Hi all I'm in the middle of making an imperial stout which I plan to oak age with oak soaked in bourbon with coca nibs and possibly vannila in the secondary. Just wondering can I make my own oak chips for this save me buying them have some oak logs I cut late summer. Wondering can I finish seasoning them in the oven cut into small chunks them either roast in oven or pot to a medium char. Would this be okay do yas think or should I just buy them also can the oak be continually used or is it one use only really
Oak aging and oak chips
- Thread starter liamf89
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Hi yes it is possible to make your own but bear in mind most oak chips used in beer are from whiskey/spirit barrels to add extra flavour. I would soak any chips in some spirit to sterilise to add the flavour of your desire or vodka for a plain oaky taste
I was planning on medium toasting the oak soaking it in about 300-400ml of bourbon with Coca nibs and possibly and Vanilla bean leaving it for 24hrs then boring the bourbon into secondary and the nibs and oak chips in hop sock and throw it all in secondary as I want the make a imperial bourbon stout
Oneiroi
Well-Known Member
I bought a bunch of ex bourbon barrel oak cubes for the same purpose recently but only actually needed a few of them.
How much are you expecting to use? I could post you some if you wanted?
Of course if making them yourself could all be part of the fun, so no worries if not
How much are you expecting to use? I could post you some if you wanted?
Of course if making them yourself could all be part of the fun, so no worries if not
I never used them before so not very sure was think 50g seems to be the number alot of people suggest for one week in secondaryI bought a bunch of ex bourbon barrel oak cubes for the same purpose recently but only actually needed a few of them.
How much are you expecting to use? I could post you some if you wanted?
Of course if making them yourself could all be part of the fun, so no worries if not
Sadfield
Landlord.
Yes, most definitely.
I've a thread on our homebrew club site that has a section describes doing just that, which contains a useful link and guides to what temperatures bring different flavours out of the oak.
https://macchomebrew.club/solera-project-part-1-the-setup/
https://macchomebrew.club/solera-project-part-1-the-setup/
I've a thread on our homebrew club site that has a section describes doing just that, which contains a useful link and guides to what temperatures bring different flavours out of the oak.
https://macchomebrew.club/solera-project-part-1-the-setup/
https://macchomebrew.club/solera-project-part-1-the-setup/
How do ya think they turned out ended up with 230g have them cut all different sizes didn't think size would matter plan to use 50g for one week does this sound about right can you reuse the wood again and again or ya better of just leaving it to dry and using it on smoker for meat.. Also was going for medium toast dies this look about right should I blacken one of the sides of the bigger bits in a dry pan do you think
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What you think of the oak chunks do they look about rightI bought a bunch of ex bourbon barrel oak cubes for the same purpose recently but only actually needed a few of them.
How much are you expecting to use? I could post you some if you wanted?
Of course if making them yourself could all be part of the fun, so no worries if not
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MyQul
Chairman of the Bored
You can only really use french or american oak. English oak is too dense
Isn't English oak the same as French oak also just standard European oak and American oak is usually white oak or red oak no.?
Sadfield
Landlord.
A quick google suggests so. English and European oak is Quercus Robur. Can't imagine that, historically, an British Cooper used anything other than English oak to make beer barrels.
Good looking toast on those chunks. It's hard to say, how much to use, and very much a case of trial and monitoring, as it all depends on volume, surface area and contact time. They can be reused, but may require longer after the first use, although you may get more subtle flavours.
Good looking toast on those chunks. It's hard to say, how much to use, and very much a case of trial and monitoring, as it all depends on volume, surface area and contact time. They can be reused, but may require longer after the first use, although you may get more subtle flavours.
MyQul
Chairman of the Bored
Whilst Im defiantely not an expert on oak, iirc it has to do with our weather and the way English oak grows rather than being a different sort of oak; making it more dense. This was mentioned on a winery tour I took. Some oaks fell down at the winery during a huge storm and the owner got them turned into barrels but they were never used as the wood is too dense for the wine to soak into it. This is also the reason English oak is/was good for ship building
No reason why you cant have a go though to see if im wrong and it works for you
Oneiroi
Well-Known Member
I think I used about 15g per gallon in mine, and after 2-3 weeks it had a distinctive taste. Haven't tried one since bottling yet though.
That said, surface area is going to be more important that weight, which makes it hard to gauge.
The advice I got was that more oak = quicker flavour, so if you're in a hurry use lots but make sure to check regularly and rack/bottle when it's ready to taste. If you have a bit more time, or you don't want to be opening it and checking it every few days, maybe go with a bit less and be prepared to let it sit for a while to reach optimum.
That said, surface area is going to be more important that weight, which makes it hard to gauge.
The advice I got was that more oak = quicker flavour, so if you're in a hurry use lots but make sure to check regularly and rack/bottle when it's ready to taste. If you have a bit more time, or you don't want to be opening it and checking it every few days, maybe go with a bit less and be prepared to let it sit for a while to reach optimum.
CharlieMc
Drover
Hi Liam - many thanks for setting this discussion going. I am about to get my New Year brew under way and have some Whiskey barrel oak chips which I hope to add flavour to an English malt and American hop blend. I intend to steam-sterilise the chips and use about 50G from day 4-14 in the fermenter (23L). This is a first time use of oak chips so the chat has been really useful.
Going to be my first time too going to get the bourbon tomorrow and start soaking the chips and nibs in it for day or two so hopefully by Sunday I'll have my imperial stout in secondary will leave for week to ten days then transfer either to keg and leave for few week in fridge and drink pint or two to pick up any remaining sediment and then bottle from there or might just cold crash and bottle it straight after that without it going into a keg.. My next decision is to Carb or not to Carb it
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