How Much Oak?

[torilen]

Sorry if this has been asked before - lots of threads on here.

I'm making two drinks - ginger beer and cranberry wine.

Can you all tell me how much oak should be added to a gallon of brew, and about how long it should be left in.

Thanks
Matthew

 

[mxstar21]

I don't think oak would be very good in either of those. Amount and time depends on the type of oak you use and should give an estimate on the package on how long.

 

[torilen]

It's actually just oak chips you would use for smoking...Jack Daniels chips.
I assumed oak is what wood would go into pretty much anything...that's what almost all barrels are made of, right?

 

[mxstar21]

Beats me. Those are for smoking meat, not making beer. Not sure if there is a difference, but usually the oak used for home brewing has a dosage rate on the package.

 

[CJ-3]

I have never used smoking chips for beer so don't take my ratios as gospel.

For brewing chips I use 2 ounces of medium toasted in 5 gallons. Depending on how much flavor I am looking to get out of them I let them soak in secondary for 3 - 7 days and taste test every day after the second day.
Be prepared to bottle any day because the oak flavor gets imparted quickly and your brew can overoak from one day to the next.

 

[Sourz4life]

I've used those exact chips actually. If you use 7 good sized chips per gallon you'll get a really strong oak flavor. I used them in secondary after letting them soak in some JD's single barrel whiskey for a couple days. I found that using those without first using them is a bit overpowering. So I would suggest boiling them for an 30-60 mins or they will give you a very oaky funk, but will subside after a few months in the bottle. Or only use like 3 small to medium ones per gallon.

 

[catdaddy66]

I don't think oak would be very good in either of those. Amount and time depends on the type of oak you use and should give an estimate on the package on how long.

Do you think oak chips would go well in a saison with a half lb of smoked malt? Last time I used them was in a Scottish 80 schilling (5gal) and it was understated but quite good. I used an ounce I believe.

 

[mxstar21]

Edit: Personally, no I don't think they would go well together in a saison, but that is my opinion. If you do, go for it. In my saison's I like the yeast to be the main attraction.

My favorite beer that is oaked would be a stout, porter, brown type beer. I think the smoked malt combined with oak would be a bit much, you could try a little oak in a saison, maybe it soak it in a white wine for a couple weeks, that might be good. I would use a lighter version of oak. My opinion though, you might be able to create something amazing with what you invision. That's the fun part about home brewing, creating beers others think are crazy. A lot of times they turn out better than expected.

 

[thenugsmoustache]

I typically use 2oz of oak cubes that have been soaking in whiskey/scotch and taste it every few days to determine when to bottle/keg. I do typically oak darker higher ABV styles. There is a thread about using those JD smoking chips. I know they make yummy jerky. https://www.homebrewtalk.com/showthread.php?t=207780

Some oak can be quite good in a saison. A local brewery did a saison that they aged in white wine barrels. It was amazing, added a whole new dimension to the saison.

 

[torilen]

Thanks for the replies. After posting this thread, I did manage to run across another thread about using smoking chips for oak flavor. And it told me pretty much what you all have said.

I had already boiled some chips, even before starting this thread...I boiled them for about 10-15 minutes, then let the water cool...just to see what sort of flavor they would leave just by themselves, in a flavorless liquid.
Not much, actually.

But soaking, I've noticed quite a bit. I've had them soaking in my hard cider for about 4 days (as of yesterday). Even in those four days, I have noticed quite a difference. I think I could've toasted them a bit more, which I'll have to remember for next time.

This might turn out to be a half-descent batch of hard cider - the first I've had come out worth drinking. Can't wait to try the oak chips in my wines and ginger beers.