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Oak in lager/pilsner?

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MaxSpang

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Has anyone added oak to a pilsner?

One of my favorite breweries, Branch & Bone, just so happens to be right down the street from me, and they have made several oak lagers. They are so, so good. Clean, crisp, dry, and just enough oak character without being overpowering.

I'd like to make something similar - a crisp pilsner with a touch of oak character. I'm thinking of adding either the lightest oak cubes or staves I can find and add them in secondary (in a keg) for as long as it takes to get the character I want.

Any thoughts about quantity/technique/oak type for a ~5% pilsner?
 

OldDogBrewing

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I'm actually planning on the same thing, my idea is to use half the amount I use for impys
 
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MaxSpang

MaxSpang

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I'm thinking 2.5-3 oz of oak cubes (not chips) for 5 gallons of Pilsner, then check it every few days after a week until it tastes to my liking. I made an imperial stout and used only 3 oz of oak cubes but I knew I wanted to age it for at least 6 months and didn't want to over-oak it.

Any thoughts?
 
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