Brett3rThanU
Well-Known Member
I'm cloning a local sour beer called Atrial Rubicite and I managed to get a recipe from the brewer, however they rack it into an oak barrel at 3 months and let it sit for 6-9 months. I've done some research and the consensus seems to be to use 1 oz of oak cubes for 5 gallons, boil it for 15 min, then add to the fermenter. However, I'm not sure if I should use toasted oak (medium, light?), and how long I should leave it in my secondary for. I don't want the beer to have much of an oak flavor at all as the final beer doesn't really, but do want to get a little bit. Thoughts?