Boiled_ice
Member
Hi all, I have a quick question about oak chips. I'm planning on making a wood aged/smoked beer, and I've got 4 oz of oak chips soaking in water. On brew day, I was thinking I would take .5 oz out of the water they've been soaking in, put them on a cookie sheet and put that on a grill.
Then, I would then toss the remainder of the oak chips I have on the coals, and smoke the chips that are on the cookie sheet. Once this is done, I was going to then soak these smoked oak chips (try saying that 10 times fast!) in some bourbon until it's ready to be put into secondary. My question is will I still get an oak flavor if I do this? I'm shooting for both smokiness and a woody flavor. Any insight would be great. Also here is my recipe:
Sinbad's Double Smoaked Bourbon Ale
12# Pale Malt (2 row)
5# Vienna Malt
1# Crystal Malt 120*
1# Flaked Wheat
1# Breiss Smoked Malt
1oz Chinook
.5 @ 45
.25 @ 30
.25 @ 10
Whirlfloc Tablet added
Edinburgh Scottish Ale WLP-028
Added to secondary:
.5 Soaked smoked oak chips
2 Vanilla beans soaked in boubon (probably will not use both, I'll just add until taste is right)
Then, I would then toss the remainder of the oak chips I have on the coals, and smoke the chips that are on the cookie sheet. Once this is done, I was going to then soak these smoked oak chips (try saying that 10 times fast!) in some bourbon until it's ready to be put into secondary. My question is will I still get an oak flavor if I do this? I'm shooting for both smokiness and a woody flavor. Any insight would be great. Also here is my recipe:
Sinbad's Double Smoaked Bourbon Ale
12# Pale Malt (2 row)
5# Vienna Malt
1# Crystal Malt 120*
1# Flaked Wheat
1# Breiss Smoked Malt
1oz Chinook
.5 @ 45
.25 @ 30
.25 @ 10
Whirlfloc Tablet added
Edinburgh Scottish Ale WLP-028
Added to secondary:
.5 Soaked smoked oak chips
2 Vanilla beans soaked in boubon (probably will not use both, I'll just add until taste is right)