homebrewandbeer.com

I'm now the proad owner of some lengths of Oak from a wine barrel. I've already chucked a few pieces on the barbie to flavour a roast and I'm keen to get some happening in my beer.

I figure I should chop it up, boil it well before adding to the fermenter.

Any ideas on some recipies that would go well with Oak, and any idea on the quantity neccessary to impart lots of Oak flavour?

Did a search for 'oak' and found 65 matches.......... seems like its been done before a few times.

This one seems to be a good place to start
http://www.homebrewandbeer.com/forum/vi ... hlight=oak

Yeah I did a search on Oak and got lots of stuff about the wetpacks which have a certain amount of Oak and a set recipe.

I did come across some mention that Oak is great for flavour after it's been aged for a while.

I guess I'm mainly wondering what sort of an Ale it would be best suited too and if my idea of boiling first to avoid infection is the way to go.

anything you put in the fermenting barrel needs to be sanitised so boiling would be required, especially if this is something you picked up from an old wine barrel....

see http://www.innisandgunn.com/index.htm for examples of oak aged beer

About 200 gms chipped in a nice dark red ale would be very nice and yes you would need to boil them first in say 2 litres of water then add the whole lot to the fermenter ( yes chips as well)

Thanks Lethaldog,

That gives me enough to start experimenting, I found a site that recommended baking in the oven, and another that suggested sitting it in alcohol then adding, but boiling sounds like the best way to start.

Thanks again

Crowash wrote:Thanks Lethaldog,

That gives me enough to start experimenting, I found a site that recommended baking in the oven, and another that suggested sitting it in alcohol then adding, but boiling sounds like the best way to start.

Thanks again

I have also heard of steaming them.

I'm planning an oaked porter for winter. 1st time using oak. I'd be interested in hearing how you go.

i'd be a little worried about boiling leaching out some of the flavours.. dry heat makes sense to me - i.e baking them.