Lack of Oak flavor

[BrutalBrew]

I'm now tasting my very first brew. It is Autumn Amber Ale extract w/steeping grains. I attempted to oak the brew. My method was I took a bag of small oak chips purchased locally. Lightly toasted them, slow boiled in 2 cups of water until I had about 1 cup of liquid left. This is where I think I made my mistake. I added the oak liquid to the primary bucket before pouring in the wort. Ive read that it is best to add in the secondary. I'm struggling to find the oak flavor. What did I do wrong , what is the best way to get a good clean oak flavor. Besides aging it in a oak barrel. The beer taste great but no oakness.

 

[duboman]

You should have added the oak chips in the secondary and let sit for 2 weeks.

 

[helibrewer]

Yes, 1 oz. per 5 gallons in secondary...you can just toss them in loose or use a hop bag.

 

[sivdrinks]

If you get them in a bag be careful not to add the "shake" at the bottom. Took my Imp Stout months to mellow out the flavor.

 

[cepster]

Did you use "chips" or "cubes"? Cubes have a lower surface area and are, therefore, a lot harder to extract the wood flavor from without a crazy long aging. I've never tried extracting in to water beforehand, though, as I've always just pitched them directly in to secondary after a liquor soak (vodka, bourbon, etc....depends on the style)