Hello all, I have brewed about 20 beers now and all have turned out awesome. I want to add some toasted oak to one of my brews. How much should I add? I love the taste of Guinnes and am trying to copy it as it is so delicious. Any thoughts would be great. Thanks
How much toasted oak chips should i add
- Thread starter Tatman11
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2oz of oak chips would be plenty. But if you don't want liquor flavor,you could nuk'em in a small amount of water for 5-6 minutes on high to sanitize'em a bit. Cover & cool before adding to secondary,pouring the liquid through a hop sock with the chips. tie off the sock & drop it in. Then rack the beer onto them with a racking tube. Give'em a week,the take a small shotglass sample to see if it's to your liking.
You're welcome. I'm brewing a pm traditional stout & have 2oz white oak chips soaking in about 1/3C Jim Beam in an airtight container in the fridge during primary. From colonial times till prohibition,porters & stouts aged in used bourbon barrels for a time were called Whiskely.
I am doing a cream stout next weekend. Sounds like adding some chips would be a good idea there too. I bought 8 ozw. of them on sale and wasnt sure how to use them. Looks like the dark beers are the ticket. I just cracked into my first chocolate pumpkin spiced porter that turned out great and thought that if would have added some oak it would be one of the best beers i have ever drank. Thanks again
No problemo. I used the name Whiskely for mine since the first time I made it,just to be traditiional...
Im not tryin to make a true Guiness but a beer that is really rich and has diferent layers of flavors. I was using Guiness as a refrence for the smoke and the complex flavors. I am a chef so i am starting to try to come up with some beers that have layers just like good food does. You know like when you eat a steak for example, at first you taste the beef. With every chew i want something new to come out, like the spices and then the garlic, then the smoke from the grill, and mabie at last, a little of the rememberanceof the last thing i might have cooked on that grill. It may sound corny, but thats what im trying to do. I just never used wood chips in my beers before
That's not corny at all. A complex, developing flavor is certainly worth striving for. I love the journey through the subtle nuances certain components of every recipe bring to the brew. Are you familiar with Dingeman's Special B malt? It is killer in... anything- definitely stout appropriate. And the wood chips will certainly add complexity.... Is Guinness really oaked? I can't really taste it so I have no idea how much you would want to use.
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