Bourbon Dubbel oak chip additions?

[luke_d]

So I'm getting ready to brew a Bourbon Dubbel and the recipe tells me to soak oak chips in bourbon overnight, then throw them in the boil, along with the bourbon. It's supposed to help provide that taste you'd normally get from fermenting/aging in an oak barrel.

So my question is wouldn't it make more sense to add the oak chips and bourbon into the actual fermentor instead of the boil? It seems to me that that method is most similar to actually fermenting in a barrel.

Let me know your thoughts ad opinions! Thanks!

 

[BeerClaw]

Never brewed with oak but I'd say add it to the fermentor. Boiling the chips could give you a pretty nasty wood flavor. The bourdon I would add with your priming sugar before bottling. That way you will be sealing in the flavor.

 

[sweed]

I would add that to the secondary for a week to 2 weeks, check it every few days to see when you like the oakyness, then bottles it.
Chips don't take long to get flavor as I find out with my RIS.
Soak the chips in the bourbon, a week before adding to the secondary.

 

[luke_d]

Okay so should I put in the chips and bourbon in the fermentor? Or just the chips, then the bourbon at bottling? I want to get optimum flavor from both.

It sounds like I should treat the oak chip/bourbon elixir like dry hops. Just throw them in after a week in the fermentor.

Now that's another thing...is it completely necessary to use a secondary? Couldn't I just put the chips in the primary?

 

[unionrdr]

I soak the chips in bourbon in an airtight container in the fridge for th whole of primary fermentation. Then pour through a hop sock into secondary,tie it off,& drop it in. Rack the beer onto them,liquid & all. In about 7-8 days,the flavor will be strong. I add the liquid too,since oak flavor is being soaked out just as bourbon flavor soaks into the chips.

 

[luke_d]

Awesome, so I let it go through fermentation first, then add the oak and bourbon. Got it, thanks!!

 

[unionrdr]

I should've proof read my post. I do it in secondary,not primary! oopsy...

 

[luke_d]

Oh okay!! So I don't currently have another carboy to do a secondary fermentation. Would it be any different I'd I just put the oak and bourbon in the primary once I'm a couple weeks along in fermentation?

 

[Calder]

Oh okay!! So I don't currently have another carboy to do a secondary fermentation. Would it be any different I'd I just put the oak and bourbon in the primary once I'm a couple weeks along in fermentation?

That will work out just fine.

 

[unionrdr]

Just make sure it's at FG & cleared nicely first.

 

[luke_d]

Alright thanks!

However, the recipe I'm using doesn't specify what my OG and FG should be. What should I be aiming for?

 

[unionrdr]

What you want is a beer that has enough flavor to stand up to the whiskey/oak flavor. Doesn't have to be a big beer to do that. Stouts & porters are most commonly used.

 

[luke_d]

That makes sense!!

Another question...I'm full of questions!!

This particular beer is going to be made with a one gallon kit, which I have two of. Two packs both including the grains, hops, and yeast. If I combined them and made a two gallon batch, would i still use both yeast packets?

 

[unionrdr]

I'd say one packet,if it's a regular sized packet of 5-7g or so.

 

[luke_d]

Alright and what size fermentor should I use for two gallons?

 

[unionrdr]

A 3 gallon would be great. Maybe a food grade 3G pail with a lid?

 

[luke_d]

I think I would prefer a glass carboy, and my LHBS has one for about 20 dollars. Fantastic!!

 

[unionrdr]

That'll do it.

 

[luke_d]

Cool! Thursday is brew day, so I'll be on this thread between now an then, as I'm sure I'll think of more questions.

 

[unionrdr]

Feel free to fire away...

 

[Mase]

Just a thought between the difference of adding oak chips to the primary vs secondary: the yeast in the primary may scrub some of the oak essence and flavor you'd be getting from the chips. I believe this is the reason many prefer to do the oak in the secondary, much like dry hopping. Would like to know how this turns out!

 

[unionrdr]

I prefer to do my oaking in secondary after settling out clear myself. Don't want the yeast cake interfearing with the oak/whiskey flavors. Dry hopping in primary works just fine though.

 

[luke_d]

Hmm... You're awfully close to convincing me to buy TWO three gallon carboys and using the secondary for the oak. How would I transfer? Just siphon it?

 

[unionrdr]

Def use a sanitized auto siphon rig. I keep one around for emergency use,as all my fv's & bottling bucket have spigots.

 

[lefty020812]

I am currently doing a oaked imperial stout. What would be best temp and how long should it be in the primary stage

 

[luke_d]

If I were to take flavors a step further, how would I incorporare vanilla beans into this beer? Would I put one or two vanilla beans in with the bourbon and oak chips?

 

[unionrdr]

I think you have to scrape the beans inside first. But yeah,they can go in with the chips. And the secondary should be at room temp. Try it for a week & see if you like the level of flavors added.

 

[luke_d]

It i brew day!! I'm so excited, but I had a hard time paying 12 bucks for one vanilla bean...
Anyway, I'm brewing with a friend today. Hope all goes well!!

 

[unionrdr]

Didn't know vanilla beans cost that much. Hope it goes great!

 

[luke_d]

Here's my boil!