![]() ![]() Let us know how this comes out, I have a friend who loves this beer but I have never had a chance to try it. You are probably going to want more than 10 days on the oak too, from what I am told, I&G is pretty oaky as evidenced by their description of the aging process. This is Jamil's method and has worked well for me. No need for booze or sanitizer, steeping in boiling water works well and served a dual purpose of sanitizing and removing the 'bad' oak flavors. Take your oak cubes, put in a mug or something and add boiling water and cover with aluminum foil or something, let cool, pour off the water (with bitter oak tannins you probably don't want) and add the cubes to the beer. The higher temperatures you started with denature the amylases more quickly leaving you with a more fermentable wort, the higher temp also favors amylases that leave you with less fermentable, more complex sugars in the wort, losing heat does not gain amylase activity if the temp drops, you should be fine.Ģ. I think your understanding of how mashing works is a little off, temp dropping a few degrees towards the end will not leave you with a more fermentable wort. So thoughts on this? edit: Anyone wanting to try this the recipe I ended up using is quite a bit different and is posted on the second page of this thread.ġ. I do realize that Scottish 80 style tops out at 6% max. Oak aged in barrels- I'll be doing oak chips soaked in Bourbon to sanitize probably around 1-2oz in the secondary for 10-14 days.ġ.50 oz East Kent Golding 5% 60 mins BoilĢ oz of Bourbon Soaked Oak Chips for 10 days in Secondaryįinally I've read up on the "modern" Scottish style and "traditional" involving kettle caramelization which I think sounds like what I want so I'll try boiling the 1st gallon of runnings to 1/2 gallon volume for increased caramelization which I think should increase my FG up a bit. Kent hops- Does this mean East Kent Golding or are their others?ĥ. I think "Optic Malt" means UK 2-row or Marris Otter thoughts?Ĥ. We then filled this batch into bottles, inside which the final, month-long maturation took place."Ģ. Once we judged that the beer had absorbed the perfect degree of oak character, we emptied the barrels into a marrying tun, and let the maturation continue until the flavours from the individual barrels had blended together and mellowed to our satisfaction. "In this brew we combine the best ingredients from both Scotland and England - Optic Malt and Chocolate Malt grown in the Scottish borders and Goldings hops from the hop fields of Kent.Īfter brewing we filled the beer into American White Oak barrelsand left it there for an uncommonly lengthy maturation ![]() This is what they say about their Triple Matured Oak: I've found a lot of forum posts here and elsewhere requesting a recipe and some discussion but no posts indicating someone actually brewed said recipes or comments about them. I've had Innis & Gunn a few times and I quite enjoy it sadly it's the one beer I can't get a clone recipe. ![]()
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