|Soaked 2 Ounces Of Toasted Oak Chip For 60 Minutes|
The backbone of this 6.5% ABV beer is mostly all Pale Ale malt with much lesser amounts of Amber, Carapils, Chocolate, Crystal 60 and a bit of flaked rye for spice. The recipe also called for a generous amount of American Yakima Valley hops added to the kettle at various times during the boil which produced beer with a lot a hop flavor and aroma. I'm very interested to find out how the oak flavors come through and how long it'll take to get just the right amount of flavor. I could let them soak for as long as 3 weeks but frequent sampling and tasting is the best way of getting just the right amount of oak while letting all those other high quality ingredients come through too.
|Krauzen Ring Inside Fermentor After Aggressive Fermentation|
|Only The Chips On Left Were Toasted For 20 Minutes|
|Two Mesh Sacks Containing Weights And Boiled Oak Chips|
|Electric Toaster Oven Set To Broil|
The amount of work that went into this recipe was about 3 hours or more than it would have taken to simply make a dry hop addition, but the aromas and flavors the oak will add to the beer are so different that it's completely worth it to me. This week the beer will be sampled often to check the hydrometer readings but to also taste the beer as the wood flavors begin to develop, this is going to be an awesome week.
I took a gravity sample and drank it the other day, the beer finished at 1.019 just a point off from my calculations and the first sample was yeasty so a real sense of this beer's taste won't come until bottling day. The fermentors in the refrigerator where I leave it to cold crash for another day or two while I decide to bottle it or keg it.