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Old 04-03-2006, 12:13 PM   #1
cweston
 
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I racked a big-ass IPA this weekend: it had a starting gravity in the upper 60s and IBUs around 63 from Columbus, Centennial, and Cascade.

I'm going to dry-hop for about a week with Columbus but am also considering some oak chips.

I really like some of the oaked stouts I've had, and I know that originally British IPAs were often aged in oak, but I've never tried it with an IPA.

Thoughts on this, and on how much oak chips would make for a subtle but distinct oak flavor (for a 5 gallon batch)?
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Old 04-03-2006, 12:17 PM   #2
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i made an oak tea once for an IPA...i think i used like 5 ounces, boiled for ten minutes, then strained and cooled the 'tea' and pitched into the secondary...the flavor was overpowering at first, but mellowed with age.

you can also put the beer directly onto oak chips, which would probably be more subtle. The Dude mentioned having Jack Daniel's oak barrel chips which sound like an awsome thing to try if you can get some...

just be sure to sanitize whatever your using...
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Old 04-03-2006, 02:04 PM   #3
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You can get oak chips from the wine section of most HBS's. I put 3.5oz in a stout and found it to be too much (dropping the steamed cubes directly in the secondary). For a lighter beer, I'd be inclined to add 1oz of oak cubes to the secondary for the last week and go from there.

 
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Old 04-03-2006, 03:48 PM   #4
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I just bottled an IPA that I had aged in secondary on 2oz of oak chips and it's super oaky. I'm hoping it mellows, and I've heard that it will. I boiled them for a couple minutes in just enough water to float them.
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Old 04-03-2006, 03:56 PM   #5
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They imparted a harsh oaky tannin flavor to my beer which might be appreciated in wine, but not in stout. It's not the oaky flavor I mind, just the tannic bitterness. I'd probably do 2oz in a stout and no more than 1oz in a lighter beer next time (if I ever do it again at all).

 
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Old 04-03-2006, 03:57 PM   #6
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Quote:
Originally Posted by Chairman Cheyco
I just bottled an IPA that I had aged in secondary on 2oz of oak chips and it's super oaky. I'm hoping it mellows, and I've heard that it will. I boiled them for a couple minutes in just enough water to float them.
Yeah--I was thinking more like 1 oz. But I don't want ti to be so subtle that II don't learn anything about what an oaked IPA tastes like.

I'm also sure that I will try soaking oak chips in bourbon before racking onto them some time, but I think I'll save that for a stout.
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Old 04-03-2006, 04:22 PM   #7
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I tried one ounce last time and it wasn't perceptible. It'll mellow I'm sure.
I hear you about the tannins BG, I wonder if putting them in without boiling them would help? I'm going to do that next time.
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Old 04-03-2006, 04:27 PM   #8
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Would you really want to risk not sanitizing your chips?
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Old 04-03-2006, 04:31 PM   #9
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Maybe soak them in vodka for a bit or something first, but no boiling to anger the tannins...
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Old 04-03-2006, 04:35 PM   #10
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Nukem. That way you won't steep the tannins into boiling water. Careful, they can turn to charcoal internally- If they get light weight, you've just made an inverted charcoal oak mini-barrel. Maybe nuke them in a tupperware 'steamer' with a couple tablespoons of water? Or soak in Bourbon? then throw the chips into the wort, and sip the "Aged in oak for 30 minutes" bourbon. Or use the whole bottle of boubon, and refill it for later sipping? Adjunct liqour perhaps?
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