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Old 10-27-2011, 07:19 PM   #1
scottyg354's Avatar
May 2011
Hazleton, PA
Posts: 420
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Ok guys, can someone give me an idea as to how many oak chips I should use in a 5 gallon batch of stout. I was going to soak them in bourbon for about a week and then add them to my stout a week and a half before bottling. Any suggestions? This will be the first time im attempting to do this.
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Old 10-27-2011, 07:33 PM   #2
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Feb 2011
Sheffield, Ohio
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I used 4oz of French medium toast oak chips in 5 jiggers (7.5oz) of Beam's black in an airtight container in the fridge for the entire ferment time of the dark ale I added it to in secondary for only 8 days. It was fairly strong then. Now,I'd say cut it to 3oz of oak & maybe 3-4 jiggers of bourbon. Maybe secondary for 10 or 12 days to keep it on the back more. I now understand that this would give a better balance between the oaking,& the aromas & flavors of the beer intended to be used with them.
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