I'm about to add some oak cubes to an english barleywine and I'm wondering what you guys think the best way to do this is. I've seen references online to a lot of different methods, from just adding them straight from the bag into the carboy to soaking them in bourbon for weeks etc. Not having done this before, it would be great to hear some of your experiences. A few particulars about the beer I'm working on: it's a relatively small barleywine, havne't checked FG but I'm expecting ~1.026 and ~10% ABV. It's a simple recipe, just maris otter with a touch of crystal, so I'm thinking just a little oakiness might be just the thing. I've got four ounces of American oak cubes, and I'm thinking I will steam sanitize two oz for six minutes, purge the carboy with C02, and drop 'em in for about four weeks and give it a taste test. Depending on how that goes, I'll either let it sit on the oak another couple weeks or prime, bottle, and let sit for a year. Or two. I *might* add a touch of bourbon at the end if it seems like it'd help. Sound like a plan? Would be great to hear from some you guys who use oak regularly.
Four ounces is a lot. I normally go with an ounce per 5 gallons. I steam, discard the oaky water and do exactly what you plan.
I did an Imperial Stout that clocked in at 7.7%. I soaked 2oz of American Medium Plus in Makers Mark in a mason jar in my beer cellar, topped up once the Markers Mark was absorbed into the oak. Soaked for 4 or 5 months (overkill but was trying to replicate barrel aging - not really necessary and probably no benefit). Separated the oak from the booze and added the 2oz oak cubes into a secondary 5 gallon carboy (no CO2 purge) and siphoned the Impy Stout onto them. Let stay in secondary for about 5 months. Just enough booze and oakyness that imparted a nice vanilla aroma and flavor to the beer. The left over Makers Mark tastes amazing too! Do not just toss it! Right now I have 2oz Medium French Oak soaking in Cabin Fever Maple Whiskey. Going to brew and Imperial Brown Ale with 53oz of Pure Maple Syrup at flameout and age in secondary on those oak cubes.
I might boil them first and then put them in a sanitized mason jar and pour wine over them. Just in case... the ph in wine is low where nothing should be able to infect it... I think. Don't quote me there but if you boil to rid the tannins from the oak and sanitize the mason jar you should be fine w/ a freshly opened bottle of wine (as long as it's not infected... ha-ha). Probably don't even need to boil the oak since the wine will probably release the tannins from the oak.
I use cubes and I soaked directly in alcohol (Maker's Mark Bourbon). You can do the same with chips but they would be tougher to work with, IMO.
I always soak in alchohol of some sort. Bourbon (usually Maker Mark) if I want that character, or Vodka if I just want the oak. Otherwise I have soaked in vodka first to kill any bacteria, then might soak in wine to get that character. My last American BW used mostly citrus type hops so I did a rum soak...not sure it came out much but the oak was a wonderful addition.
