The use of oak?

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alegi

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Hi, thought to use the oak for an imperial stout for the first time, but I'm unsure of the whole procedure. Firstly, it's a small batch of 5 liters only.

I have a few questions for you who are used to the use of oak and have achieved good results.

1. How much of the American medium toast (or else for that matter) per liter of wort/beer? 1-2 grams / liter?
2. How long should it stay in? I have a 5 liter glass carboy so I wont be able to take samples, need to take a risk here.
3. How do you clean it without having in it vodka? I do not have any liquor (its gone here at home) and I thought that there might be other ways, like use it in the oven? Or cook / pasteurization in some water etc etc.

I want my Imperial Stout to have the smell and taste of oak but not that it dominates the rest of the good malt already in it.

Grateful for answers!

Sorry for my english btw, Im from sweden (though that's no excuse)
 
1. Roughly and once or 2 per gallon...so about 6-7 gram per liter
2.a few weeks will be suffient. I wouldn't go longer than a month but I don't like to drink wood juice.
3. You could boil or steam them. Any liquor would work but will add flavors. I would avoid using starsan
 
Why can't you sample from the glass carboy. Why not just use a turkey baster
 
I've had the best results using 0.25 oz/gal of medium toast american oak cubes. I will boil them in water for 3 minutes to sanitize and remove the harsher tannins. Then I'll leave the cubes in the beer for 6 or more months. Less oak + more time = better results.
 
A safe way to add oak which can be overdone quickly is to make a tincture to add to your beer. I use bourbon or vodka can be used to soak oak cubes, chips or spirals. It takes a few weeks then the oak can be removed. Use the tincture to add into the beer to taste....add slowly prior to bottling. This method gives you more control than direct addition.
 
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