Bourbon soaked oak chips - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Bourbon soaked oak chips

Reply
 
Thread Tools
Old 07-20-2012, 04:04 PM   #1
kevinb
 
kevinb's Avatar
Recipes 
 
Mar 2012
, MA
Posts: 653
Liked 35 Times on 29 Posts



I would like to make a beer that is aged in a Whiskey barrel. The problem is that I can't get my hands on one. Has any one ever tried to soak oak chips in bourbon for a while and then add to the secondary? Not sure how much to try.
__________________
Kevin - One Arm Brewery

"People who drink light ‘beer’ don’t like the taste of beer; they just like to pee a lot."

 
Reply With Quote
Old 07-20-2012, 04:12 PM   #2
TyTanium
Recipes 
 
Nov 2011
Posts: 3,952
Liked 553 Times on 389 Posts


Yes. All the time. Search for "oak chips" or "bourbon oak" and you'll get a ton of helpful threads.

Amount depends on style, but 1-2oz chips in 4-8oz bourbon is plenty for most styles.

 
Reply With Quote
Old 07-20-2012, 04:49 PM   #3
Ramitt
 
Ramitt's Avatar
Recipes 
 
Sep 2011
Bloomington, Indiana
Posts: 1,122
Liked 69 Times on 64 Posts


sample frequently oak chips can quickly become overpowering. In future I think I am switching to oak cubes.

 
Reply With Quote
Old 07-23-2012, 01:31 AM   #4
kevinb
 
kevinb's Avatar
Recipes 
 
Mar 2012
, MA
Posts: 653
Liked 35 Times on 29 Posts


How do cubes work differently than chips?
__________________
Kevin - One Arm Brewery

"People who drink light ‘beer’ don’t like the taste of beer; they just like to pee a lot."

 
Reply With Quote
Old 07-23-2012, 01:36 AM   #5
Calder
Recipes 
 
Mar 2010
Ohio
Posts: 7,589
Liked 622 Times on 545 Posts


Quote:
Originally Posted by kevinb View Post
How do cubes work differently than chips?
For the same weight there is less surface area, so takes longer to provide oak flavor to the beer.

That may seem to be a disadvantage to the cubes, but ........ due to their mass, they can provide a greater depth of flavors to the beer as it gets further into the wood, providing lots of vanilla flavors.

 
Reply With Quote
Old 07-23-2012, 02:20 AM   #6
kingwood-kid
Recipes 
 
Jul 2008
houston
Posts: 1,541
Liked 107 Times on 96 Posts


Bourbon isn't bourbon until it extracts vanillin and other compounds from charred oak. Soaking oak in bourbon makes the oak less bourbony, not more. If you want your beer to be oaky, just throw the oak in the beer.

 
Reply With Quote
Old 07-23-2012, 03:49 AM   #7
smiller
Recipes 
 
Dec 2011
Norman, OK
Posts: 181
Liked 9 Times on 8 Posts


But if you want bourbon in addition to oak, soak the chips/cubes in bourbon and add them along with the bourbon they were soaked in (4-8 oz as stated above). I put the bourbon through a coffee filter before adding it to filter out the carbon dust from the toasted oak.
__________________
Primary: Humulus Congestus

Secondary: Empty

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

 
Reply With Quote
Old 07-23-2012, 03:56 AM   #8
ddrrseio
Recipes 
 
Sep 2011
Palo Alto, CA
Posts: 308
Liked 13 Times on 12 Posts


the allagash curieux thread taught me a lot about bourbon+oak. let the bourbon sit on the oak for a long time, preferably 4+ weeks, and do NOT pitch it with the cubes. it will be very, very tannic. if you want to up the bourbon, add it at bottling to taste

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Vanilla beans soaked in bourbon Malichaidog Recipes/Ingredients 9 03-17-2012 05:14 PM
Oak chips soaked in rum for 5 months. Ideas? jeremydgreat Recipes/Ingredients 5 02-05-2012 03:23 AM
Bourbon Soaked Oak Chips-Add the the liquid too?? BrewinBigD Recipes/Ingredients 5 12-11-2011 01:03 PM
Bourbon Oak Chips emacgee Recipes/Ingredients 13 07-16-2011 04:24 PM
Bourbon Soaked Oak Chips, What? flyerwire Recipes/Ingredients 16 11-12-2009 02:49 PM


Forum Jump