Beer Forum

Couple of questions in trying to fine tune my Bourbon Oak Stout recipe. Does toasting the oak chips first add a toasty flavor to this already roasty beer, or is that just to sanitize them first? I'm gonna soak 2 oz of them in bourbon anyway so they should be sanitary. Do I need to rack to a keg to sit on the oak or just put them in the fermentor when the yeast is done. Also, this is an American version of an Irish Dry Stout so I'm adding some Cascade and maybe Amarillo as late hops. The 2oz of Northern Brewer bittering addition already puts it at around 60 IBU. I'm using Wyeast 1272 and should end up at about 6% ABV. Any suggestions on the oak chips and hops charge?

Bump to me! Well, I found some good info in some older threads on the bourbon and oak combo, so I 've got that soaking now. Since I have not done this before I was hoping somebody who had could give some input on the hops. Does the bourbon and oak flavor come out more in the middle or in aroma? Would the cascade and maybe amarillo used as late hops compliment them or clash?

This may help. It's a pretty good article from a total http://moderndaymerrick.blogspot.com/20 ... chive.html
I have not done any wood beers yet, but I think this winter will change that.

snowcapt wrote:This may help. It's a pretty good article from a total http://moderndaymerrick.blogspot.com/20 ... chive.html
I have not done any wood beers yet, but I think this winter will change that.

Don't you hate saying he's right?

Thanks Capt. Good info on the wood and bourbon. JP's blog is a fun read. If I did'nt already know what his voice sounded like I would probably be hearing Andy Roony's voice in my head as I read it. I would really like to get some input from anyone who has addedd late C-hops to a dry stout on Am Ale yeast or similar.

Just an update on this one. I left out the late hops and added 1 oz of whiskey soaked, light toasted am oak chips for 6 days. Been in the keg 1 week and the balance is really nice. Also playing with my Perlick Creamer faucet for the first time with this one. Oak in the nose and front of taste, also some coffee and a little choc. Then some NB hops flavor and good bittering level. Flavors are a bit separate now but should blend nicley after some aging. OG: 1.060 FG: 1.017 I'm trying to stay away from it, but it's getting harder as the seasonal temps are dropping.