Adding oak chips - A few questions

[braukasper]

I often give my oak chips or cubes a bit of a toast in the oven. Adds a nice interesting twist to ipas

[philm00x]

These are oak chips we soaked in bourbon for over a week and added to a stout today in the brite tank at work. It definitely mellowed the beer flavor out and provides some nice caramelly and vanilla notes.

Where is the picture of Phil drinking the bourbon that was leftover after the oak chips were removed?

There is none. It was added to the beer


Sent from my iPhone using Tapatalk

[Kealia]

I've used cubes a few times in an english style ale. I get them from MoreBeer and they come in foil packages like hops and I have always tossed them in straight (no boil, vodka, etc.).

I can check BeerSmith for notes on amounts and times if you like.

Sent from my Nexus 7 using Tapatalk

[FedoraDave]

I've used cubes a few times in an english style ale. I get them from MoreBeer and they come in foil packages like hops and I have always tossed them in straight (no boil, vodka, etc.).

I can check BeerSmith for notes on amounts and times if you like.

Sent from my Nexus 7 using Tapatalk

If you don't mind. Thanks. I'll be talking to my LHBS guys, too. But the more information I get, the better. I'm in the development stage now, and while I've even posted the recipe in Advanced Recipes, nothing is set in stone, so any advice on any aspect of this would be welcome.

[Kealia]

Ok, I checked on my recipe/notes and this is what I found:
I used 0.75/oz of medium toast American cubes in a 3G batch to replicate the taste I was aiming for (Firestone's Double Barrel Ale).

These were not steamed, steeped or anything else - simply added like a dry hop for 7 days post-fermentation commando-style.

They imparted a nice character that was definitely present, but by no means front-and-center on the palette. Think complexity without thinking you were drinking straight from a barrel.

FWIW, here is the full (3G) recipe:
Batch Size (fermenter): 3.00 gal
Estimated OG: 1.055 SG
Estimated Color: 11.4 SRM
Estimated IBU: 14.4 IBUs
Boil Time: 75 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 68.5 %
1 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 2 17.1 %
6.9 oz Munich Malt (9.0 SRM) Grain 3 7.4 %
4.6 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 4.9 %
1.5 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 1.6 %
0.4 oz Chocolate Malt (350.0 SRM) Grain 6 0.5 %
0.07 oz Magnum [14.00 %] - Boil 75.0 min Hop 7 7.2 IBUs
0.18 oz Goldings, East Kent [7.31 %] - Boil 30.0 Hop 8 7.1 IBUs
0.30 oz Fuggles [6.00 %] - Aroma Steep 0.0 min Hop 9 0.0 IBUs
0.30 oz Goldings, East Kent [7.31 %] - Aroma Ste Hop 10 0.0 IBUs
1.0 pkg English Ale (White Labs #WLP002) [35.49 Yeast 11 -

Fuggles, Goldings........should be right up mashani's alley!

[FedoraDave]

Thanks. That gives me a little more information to mull over. I think right now, I'm leaning toward an ounce of chips soaked for a week in vodka, and then added 5 - 7 days before bottling, but I'll take all of this to my LHBS guy and see what he recommends.