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Old 02-24-2008, 02:31 PM   #1
Orfy
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Sep 2005
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Recipe Type: All Grain   
Yeast: Nottingham   
Yeast Starter: No   
Batch Size (Gallons): 6   
Original Gravity: 1072   
Final Gravity: 1015   
IBU: 19.4   
Boiling Time (Minutes): 60   
Color: 6.6   
Primary Fermentation (# of Days & Temp): 30   
Secondary Fermentation (# of Days & Temp): 30   

Recipe: Oaked Single Malt Ale
Brewer: Orfy
Style: Wood Aged Beer
TYPE: All Grain

Brewhouse Efficiency: 65.0 %

Ingredients:
------------
Amount Item
8.00 kg Pale Malt, Maris Otter (Thomas Fawcett)
20.00 gm Fuggles [4.50%] (60 min) (First Wort Hop) 9.5 IBU
20.00 gm Fuggles [4.50%] (30 min) 6.7 IBU
15.00 gm Fuggles [4.50%] (15 min) 3.2 IBU
1.00 tsp Irish Moss (Boil 10.0 min)
50.00 gm Oak Chips Soaked in Single Malt Whiskey

Mash Schedule: Single Infusion at 68°C, Batch Sparge.
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Old 02-24-2008, 05:09 PM   #2
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Orfy, I liked the pictures out of your window and it looks yummy. I have always wanted to see how the other side of the world looks. I have never used oak chips. Do you boil them before adding the wiskey? Did the yeast cling to the chips a lot?
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Old 02-24-2008, 07:18 PM   #3
Orfy
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The chips were not boiled.
They were added after a month in primary so there wasn't much yeast to cling.

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Old 11-11-2008, 01:18 AM   #4
Alamo_Beer
 
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Does that really say 19.4 IBUs and an OG for 1.072? Is this at all balanced Orfy or is this malty as a MoFo?

I've got something very, very similar to this planned as my next brew and wanted to get things hammered out...

 
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Old 12-18-2008, 02:49 AM   #5
WorryWort
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Nov 2008
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Orfy I'm interested in trying this one.

Quick question though, you wrote in the recipe that the chips are soaked in whisky. Then on a reply said "the chips were not soaked". Did you mean to write "not boiled"...in response to the question about boiling?
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Old 12-19-2008, 06:13 AM   #6
Orfy
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correct...
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Old 12-19-2008, 06:42 AM   #7
Orfy
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Quote:
Originally Posted by Alamo_Beer View Post
Does that really say 19.4 IBUs and an OG for 1.072? Is this at all balanced Orfy or is this malty as a MoFo?

I've got something very, very similar to this planned as my next brew and wanted to get things hammered out...

It was suprisingly balanced. It was one beer I didn't want to be bitter.
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Old 01-11-2009, 05:38 AM   #8
MVKTR2
 
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Another good thread/idea from the Orfster!

I've just oaked my first bier this past month. 1 gallon each with bourbon soaked chips and 1 gal with scotch soaked oak chips. Care to give us an idea of what the scotch lends to the bier. I'm betting a nice peaty Islay (home of my forefathers) scotch would do a good job in a variety of biers. For the record I used Chavis Regal, a fairly good and smooth but non discript Scotch. At bottling I was blown away with the vanilla and toast aromas coming from the bourbon soaked chips wood aged bier.

Schlante,
Phillip

Ps I didn't see a mash temp reading on this one, I'd say 151-152F?
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Old 05-10-2010, 10:25 PM   #9
JBrady
 
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well I'm gonna do this one next, I'm gonna up the IBU's just a touch though to around 24. I also thought about trying those burton on trent water salts which will be a first for me also
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Old 03-19-2012, 11:38 PM   #10
GordonT
 
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Quote:
Originally Posted by Orfy View Post
The chips were not boiled.
They were added after a month in primary so there wasn't much yeast to cling.

How long did the Oak stay in the beer Orfy? This is approx. 1.5 oz so I would guesstimate about a week to 10 days?

I love the idea of this beer, thanks for posting.

 
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