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Found 6 results

  1. Asking for help collaboration on crafting an English-style Barleywine using the Mr. Beer Seasonal ESB (best before May 2016), Pale LME, and a mini-mash. I've pretty much figured out the grain bill: Maris otter, CaraMunich I, Caramel 60, Special B, and maybe a little Melanoidin malt, but that's about as far as I've gotten. Hops and yeast still need work. Why should I have all the fun?
  2. I’m brainstorming my next brew options Anyone want to help me brainstorm a list of things a guy can add during the secondary? So far I have: hops Fruit (juice, zest, chunks) oak chips cocoa nibs lactose? Not sure when you add that. brett? lacto?
  3. This is one of our biggest beers yet, next to our Novacaine barleywine recipe. I have a 5 gallon Cornelius keg of it aging in my cellar fridge right now. It will be bottled in December. I took a taste of it a few days ago and it already tastes incredible. I soaked my oak in Bulliet bourbon, but you can use whatever whiskey or rum you want. It is highly recommended that you age this for at LEAST 6 months. Cheers! Get yours HERE! We also have oak chips available separately: http://www.mrbeer.com/ingredients/special-adjuncts/american-oak-chips
  4. Again, I'll blame @HoppySmile! for bragging up the Innis & Gunn oak-aged beers, and all the homebrewers that have gone before while 'tinkering with the Winter Dark Ale.' In any case, this recipe used up my last WDA so I thought that I may as well go big.? Rum, Smoke & Oak UK Dark Ale Winter Dark Ale Craft HME, best before Jan. 2017 Malting Co. of Ireland 2-row, 1.0 lb. Simpsons Chocolate malt, 0.13 lb. Chateau Special B, 0.13 lb. Weyermann CaraRed, 0.25 lb. Briess Smoked Cherrywood malt, 0.25 lb. Styrian Goldings, 0.25 oz. 20 min. Styrian Goldings, 0.5 oz. @ flame-out Rum-soaked light oak chips, added following primary fermentation Mangrove Jack's UK Dark Ale yeast Mash grains @ 154 F for 60 min. 'Batch sparge' @ 170 for 5 or 6 min. 35 min. boil. Add WDA @ f/o. OG TBD SRM 39 IBU 52 ?
  5. I'm about to attempt a bourbon barrel aged stout. I'm using the Shameless Stout recipe. I plan to soak oak chips in Maker's Mark and drop a cup full into the wort in a hop bag, then bottle condition with more chips in flavor infusers. My question is, do you guys think this is overkill? About right? Maybe lose the flavor infusers? I'm going to sample the wort for flavor when I take my FG reading. Thx GREG
  6. From the album: Food That Goes With Brew

    This is what we do in Michigan year round. Give us rain, snow, sun or clouds and we will give you beer and meat!

    © Justin D. Hill

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