reviled
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Hey guys, I need some advice cos I havent done this before...
I want to do an Oak Matured Porter by using some oak chips... This is my recipe
5-6kg Maris Otter (not sure yet)
350g Chocolate
210g Cara Aroma
200g Caramalt
110g Cara Munich
80g Carafa I
50g Black Patent
100g Roast Barley
Not sure on hop additions at this stage, any suggestions for this would be appreciated...
And im thinking, ferment out over say 3-4 days, then transfer into a secondary with the oak chips and leave for 2 weeks before racking out for bulk priming... I obviously need to somehow steralise the oak chips, but is 2 weeks going to be long enough? Or should I look at using a cube as a secondary and leaving it with the oak chips for a month or so?
If all goes well, im gonna repeat this using some jack daniels bourbon chips...
Edit : The black patent and roast barley was crushed with a rolling pin so I used more than I was originally planning to.. And ive also got 300 grams of Munich which I may add at the last minute
I want to do an Oak Matured Porter by using some oak chips... This is my recipe
5-6kg Maris Otter (not sure yet)
350g Chocolate
210g Cara Aroma
200g Caramalt
110g Cara Munich
80g Carafa I
50g Black Patent
100g Roast Barley
Not sure on hop additions at this stage, any suggestions for this would be appreciated...
And im thinking, ferment out over say 3-4 days, then transfer into a secondary with the oak chips and leave for 2 weeks before racking out for bulk priming... I obviously need to somehow steralise the oak chips, but is 2 weeks going to be long enough? Or should I look at using a cube as a secondary and leaving it with the oak chips for a month or so?
If all goes well, im gonna repeat this using some jack daniels bourbon chips...
Edit : The black patent and roast barley was crushed with a rolling pin so I used more than I was originally planning to.. And ive also got 300 grams of Munich which I may add at the last minute