Quantcast

Wood-Aged Beer Oaked SMaSH (AG)

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

Orfy

For the love of beer!
Lifetime Supporter
Joined
Sep 27, 2005
Messages
11,732
Reaction score
115
Location
Cheshire, England
Recipe Type
All Grain
Yeast
Nottingham
Yeast Starter
No
Batch Size (Gallons)
6
Original Gravity
1072
Final Gravity
1015
Boiling Time (Minutes)
60
IBU
19.4
Color
6.6
Primary Fermentation (# of Days & Temp)
30
Secondary Fermentation (# of Days & Temp)
30
Recipe: Oaked Single Malt Ale
Brewer: Orfy
Style: Wood Aged Beer
TYPE: All Grain

Brewhouse Efficiency: 65.0 %

Ingredients:
------------
Amount Item
8.00 kg Pale Malt, Maris Otter (Thomas Fawcett)
20.00 gm Fuggles [4.50%] (60 min) (First Wort Hop) 9.5 IBU
20.00 gm Fuggles [4.50%] (30 min) 6.7 IBU
15.00 gm Fuggles [4.50%] (15 min) 3.2 IBU
1.00 tsp Irish Moss (Boil 10.0 min)
50.00 gm Oak Chips Soaked in Single Malt Whiskey

Mash Schedule: Single Infusion at 68°C, Batch Sparge.
 

WBC

Well-Known Member
Joined
Jun 22, 2007
Messages
2,164
Reaction score
10
Location
La Puente, CA
Orfy, I liked the pictures out of your window and it looks yummy. :) I have always wanted to see how the other side of the world looks. I have never used oak chips. Do you boil them before adding the wiskey? Did the yeast cling to the chips a lot?
 

Alamo_Beer

Well-Known Member
Joined
Aug 8, 2006
Messages
2,436
Reaction score
14
Location
Manor, Tx
Does that really say 19.4 IBUs and an OG for 1.072? Is this at all balanced Orfy or is this malty as a MoFo?

I've got something very, very similar to this planned as my next brew and wanted to get things hammered out...
 

WorryWort

Well-Known Member
Joined
Nov 8, 2008
Messages
741
Reaction score
6
Location
Vancouver, BC
Orfy I'm interested in trying this one.

Quick question though, you wrote in the recipe that the chips are soaked in whisky. Then on a reply said "the chips were not soaked". Did you mean to write "not boiled"...in response to the question about boiling?
 
OP
Orfy

Orfy

For the love of beer!
Lifetime Supporter
Joined
Sep 27, 2005
Messages
11,732
Reaction score
115
Location
Cheshire, England
Does that really say 19.4 IBUs and an OG for 1.072? Is this at all balanced Orfy or is this malty as a MoFo?

I've got something very, very similar to this planned as my next brew and wanted to get things hammered out...

It was suprisingly balanced. It was one beer I didn't want to be bitter.
 

MVKTR2

Well-Known Member
Joined
Dec 20, 2007
Messages
1,404
Reaction score
133
Location
Columbia
Another good thread/idea from the Orfster!

I've just oaked my first bier this past month. 1 gallon each with bourbon soaked chips and 1 gal with scotch soaked oak chips. Care to give us an idea of what the scotch lends to the bier. I'm betting a nice peaty Islay (home of my forefathers) scotch would do a good job in a variety of biers. For the record I used Chavis Regal, a fairly good and smooth but non discript Scotch. At bottling I was blown away with the vanilla and toast aromas coming from the bourbon soaked chips wood aged bier.

Schlante,
Phillip

Ps I didn't see a mash temp reading on this one, I'd say 151-152F?
 

JBrady

Well-Known Member
Joined
May 26, 2007
Messages
964
Reaction score
4
Location
Panama City, FL
well I'm gonna do this one next, I'm gonna up the IBU's just a touch though to around 24. I also thought about trying those burton on trent water salts which will be a first for me also
 

GordonT

Well-Known Member
Joined
Nov 15, 2010
Messages
156
Reaction score
14
Location
Victoria
The chips were not boiled.
They were added after a month in primary so there wasn't much yeast to cling.

How long did the Oak stay in the beer Orfy? This is approx. 1.5 oz so I would guesstimate about a week to 10 days?

I love the idea of this beer, thanks for posting.
 

NZLunchie

Well-Known Member
Joined
Aug 27, 2011
Messages
354
Reaction score
30
Location
Palmerston North
Just brewed this today. I used Styrian Golding instead @ 5.1%. I couldn't get any Fuggles.

I've got Jack Daniel chips, soaking in Jack Daniels instead of scotch. Decided since I'm a kiwi I'd call it JD SMaSH after a band here in NZ called DD Smash :rockin:
 

DSmith

Well-Known Member
Joined
Sep 5, 2011
Messages
798
Reaction score
77
Location
Robbinsdale
Has anyone made this recipe?

The post #1 listed 30 days of secondary so I assume that's how long the beer was in contact with the oak.

When soaking the chips in scotch, does the scotch go into the beer too?

Any recommendation for the type of oak & toast?
 
Top