Hi all,
I'm going to have a stab at making something similar to this. I have a 100g packet of rum barrel chips so here goes:
1 Tin Cascade Choc Mahogany Porter
1 kg LDME
100g Med Crystal
50g Choc Malt
500g homemade medium invert sugar
Some fuggles for flavour
US-05
And I'll put the chips in the secondary and leave it for a while.
I am aiming for 6+% (which is why I'm adding the invert sugar) in order to help strip some more goodies from the oak chips. Also I'm looking for a brew that I can chuck under the house and crack open next winter.
There are a couple of things I'm not sure of though:
- what IBU's should I be aiming for?
- should I bother with the late hop additions, given that I'm trying to get the oaky flavour through? Is there a hop another I could use to compliment it?
- is there a 'recommended' maximum length of time that the brew should be in contact with the oak? Could I leave it for 9 months?
Cheers,
Tim