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General Homebrew Discussion / Smoked Oak Chips in Secondary
« on: April 03, 2010, 03:53:36 PM »
I am making a blended ale right now; it is my second go-around with this recipe. It is a split batch of high gravity (1.100) worts fermented in primary with dry english and belgian yeasts. The recipe includes crystal 90, belgian spec B and coffee malts with enough hops to balance, not compete. The last time, I blended them together over lignum vitae/palo santo chips and shavings in secondary and it was great. I got to thinking I'd like to try some toasted oak in this beer, and then got to thinking it might be a fun experiment to try smoking some oak chips and shavings to use.
Is this a horrible idea that will yield nothing but pain, humiliation and rejection from my regular drinkers?
Has anyone tried this, as opposed to smoking the grain?
Is there a wood I can smoke with that will impart a perceivable but not overpowering aroma/flavor to the oak?
Anything I'm missing?
Thanks, and cheers!
Is this a horrible idea that will yield nothing but pain, humiliation and rejection from my regular drinkers?
Has anyone tried this, as opposed to smoking the grain?
Is there a wood I can smoke with that will impart a perceivable but not overpowering aroma/flavor to the oak?
Anything I'm missing?
Thanks, and cheers!