oaked strong ale

[rooster445]

Im brewing this next weekend it want be ready for the first swap but will be for the next one.



oaked strong ale
Specialty Beer


Type: All Grain
Date: 1/28/2008
Batch Size: 5.00 gal

Boil Size: 6.41 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 68.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
15.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 89.86 %
1.75 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 10.14 %
1.25 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 49.2 IBU
1.00 oz Amarillo Gold [8.50 %] (45 min) Hops 21.9 IBU
0.75 oz Amarillo Gold [8.50 %] (15 min) Hops 8.9 IBU
2.00 oz Oak Chips (Secondary 7.0 days) Misc
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale



Beer Profile

Est Original Gravity: 1.084 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 8.63 % Actual Alcohol by Vol: 0.65 %
Bitterness: 80.1 IBU Calories: 43 cal/pint
Est Color: 21.3 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 17.25 lb
Sparge Water: 3.34 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 5.39 gal of water at 165.9 F 154.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes

after primary ad 2 oz oak chips (boil a pint of water , add oak then microwave for 1 min. Let cool . Add chips and tea to secondary )

[Ó Flannagáin]

I like it dude and I like the name as well. Sounds like something the vikings would drink.

[sanders5x]

Do the oak flavors mellow with time? How noticeable are they, I have never had a oak beer before. Is there any commercial brews that use this technique?

[mdd134]

I have made some light white wines with oak and it adds a nice complexity to them

but I have not tasted one in a beer but I have read about beers they do it in. The last BYO was about oak aged brews kinda cool

[Ryanh1801]

I would suggest you use Oak Cubes and not chips...

[Ó Flannagáin]

I used oak essence and it's ok. I think I used a tad too much, but it's drinkable.

[MrMarbleHead]

Why oak cubes Ryan? Just curious, I have only ever been able to get the chips and wonder what the difference is.

Sanders, you can really control the amount of oak you get in a beer. I usually (the couple that i have done) will add about half of what i was originaly thinking, like a half ouce at first then if i want more flavor i will add the other half ounce, also how long you leave it on the oak will be a big determining factor in the amout of oak you pull out. You should be able to find some oaked beers a the store. I know stone makes an Oaked Bastard. That one is cool because you can buy a regualar Arrogant Bastard and an Oaked and taste them side by side to see how the oak effects the beer.

[sanders5x]

Why oak cubes Ryan? Just curious, I have only ever been able to get the chips and wonder what the difference is.

Sanders, you can really control the amount of oak you get in a beer. I usually (the couple that i have done) will add about half of what i was originaly thinking, like a half ouce at first then if i want more flavor i will add the other half ounce, also how long you leave it on the oak will be a big determining factor in the amout of oak you pull out. You should be able to find some oaked beers a the store. I know stone makes an Oaked Bastard. That one is cool because you can buy a regualar Arrogant Bastard and an Oaked and taste them side by side to see how the oak effects the beer.

"oak contains violate compounds that evaporate from chips and powder because of their higher surface to volume ratio. To confirm this for yourself, cut a piece of oak and smell the freshly-cut surface. Compare it to the older surfaces. Chips and sawdust have lost virtually all of what you smell from the freshly cut surface long before you buy them. In addition the powder often causes beer to foam and in some cases takes a while to settle completely."

"The amount of cubes to add to a 5-gallon batch of beer is the same as with chips, but the extraction of oak character is slower. You will need to age your beer for 4-6 weeks to get the most from the cubes. "

From the Jan-Feb Issue of BYO page 54-55.

I will have to look for those beers the next time I am in the store.

[Ryanh1801]

Why oak cubes Ryan? Just curious, I have only ever been able to get the chips and wonder what the difference is.

Sanders, you can really control the amount of oak you get in a beer. I usually (the couple that i have done) will add about half of what i was originaly thinking, like a half ouce at first then if i want more flavor i will add the other half ounce, also how long you leave it on the oak will be a big determining factor in the amout of oak you pull out. You should be able to find some oaked beers a the store. I know stone makes an Oaked Bastard. That one is cool because you can buy a regualar Arrogant Bastard and an Oaked and taste them side by side to see how the oak effects the beer.

I have only done one oak beer, and its still on the oak. But I have talked to several people that say Chips are just way to hard to control. With cubes you have an even surface area, so you will get more consistent results, also you need to leave them on the beer for a month or so, this IMO gives you room to control the amount of oak you want. With chips you only have a week or so of contact time before things start to get harsh.