Bourbon Soaked Oak Chips

Discussion in 'Homebrewing' started by amantini, Jan 24, 2013.

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  1. amantini

    amantini Initiate (0) Jul 7, 2009 Georgia

    I've got an imperial stout in the primary fermenter right now. I also have some oak chips soaking in bourbon that I am going to add for the secondary fermentation. Does it matter if these chips are still wet when I put them in the secondary fermenter?

    Are there any advantages or disadvantages to putting them in wet? Or does it just depend on how much bourbon I want to include in the finished product?
     
  2. jpeck13

    jpeck13 Initiate (0) Apr 28, 2011 California

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  3. JimSmetana

    JimSmetana Initiate (0) May 11, 2012 Illinois

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  4. ShanePB

    ShanePB Initiate (0) Sep 6, 2010 Pennsylvania

    Be warned, oak chips/cubes can really overpower the beer. For an Imperial Stout, I used perhaps 2 oz of oak cubes soaked in bourbon, added to 4 gallons for two weeks and the oak was too much. Heading into about a year and a half in the bottle, it's mellowed but still is very oaky. And no, nothing wrong with throwing them in "wet."
     
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  5. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,181) Dec 15, 2005 Pennsylvania
    Pooh-Bah Society

    I have formulated a recipe for a Bourbon Barrel Porter based upon a kit beer from Northern Brewer (of the same name). In that kit’s instructions they state:

    18. Secondary fermentation. Allow the beer to condition in the secondary fermenter for 2 – 3 weeks before proceeding with the next step. Timing now is somewhat flexible.
    19. Add the oak cubes. Soak 2 oz of US Medium Plus Oak Cubes in 16 oz of bourbon for 24 – 48 hours. Then add the oak cubes and bourbon to the secondary fermenter and wait an additional 1 – 2 weeks before bottling.”

    It is my intention (as I type this) to follow the above procedures but I am very interested in hearing what BAs who are experienced in this matter have to say.

    One question: is it really necessary to conduct a secondary for such a short timeframe? Couldn’t you just do everything in the primary (a total of 4-6 weeks in the primary)?

    Cheers!
     
  6. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,181) Dec 15, 2005 Pennsylvania
    Pooh-Bah Society

  7. JimSmetana

    JimSmetana Initiate (0) May 11, 2012 Illinois

    Going to the NB Retail store in Milwaukee this weekend to grab supplies and 3 kits. Thats one kit I am getting.

    Cannot wait.
     
  8. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,181) Dec 15, 2005 Pennsylvania
    Pooh-Bah Society

    Please report back your experience in brewing the Bourbon Barrel Porter. I am very interested in knowing the 'amount' of flavor that 1-2 weeks of oak/bourbon contact time provides.

    Cheers!
     
  9. amantini

    amantini Initiate (0) Jul 7, 2009 Georgia

    Thanks for the really informative responses! I have 16 oz. of small chips soaking, and they have been soaked since the 21st. The stout I have fermenting is very roasty with small amounts of coffee, molasses, and brown sugar. I don't want to overpower any of those flavors, but really blend them all together. So, I am thinking that it may be best to add in my chips for only a couple days after it has been in the secondary.

    [EDIT] Based on some recommendations, I may just throw in the chips to the primary. Seems like others have had good experiences with this. Thanks!
     
  10. ShanePB

    ShanePB Initiate (0) Sep 6, 2010 Pennsylvania

    As I stated, my experience with oak chips is less is better. For my batch, 2 oz was too much oak. Either that, or 2 weeks sitting on the beer was too long. Also, I don't see why you couldn't do this all in primary. No need to really "clear" a porter in a secondary. I've dry hopped in primary with great results.
     
  11. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,181) Dec 15, 2005 Pennsylvania
    Pooh-Bah Society

    “For my batch, 2 oz. was too much oak. Either that, or 2 weeks sitting on the beer was too long.”

