
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Oldsock's Avatar
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,165
Liked 220 Times on 146 Posts
Likes Given: 139

Default

A hot water soak will do something, but you'll still have plenty of oak character. I think the longer the better (3+ months), less oak for longer seems to give more complexity for me.
__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!
Oldsock is offline
 
Reply With Quote
Old 01-07-2011, 09:41 PM   #6
smokinghole
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
smokinghole's Avatar
Recipes 
 
Join Date: Nov 2009
Location: Lucid Dream Land
Posts: 2,916
Liked 124 Times on 102 Posts
Likes Given: 12

Default

Quote:
Originally Posted by JLem View Post
Good to know about the timing. I thought 1 month would be a long time, but perhaps I'll just have to see where it is and rack off the oak when it's time. How long has the oak been in your stout?
It's been about a month but it will be another five months probably. I can barely taste it at the moment.


__________________
Going through life is hard.
Going through life stupid is harder.
smokinghole is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Brewing a big beer for aging bolts Recipes/Ingredients 12 10-13-2011 06:34 AM
I think I over Oaked my beer... SantaClaus Recipes/Ingredients 8 12-02-2010 02:48 AM
Oaked IPA jpeter31 Recipes/Ingredients 19 09-27-2010 09:46 PM
Barley wine: Bulk aging vs aging in the bottle jjacobs Recipes/Ingredients 18 12-21-2009 03:01 AM
Oaked IPA help sjlammer Recipes/Ingredients 4 06-09-2009 09:07 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS