Bourbon/Oak Chips in Secondary

[brewcrew76]

I bought a Bourbon Porter kit (1.065 OG) and it has 2oz oak chips and recommends 16 oz of bourbon in the secondary. I love bourbon aged beers but haven't tried making one yet and was looking for a little advice from someone who has. THe kit had no instructions other than add to secondary. Here is what I had in mind.

Soak 2oz oak chips in 16 oz bourbon for 12-24 hours.
Add bourbon and oak chips to secondary.
Secondary for 2-3 weeks.

Can someone comment/critique this technique? Thanks.

[HogieWan]

sounds pretty good to me.

[dparsons]

You'll know your oak chips are clean that way.

[Wilson]

I dont know, to me, 16oz of bourbon for a five gallon batch seems a bit much. I might not be bad, but it will have a good bourbon kick!

[Spicoli]

What brand of bourbon are you planning to use? I wouldn't go cheep. A nice small batch or single barrel bourbon would be the way to go. Jim Bean not so good.

[generalzonzo]

I made a Woodford Reserve Bourbon Barley Wine using oak cubes. Using chips, you do not need to allow them to be in contact with the beer for more than 2 weeks otherwise you can get a beer that tastes like a 2x4. 16 ounces sounds like alot but from my periodic tastings it definately is not. I used 6oz of WR Bourbon in 4 ounces of oak cubes for a month. When I looked to them they soaked up ~90% of the liquid. I added another 6 ounces and let it sit a few more weeks (12 oz toatal). When I finally got to adding them to the secondary, the liquid was a dark brown color (from the med roast) and very little absorbed the second round. I added the whole concoction liquor and all to the secondary. It has been over 2.5 months now and the other night I took a sample and whoa! It turned out awesome, crystal clear, oakey nose with nice malty carmel overtones and a really subtle bourbon afternotes. I could have used more and been just as satisfied. Was thinking about adding another addition of the bourbon, but thought why mess with something that is really good. I am a big fan of using oak, especially in the big boys.

Bad 40 Woodford Reserve Bourbon Barley Wine ABV ~14%.

[brewcrew76]

I thought 16 oz seemed like a lot also but I love bourbon and love beers that are very heavy on the bourbon flavor like Bourbon County Stout from Goose Island so I figured I would be fine.

The kit is from Northern Brewer and calls for Maker's Mark. I love Bourbon (have about 40-50 bottles at home) and was thinking of going with something nicer but will probably try the Maker's the first time around. I figure most of the great commercial examples I have had use a basic brand for their aging and they are good so I feel like I should try the receipe as written the first time.

I guess I could pull samples off the secondary to determine how much oak is showing up and then I can be sure it won't be too oaky.

[generalzonzo]

Sounds good, except I thought the only good thing to put into Makers into is ginger ale or soda! My next bourbon to be used will be Knob Creek for its small batch characteristics, besides being one of the best bourbons on the market. The frequent sampling is a good idea that way you don't have to play guessing games. Good luck.

[BluesHarp]

I used two cups of chips soaked in just enough Bourbon to cover them; soaked for three days, then added all to secondary.
Mine aged for six months that way before bottling.
Tastes quite comparable to Bourbon County; some people think it's actually a bit better. It's an Imperial Stout, ending up at about 12.5% ABV.
I used Ancient Age, a relatively cheap Bourbon, I don't notice much difference when used in beer. Maker's Mark never touches anything other than ice and my palate! I prefer it to Knob Creek personally.

[MichaelM]

MMmm Makers...... Since I pretty much despised beer untill recently I was a very serious bourbon and Irish whisky type of guy.... and I would have to say I prefer Makers over Knob as well :) Makers for bourbon and Jamison for Irish I know there ARE better but they are both decently available here so its what I stick with lol..... I might have to try a bourbon Stout someday soon it sounds lovely

[Spicoli]

Originally posted by BluesHarp
[BTastes quite comparable to Bourbon County; some people think it's actually a bit better. It's an Imperial Stout, ending up at about 12.5% ABV. [/B]

How does one determine the ABV when adding bourbon to their beer??:confused:

[BluesHarp]

Well, for right or wrong, I still used specific gravity; I assume that is still valid...

[Mill Rat]

Originally posted by Spicoli
How does one determine the ABV when adding bourbon to their beer??:confused:
By drinking it! The additional alcohol from a spirits addition will throw off the Promash and Beersith ABV calculators. Hell, a healthy spirits addition will throw off my mental calculator, too. Not that I'm complaining...