smoky oaky malty beer

[jschaf]

Basically, has anyone tried a dark Scottish Ale like wee heavy that has been oaked as well, if so how is it? Have been looking for a good extract/partial mash recipe for a deep malty, smoky beer, and was wondering about oaking it in secondary and how that would go. I'm not familiar with brewing darker malty beers and am just looking for a good base on this one, as well as oak in the secondary advice. Any advice would be cool.

 

[eschatz]

I have a tutorial on Wood Aging that would be helpful to you.

Tips on Wood Aging.

As far as a Wee Heavy goes, look around the database.

 

[CouchFarmer]

I just brewed an Oaked IPA a month ago, I used 1 oz medium+ oak cubes 1 week in primary and the same for 2 weeks in secondary. It's still aging but right now the oak flavor is present but not overwhelming. I'd start in that range.

 

[jschaf]

that's a good guide,thanks. IPA is another style I'd like to try. Are you doing an English style IPA with that? Any recipe suggestions? thanks anyway.

 

[CouchFarmer]

I posted the recipe on HBT yesterday here. I think it would qualify as an American IPA, at least according to this article. I'm posting this as I drink the first full pint out of the batch

 

[CouchFarmer]

Also I don't know if you can get it in Michigan, but there's a beer here called Devil's Canyon Full Boar that's a smoky Scottish ale that I swear has notes of bacon that may be what you're looking for.

 

[jschaf]

damn that sounds amazing. thanks. How'd the IPA turn out?

 

[CouchFarmer]

SWMBO says it's the best I've brewed, but she says that at least half the time. I'm really happy with it, I've been trying to keep my hands off it until 6 weeks.