finishing with oak chips
I have ~300 gals. of Imperial Stout that we are going to age in the brite tank with some American oak chips. The suggested use rate is 20 pounds to 1000 gals. at a contact time of 1 month. I only have about 2 weeks to tie up this tank, so I'm thinking of bumping it up to a ratio of 25 pounds/1000 gals., which would be 7.5 pounds into the 300 gals. I would like to hear from those of you who have aged beer on chips, and how long, how much, what type of chips/beer, etc. Though we will be experimenting with them lots in the future(bought a 40# bag of them), this is the first time for this procedure here. Am I in the ballpark?
Definetely in the Ballpark
I used 5 lbs of toasted oak chips in a 10 BBL batch of 13 deg. Porter, and put the chips in two large nylon sacks with SS weights to keep them from floating around.
It was definetely "oakey", but quite balanced with the roasted malts. It did have a dry woody finish.
I would definetely add more crystal malt next time to have a bit more residual sweetness
Forgot to add: Aged 21 days on the oak chips @ 40 deg. F