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Old 11-03-2011, 11:47 PM   #1
Nov 2011
Pittsburgh, pa
Posts: 3

I remember when I lived in north Carolina of a beer called Red Oak, very good. I'm currently fermenting a red ale and thinking of spicing it up a little in a secondary fermenter. Anyone use oak before? Any advice?

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Old 11-03-2011, 11:59 PM   #2
jeepinjeepin's Avatar
Apr 2011
Winston-Salem, NC
Posts: 6,411
Liked 1047 Times on 1026 Posts

Red Oak isn't oaked though... Your options on oak are wide open. Chips, cubes, spirals, barrel. No toast, light, medium, heavy toast. American, French, Hungarian oak....

5 Gallon batch? If so, a couple ounces of cubes until it tastes right to you.
Walmart is about the only reason for open or concealed carry that I can get behind. -Randar

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Old 11-04-2011, 12:58 AM   #3
Lucky_Chicken's Avatar
Jul 2011
Bloomfield, IA
Posts: 795
Liked 37 Times on 27 Posts

I do a whiskey stout that uses oak chips sanitized with whiskey to give it an aged in a whiskey barrel flavor... its very good! I leave it on the chips (medium toast, 4 oz, 1 cup of bourbon) for 10 days... the longer you leave it the more oaky taste you will get. Give it a try and let us know how it turns out.

edit... that was for a 5 gallon batch

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Old 11-04-2011, 01:32 AM   #4
May 2010
Posts: 135
Liked 16 Times on 8 Posts

I used a couple toasted oak spirals (from northern brewer) in an imperial stout(OG 1.088). Turned out awesome! Mine sat on Oak and a couple vanilla beans for 9 months, and I'm glad I did it.

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