Oatmeal Stout w/ Rye Whiskey - Home Brew Forums

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Old 07-13-2012, 02:58 AM   #1
joeyuwp
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Aug 2005
Appleton, WI
Posts: 61



I want to brew an oatmeal stout and add rye whiskey w/ oak to secondary. Any thoughts on how much? I'm not looking for punch you in the face levels but enough to know its there. Thanks.

 
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Old 07-13-2012, 03:52 AM   #2
smiller
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Dec 2011
Norman, OK
Posts: 181
Liked 9 Times on 8 Posts


Soak 3 oz of medium or medium plus toast oak cubes in about 4 oz of whiskey for at least 3 weeks. Add the cubes in secondary, filter the whiskey they were in through a coffee filter (to remove the carbon dust), and add it as well. That should give you a nice whiskey backbone. This is for a 5 gal batch.

 
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Old 07-14-2012, 02:56 AM   #3
joeyuwp
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Aug 2005
Appleton, WI
Posts: 61


Excellent. Thank you

 
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Old 07-15-2012, 02:46 AM   #4
kingwood-kid
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Jul 2008
houston
Posts: 1,541
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I brewed an oaked rye/oat stout that came out very nice. My approach was to brew the stout and add the oak cubes to fermenter after initial fermentation. I didn't boil the cubes or soak them in anything. After 2 weeks on oak, I bottled 1/2 the batch. The other half batch kept oaking another couple of weeks, and I added bourbon at bottling to taste (approximately 2oz per gallon).

 
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Old 07-15-2012, 05:56 PM   #5
smiller
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Dec 2011
Norman, OK
Posts: 181
Liked 9 Times on 8 Posts


Some people don't do anything to sanitize the oak and have no problem. Some say that soaking in bourbon isn't even sufficient, but I didn't have a problem when I did it. When you use oak cubes, you want to leave the beer on them for at least 8 weeks, as it takes some time to penetrate all of the layers and maximize complexity. For oak chips, 1-2 weeks is all that is necessary.
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Primary: Humulus Congestus

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Bottled: Downdraught Imperial Stout, Barrel-Aged Residence Time Barleywine, Sea Smoke Porter

On Deck: Chocolate Peanut Butter Stout, S'more Porter, Barrel-Aged Residence Time Barleywine

 
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