Subject: Wood Beer
Date: 1989-07-28 14:06:54 GMT
I'd like to add my 2 cents worth to a topic that came up a few days ago.
Someone inquired about the use of wood chips in beer. Well, I tried adding
some oak chips to Charlie P's India Pale Ale recipie. I steamed the chips
about 15min. before adding to the primary fermenter. I added a large
handful (probably more like 2 handfuls) to a 5 gallon batch. When moving the
beer to the secondary 3 days later, I was afraid that a fat handful of chips
for 3 days wasn't going to do much. So, I added another fat handful of
steamed oak chips to the secondary (the first set of chips was left behind
in the racking process). I left the beer in the secondary for about 1 month
(I know, too long) and bottled.
Last night I tasted the first bottle and...
The combination of a dry, high alcohol (OG = 52, FG = 02), oaky beer nearly
knocks you over. I'm pleased with the results but the oak flavor is too
intense. So, if you try wood chips, I'd suggest using a modest quantity
on the first attempt since a lot of flavor comes out of those little
P.S.- I don't know if this made any difference, but I steamed the chips
using a small quantity of water. When adding the chips, I also
added the water used for steaming. I also don't know how long you
have to steam the chips, but it appears 15 min. was enough.
The posts that comprise the Homebrew Digest Searchable Archive remain the
property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.