Next week I'm brewing NB's Off The Topper recipe. I just got to thinking about how that brew might taste with a little oak aging. So my question is - if this is a dumb idea that should be forgotten please tell me. But if it's an Ok idea and you were going to do it, how would you? I've never used oak in my brews so any help would be much appreciated!
Off The Topper recipe, with oak???
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mrgrimm101
Well-Known Member
You could split the batch and do some of it with the oak and some without. If you had a couple smaller carboys or buckets you could brew up 5 gallons, let it do its thing in primary and then rack to 2 different 2.5 - 3 gallon secondaries..1 with oak and 1 without.
Would you dry hop with the oak? I assume the recipe is calling for lots of dry hopping.
Would you dry hop with the oak? I assume the recipe is calling for lots of dry hopping.
That's a great idea. Let me ask you a question - wound the approach to having two 2.5 gal fermenters be different than one 5 gal fermenter? (In regards to time, temp, etc??)
And yes - I would be likely dry hopping with the oak chips along with tons of hops.
And yes - I would be likely dry hopping with the oak chips along with tons of hops.
mrgrimm101
Well-Known Member
The approach would be the same. If you have a 6.5 gallon bucket or carboy I would use that as a primary, then when it's time, rack to the smaller vessels. One can have the oak chips and the other without.
You don't have to use a secondary to dry hop but when you split a batch to do some one way and some another you need to rack both of them to a smaller vessel so you can fill them because if you leave too much head space you are inviting bacteria to set up shop. If you want you can dry hop right in the primary with good results but I'd be concerned with the oaking that way as I've heard that the oak may sink into the yeast cake and not give you the results you want.
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I did not consider the extra head space being a problem. All I have are standard carboys. I guess I'll have to find smaller containers or just reconsider my idea. Or maybe just plan this one for the next batch when I'm a bit more prepared. Thanks for your info!!
mrgrimm101
Well-Known Member
That's why I recommended getting 2x 2.5 gallon carboys. You want as little headspace as possible in secondary. It's not an issue with primary.
Secondaries are not necessary by any means..I just suggested it as a way to split the batch into 2 different versions..1 with oak and 1 without.
I have also heard that oak chips will sink into the trub/yeast and they stop working at that point..however, I have also heard that oak chips float, so I'm not really sure either way. Were I to use oak chips, I would put them in the secondary and then rack on top of them. Also, they need to be soaked in some kind of alcohol beforehand..vodka will give you a clean oak flavor, where bourbon, rum, or whiskey will impart more flavors into your beer.
Another experiment would be to split the oak chips and soak half in bourbon and half in vodka. The vodka chips should be more traditional to a Burton style IPA. I've had some really amazing bourbon barrel aged DIPAs (I know it sounds odd, but after some time it's fantastic!)
I truly appreciate all your replies and taking the time to help me. I love this idea and I think it will be a fun brew. For now I'm just going to brew this one as per the recipe. But I'll order some 2.5gal carboys and next time I'll give this a try! Any good examples of the bourbon barrel DIPA's you like? I'd love to try one before I make a final decision. I've had beers like Jai Alai White Oak. Also - what if I tied the oak chips (in a bag) to a string and just let them hang suspended within the wort? Not on the bottom. That might help with the oak flavor. And I think the stopper would still seal around the string. (hope that makes sense).
mrgrimm101
Well-Known Member
Saugatuck Brewing here in Michigan makes a BBA DIPA but it's a special release they do at the brewery. It was the first I had and I loved it..not a whole lot of hop flavor left, but it was awesome. Smooth, caramel, toffee, vanilla, and still nice and bitter. It reminded me of a BBA Barleywine. I think that's the only one I've had, but I was blown away by how good it was.
I LOVE White Oak Aged Jai Alai..so good. Dogfish Head's Burton Baton is another great oak aged IPA (maybe DIPA, can't remember.) It's not bourbon barrel aged, but it is oak aged.
As long as the stopper still seals and the bag is suspended within the wort and not just resting on the surface, that should be fine. Were it me, I wouldn't chance the stopper not sealing properly. As long as you oak in secondary, you shouldn't have to worry about the oak chips sinking and getting lost in the trub/yeast..most of that settled material will have stayed behind in primary.
I LOVE White Oak Aged Jai Alai..so good. Dogfish Head's Burton Baton is another great oak aged IPA (maybe DIPA, can't remember.) It's not bourbon barrel aged, but it is oak aged.
As long as the stopper still seals and the bag is suspended within the wort and not just resting on the surface, that should be fine. Were it me, I wouldn't chance the stopper not sealing properly. As long as you oak in secondary, you shouldn't have to worry about the oak chips sinking and getting lost in the trub/yeast..most of that settled material will have stayed behind in primary.
