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Old 03-01-2008, 03:33 PM   #1
Nov 2007
Champaign, IL, US
Posts: 131

--edit: the subject should be *scottish* ale, not scotch ale.

I've been working on a bourbon barrel scottish ale and am about ready to rack onto my bourbon and oak chips.

So, the original plan was go rack onto 750ml fo bourbon and some amount of oak cubes. Since the brewing of the beer I've decided to split it onto 2 batches of ~2.5gal each, one as a "control" and one as the bourbon barrel style.
My question is, what amount of oak cubes should I use? I have seen a LOT of variation on this. What I would really like is a mild oak flavor with a non-overpowering bourbon flavor and finish.
I don't really have a way to measure weight of oak chips either, which I think may be a small issue. I really would just like an opinion of how much oak to use since I can always add more bourbon later at bottling should I need to.
Has anyone done this? Any advice?



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Old 04-01-2016, 04:48 PM   #2
Jul 2008
Ball Ground, GA
Posts: 36

Can you post your recipe for this (bourbon barrell scottish ale)?
I am ready to do one of this for aging.

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Old 04-01-2016, 06:32 PM   #3
pigroaster's Avatar
May 2008
, Ontario
Posts: 241
Liked 20 Times on 16 Posts

I would use white oak toasted and charred stick 1/2 x 1/2 x 6 inches long soaked in bourbon to avoid end grain which can give a harsh flavour. Use 6 per gallon. Avoid kiln dried oak! Old barrel staves cut in table saw will work. Real aged natural boards are better! Brew on!

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Old 04-04-2016, 03:23 PM   #4
tracyk's Avatar
Feb 2012
Down the road with the crickets and the frogs, TX
Posts: 370
Liked 63 Times on 56 Posts

I used 2.5 oz of med toast oak cubes with 6.0 oz of bourbon in a 5 gallon batch which sat on the oak for 30 days for a bourbon vanilla porter. I gave a nice oak taste with the bourbon in the background.
Primary- Irish Red Ale
Bottled- Blood Orange Spiced Mead; Imperial Pumpkin Ale
On Tap- Cream Ale; American Brown Ale; Blood Orange Wheat Beer; Bourbon Vanilla Imperial Porter

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