anyone used oak chippings in a porter?

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anyone used oak chippings in a porter?

Postby Jeltz » Tue Nov 10, 2015 15:03

Following my aborted brewday I went to the LHBS to get some supplies and spotted some oak chippings used for wine. There were 2 sorts and I grabbed a packet of the American ones (Richies) which the owner assures me adds more vanilla than the other one.

The idea is to put some in a porter, the sachet says its sufficient for 5 gal of wine and I brew 5.5 gal of beer at a time so I thought I would toss the whole packet in.

I'll top crop the yeast and toss the chipping in having 1st boiled them in some water and cooled it

Does that sound OK?

Regards Nic
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Re: anyone used oak chippings in a porter?

Postby Maysie » Tue Nov 10, 2015 15:10

I had some with a Muntons Oaked Ale kit recently and did the same with my oak chips.

The beer isn't ready yet, so hasn't been 'quality sampled', so I cant tell you how it tastes though!
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Re: anyone used oak chippings in a porter?

Postby Kyle_T » Tue Nov 10, 2015 15:20

I have done many brews now using chips and chunks.

The chips will flavour the beer quicker as they have more surface area. I used around 30 - 40g and tasted every 2 days until I was happy, then it gets bottled.

If you boil them you will loose the flavour, just steam them in a vegetable steamer for 10 minutes and chuck them in.

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Re: anyone used oak chippings in a porter?

Postby mickthetrick » Tue Nov 10, 2015 15:24

just bottled a R.I.S last weekend that had being sat on oak chips for two weeks. the oak had being in spiced rum before hand.
taster i had before bottling was very nice. if it matures well it should be a cracker.

Last edited by mickthetrick on Tue Nov 10, 2015 15:37, edited 1 time in total.
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Re: anyone used oak chippings in a porter?

Postby robwalker » Tue Nov 10, 2015 15:30

I racked off some hot wort during the boil and soaked the chips in there for 15 minutes. then added the wort back into the boil and put the chips into the fermenter.

2g/L gave a subtle but tasty note. I used Jim Beam oak chippings. The surface area of what you're using certainly matters towards quantity.
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Re: anyone used oak chippings in a porter?

Postby Jeltz » Fri Nov 13, 2015 14:47

Ok the final plan is this

After a week I'll rack to secondary and harvest the yeast from the initial fermentation. Add the chips, which really seem to be more of a powder, to some whisky to sterilise and add that into secondary too. and leave it for a couple of weeks.

Regards Nic
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Re: anyone used oak chippings in a porter?

Postby jkp » Fri Nov 13, 2015 15:50

With chips and cubes etc you can remove it or rack the beer once you've got enough flavour. Powder will be almost instant flavour, so you might be better adding it to taste rather than throwing the lot in.

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