KyleWolf
Well-Known Member
Hey everyone,
So I am working on an Oaked Stock Ale. 1.060 SG, with an estimated FG of 1.018.
I added 1/2 of light toasted american chips at the beginning of fermentation, and and that is going to be in there for 2wks. After that I am adding 1/2 oz Medium/Heavy toast Hungarian cubes into the keg and *hopefully* just keep them there until I hit my desired taste. Is this going to be enough to get any oak flavor? Or should I add more? Don't want it to be over powering but I nice mild presence would be nice.
Oh, and I am dry hopping with 1oz of Pride of Ringwood (random, yes, I know)
So I am working on an Oaked Stock Ale. 1.060 SG, with an estimated FG of 1.018.
I added 1/2 of light toasted american chips at the beginning of fermentation, and and that is going to be in there for 2wks. After that I am adding 1/2 oz Medium/Heavy toast Hungarian cubes into the keg and *hopefully* just keep them there until I hit my desired taste. Is this going to be enough to get any oak flavor? Or should I add more? Don't want it to be over powering but I nice mild presence would be nice.
Oh, and I am dry hopping with 1oz of Pride of Ringwood (random, yes, I know)