I found a killer IPA recipe, so I'm doing it again. The local brew shop specializes in wines, and has several different flavors of tiny wood chips (I.e. French & British Oak, hickory, etc) so I thought I might add an ounce or half to the secondary this time. Has anyone added wood flavor to their IPA? If so, how much, and what type? Reading the history of IPAs, they were shipped in oak casks from Britian, so I suppose British Oak may be a good choice, but I'd like not to screw up this awesome brew.
10.5# British 2 row pale malt
7 oz US 20L Crystal malt
6 oz German Munich malt
Mash at 153F for 90 min, brew with
1 oz Chinook Hops for 45 min, add
1/2 oz. Cascade Hops and
1/2 oz Columbus Hops and
Irish Moss, boil 14 min then add
1 oz Cacade hops boil 1 min.
Cool and pitch London Ale Yeast (Wyeast #1028 ).
Dry hop 1/2 oz Cascade Hops and
1/2 oz Columbus Hops
AND OAK CHIPS???????
The more you learn, the more you realize you don't know anything...Aristotle