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Old 03-21-2012, 02:31 PM   #1
GreenSpyder's Avatar
Dec 2011
Denver, Colorado
Posts: 44
Liked 4 Times on 3 Posts

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

The more you learn, the more you realize you don't know anything...Aristotle

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Old 03-21-2012, 02:35 PM   #2
Nov 2011
Posts: 3,952
Liked 553 Times on 389 Posts

Oak is great in IPAs. 1-2 oz for a week is probably enough, it's easy to overdo it. I like a light toast American oak.

Here's another post from today with some info:

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Old 03-21-2012, 03:10 PM   #3
Apr 2010
Posts: 3,168
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I did a DFH 90min clone and added JD smoker chips. By the time I took the oak "just past were I thought it was perfect, it had over powered the hops almost completely. It never faded and the beer was great. Hops flavor and aromas fade faster than oak...
I'm not drunk, I'm from Wisconsin.
We have been out drinking your state since 1848!

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