    I have yet to homebrew but the ‘variables’ as I see it are:

    · Amount of oak (e.g., 2 ounces)
    · Contact time (e.g., 2 weeks)
    · Form of oak: cubes vs. chips
    · Type of Oak: American oak vs. non-American oak; medium toast, heavy toast

    Maybe there are more variables that I should add to the above list?

    What type of oak did you use for your beer?

    Cheers!
     
  12. ShanePB

    ShanePB Initiate (0) Sep 6, 2010 Pennsylvania

    French oak, medium toast. I agree with you though, Jack. Those all could contribute to varying degrees of oak flavor imparted in the beer.
     
  13. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,181) Dec 15, 2005 Pennsylvania
    Pooh-Bah Society


    Below is a description from the Northern Brewer website:

    “Oak Cubes - French medium toast
    SKU: U062

    1 Review(s) | Add Your Review

    .AKA oak beans. Medium toast French oak cubes bring aromatic sweetness, full mouthfeel, and notes of fresh fruit, cinnamon, and allspice. Look for undertones of creme brulee and milk chocolate.”

    From the MadFermentationist blog:

    “American oak is stronger than Hungarian which is stronger than French.”

    So, it seems that French Oak is a ‘milder’ oak. But you got too much oak in your beer.

    This oak process seems to be a tricky business!:confused:

    Cheers!
     
  14. amantini

    amantini Initiate (0) Jul 7, 2009 Georgia

    A tricky business indeed...

    One more question - do I need to sanitize the wood chips, or are they OK just sitting in bourbon before they enter the beer?
     
  15. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,181) Dec 15, 2005 Pennsylvania
    Pooh-Bah Society

    I would think that a process like: “Soak 2 oz. of US Medium Plus Oak Cubes in 16 oz. of bourbon for 24 – 48 hours.” would be sufficient sanitation.

    As a follow up (based upon past discussions in this thread), I would be concerned that “16 oz. of small chips” is too much oak for your beer. I suppose you could ‘compensate’ with a shorter contact time? I just don’t know.

    Cheers!
     
  16. ShanePB

    ShanePB Initiate (0) Sep 6, 2010 Pennsylvania

    Soaking in bourbon is sufficient sanitation. I would reconsider 16 oz of oak, in my experience. YMMV.
     
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  17. amantini

    amantini Initiate (0) Jul 7, 2009 Georgia

    Thanks for the input. I'm trying this for the first time and didn't really know how much to add. I'm using a medium American oak, so I don't think it will be overpowering to throw them in the primary for 5-7 days.

    Thanks! I appreciate all the responses.
     
  18. SeaOfShells

    SeaOfShells Initiate (0) Feb 22, 2011 California


    Wow, this is extremely helpful. I was going to throw in a full pound of bourbon soaked cubes into a 1.100 imperial stout I brewed. Maybe I'll dial it down a little bit. LOL.

    Although, it is a coffee, vanilla, chocolate, oatmeal stout. Maybe the oak at this point will be overkill?
     
  19. ShanePB

    ShanePB Initiate (0) Sep 6, 2010 Pennsylvania

    Your base beer sounds good. It could be overkill. You might want to consider grabbing a 1 or 2 gallon glass jug if you really want to do some bourbon/oak aging (that way you don't do it to the entire batch). A buddy of mine recently did oak soaked bourbon chips as well. He used more than I did, maybe 5 oz?, and the oak was enormously present as well. All my experience with oaking stuff is you really do NOT need much.
     
  20. kmatlack

    kmatlack Initiate (0) Mar 29, 2010 California

    Bourbon soaked oak wouldn't be overkill I don't think, but 16 oz of bourbon soaked oak cubes would be STRONG even in a beer that big.

    I'd start with 2-3 oz then check it after a week. You can always add more, but you can't take it away. Not to mention you'd need to let a beer with a 1.100 OG sit for a little bit to mellow out and make sure the yeast eats up all your fermentables.

    Cheers!
     
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