Question regarding "King Henry style" oak aging process

Discussion in 'Homebrewing' started by dbc5, Dec 16, 2012.

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  1. dbc5

    dbc5 Savant (1,117) Jun 18, 2009 Arizona

    So I was finally able to make a trade for a bottle of King Henry which is en route for delivery as I type. In my excitement, I was struck with an idea regarding the barrel aging process of King Henry and how to translate that to the homebrew setting. Granted, I've not yet tasted the beer, and therefore am uncertain how prominent that stout characteristics imparted by Rare are. However, the reviews seem to suggest that there is a fairly substantial contribution made. Given this, I'm thinking about brewing a hefty barleywine and adding oak cubes which were soaked in a mixture of about 4 ounces each of bourbon and a commercial stout (was thinking about Bells Expedition). I also considered soaking some oak cubes in bourbon, using them for a stout, then later adding those cubes to the barleywine. However, my experience is that cubes on their own (without pouring additional spirits into the beer) impart little flavor besides oak.

    Do any of you forsee difficulties in taking this approach. Is there any cause for concern in adding 4 ounces of a finished stout to secondary? Thanks.
     
    #1 dbc5, Dec 16, 2012
  2. JebediahScooter

    JebediahScooter Initiate (0) Sep 5, 2010 Vermont

    There was a thread a few weeks back in which a guy had gotten his recipe and process together (planned out really well it seemed), and it prompted some good discussion about just this topic. I'd say find that since it has a lot of good thoughts from the guy brewing it and other folks chiming in, and also drink your KH so that you know what it tastes like. Will do far more for you than reading others' review. Enjoy it, definitely a helluva beer. It made my wife decide that she does in fact like BA beers after all.
     
    #2 JebediahScooter, Dec 16, 2012
  3. dbc5

    dbc5 Savant (1,117) Jun 18, 2009 Arizona

    Thanks for pointing me in the direction of that thread. There was definitely some good information in it. I wish I had access to a barrel so I could do this right, but unfortunately I do not have the funds or space (or knowledge if I'm being completely honest) to manage it. I'll tinker with a recipe and post something up for critique as I get closer to actually brewing this.
     
    #3 dbc5, Dec 16, 2012
  4. yinzer

    yinzer Initiate (0) Nov 24, 2006 Pennsylvania

    So what will adding oak that was soaked in another beer add?
     
    #4 yinzer, Dec 16, 2012
  5. JebediahScooter

    JebediahScooter Initiate (0) Sep 5, 2010 Vermont

    I think he's going for the whole "King Henry was aged in barrels that previously held Rare" thing.
     
    #5 JebediahScooter, Dec 17, 2012
  6. yinzer

    yinzer Initiate (0) Nov 24, 2006 Pennsylvania

    Yeah I figured that, but what good would it do? I read the reviews and I can see a reference in some to Stout, but I would guess that it's from the chocolate that was added. I don't really see oak cubes as an exact replacement for a barrel. And trying to replicate any benefits (if there are) from a previous beer in a barrel who be harder.

    I've been wrong before but I think that the advertised benefit is just that, advertising.

    On a positive note, sans doing the full process in a barrel I imagine that the OP is taking the right tact.
     
    #6 yinzer, Dec 17, 2012
  7. antlerwrestler19

    antlerwrestler19 Initiate (0) Nov 24, 2010 Nebraska

    It was my original post. After the Coconut Porter, which I just brewed today, is out of the fermenter and into kegs I will be having a go at it. I must say, I am very excited for it! Here's the link:

    http://beeradvocate.com/community/threads/king-henry-clone-input.49320/

    Hope this helps! I'll also be chiming in once I get around to brewing it.

    Cheers,

    Kyle
     
    #7 antlerwrestler19, Dec 17, 2012
  8. ChadQuest

    ChadQuest Initiate (0) Mar 4, 2009 Illinois


    Your beers are now in danger, hide them.
     
    #8 ChadQuest, Dec 17, 2012
  9. barfdiggs

    barfdiggs Initiate (0) Mar 22, 2011 California

    Most likely not much. I think thats expectation/hype and tasting things that really aren't there talking. The two I've had tasted like a great bourbon barrel aged barleywine, but next to abacus, arctic devil, JW Lees, BB4D and a couple others, I really didn't notice any flavors that really made it unique and so different from any other well made ba barleywine (it was smooth and very tasty though).
     
    #9 barfdiggs, Dec 17, 2012
  10. yinzer

    yinzer Initiate (0) Nov 24, 2006 Pennsylvania

    I think that I might do this beer next. I have one of the Balcones barrel ready to go.

    Just curious on the yeast that you choose. In WL speak and according to mrmalty WY1968 is WLP002. Wouldn't WLP007 or 1098 be better? More attenuation and alcohol tolerance.

    But I do see that you decided to mash low - 149*F. Are you thinking low mash plus a really high attenuator would be too much?
     
    #10 yinzer, Dec 17, 2012
  11. yinzer

    yinzer Initiate (0) Nov 24, 2006 Pennsylvania

    I'd like to bump this as I'm looking for what yeast to use. I'm including the recipe from another thread that Kyle/antlerwrestler19 was kind enough to post.

    I'm thinking WLP007. Or WLP862 Cry Havoc which as I understand it I could ferment low. I've made 10% beers that I've been happy with, but I'm more worried about hot alcohol than doing a clone. And I don't mind brewing this beer twice w/another yeast just to compare.
     
    #11 yinzer, Dec 18, 2012
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