Two can stout oaking questions

[Tree-Ninja]

Hello folks,

I have done about a dozen or so 5 gallon brews so far. All exclusively coopers malt extracts with added enhancers and home grown hops.

I am currently doing a 5 gallon brew with:
1.7 kg can Black rock miners stout
1.7 kg can coopers draught
200 grams brown sugar
200 grams dextrose
200 grams white sugar
500 grams med DME
10 grams coffee beans
4 tbs coco powder
1/2 oz full hour cascade hops
1/4oz 1/2 hour boil
1/8 15min boil
1/8 oz dry hop

Questions:
1) when should I add the oak ? After primary and into the carboy for secondary?
2) the beer recipe calculator came out with only 5.28 % abv. Does this seem right? Is it there too much fermentables for the yeast to fully utilize?



Unrelated question to this brew:

How cold is too cold for Lager. On west coast canada. Average temp in my garage is 6-10 celcius. I have heating mats meant for seedling germination I can place under my primary.

Thank you ahead of time. I had trouble using google to search the forums for this question.

Cheers

P.s. I know many folks despise coopers malt cans. I think the beer they make is good enough With minimal effort and cost. My brews cost me 1.60$ a litre all said and done.

 

[RedlegEd]

Hello folks,

Questions:
1) when should I add the oak ? After primary and into the carboy for secondary?
2) the beer recipe calculator came out with only 5.28 % abv. Does this seem right? Is it there too much fermentables for the yeast to fully utilize?

Unrelated question to this brew:

How cold is too cold for Lager. On west coast canada. Average temp in my garage is 6-10 celcius. I have heating mats meant for seedling germination I can place under my primary.

Thank you ahead of time. I had trouble using google to search the forums for this question.

Cheers

Hi! Welcome to HBT! Here are my thoughts...
Question #1. For 5 gal batches, I usually soak 2 oz medium toast oak chips/cubes in 8-10oz of good bourbon for two weeks, then add into the primary after 5-7 days, so most of the fermentation is already done. I don't normally use a secondary, but if you do, you could certainly add it then.
Question #2. Assuming 5 gallons into the fermenter, Brewer's Friend put's your SG at ~ 1.073. With a FG of 1.018 (depending on your yeast,) which would be ~7.6% (you should call this one a Wee Heavy Scotch Ale!)

For your other question, depending on the lager yeast used, 6-10° C might be a little too cool for good fermentation, and a little too warm for long term lagering. If you have a good controller to manage the temps, you can use warming mats to keep the fermenter at the right temperature. I would also look at insulating the fermenter to keep the temperatures as stable as possible (i.e. avoid wild swings.) Hope this helps. Ed

 

[Tree-Ninja]

Thanks Redleged,

Bourbon as in whiskey? I was thinking a sherry or port might go better in my "stout"

You think the flavors will come out more of a scotch ale? Its really dark.

As for the future lager (coopers pilsener),
My basement can average around 17 degrees in spots. If I leave it in primary for 7 days In basement and rack to the secondary in garage for december-jan (might drop to 2-4 degrees) would that be ok?

Thanks for answering my questions. I have many more but Im going to google a bunch before asking here.

 

[RedlegEd]

Thanks Redleged,

Bourbon as in whiskey? I was thinking a sherry or port might go better in my "stout"

You think the flavors will come out more of a scotch ale? Its really dark.

As for the future lager (coopers pilsener),
My basement can average around 17 degrees in spots. If I leave it in primary for 7 days In basement and rack to the secondary in garage for december-jan (might drop to 2-4 degrees) would that be ok?

Thanks for answering my questions. I have many more but Im going to google a bunch before asking here.

Apologies, I had a Scotch Ale on my brain, and misread you intend to make a stout. I personally like the combination of the oakey / vanilla-ey goodness of bourbon in combination with a Porter or Stout, and yes, a port or sherry might also be good. What yeast are you planning to use? Depending on the strain, a relatively low fermentation temperature (66-68° F / 18-20°C) may result in less fruity esthers if you don't rush the fermentation. After it's done, let it rise to about 22°C for 2-3 days to finish up, then cool back down. As to the Cooper Pilsner, again, I think the kit uses an Ale yeast, which might require a little warmer fermentation temperature, but once finished, you could certainly "lager" it at 2-4 degrees. As a matter of fact, that might really add some smoothness and character to the beer. Ed

 

[Tree-Ninja]

Hey Ed,

After some research I found out that the coopers select pilsener is indeed a true lager strain.

Yeast for the stout is ale and whatever black rock miners stout can comes with, probably an ale as well.

Thanks for the input.

 

[RedlegEd]

Great news! Did it say the preferred fermentation temp range for the lager yeast? Ed

 

[GaryR]

Thanks Redleged,

Bourbon as in whiskey? I was thinking a sherry or port might go better in my "stout"

You think the flavors will come out more of a scotch ale? Its really dark.

As for the future lager (coopers pilsener),
My basement can average around 17 degrees in spots. If I leave it in primary for 7 days In basement and rack to the secondary in garage for december-jan (might drop to 2-4 degrees) would that be ok?

Thanks for answering my questions. I have many more but Im going to google a bunch before asking here.

I have made several Porters, Stouts and Wee Heavy Scotch Ales. I prefer using Jamison Irish Whiskey vs Bourbon only for my taste. I have had a few Porters with Bourbon and it becomes a matter of "taste". I like using 2 to 4 oz of medium toasted American Oak in Primary. If it needs more, will add in Secondary. I do like sanitizing oak chips in boiling water, drain and soak in Jamison then add to Primary.