Showing posts with label Oak. Show all posts
Showing posts with label Oak. Show all posts

Wednesday, February 18, 2015

Exploring Oak Aging Alternatives Part 2: Cost

This second part in the series attempts to compare the cost for different oak aging alternatives as well as providing some resources that can be used by the homebrewer and pro brewer. I want to clarify that this is only covering cost. As a person that cares about the product they produce, cost is always evaluated separately from quality. This was more put together as a good reference to know general price points for the different alternative oak aging options.


 Cost matters (size doesn't, well not totally true wait till part 4 of the series). The table below was created based on recommendations from the manufacturer as to how much of their product is needed to be equivalent to a "new barrel". "New Barrel" refers to how much oak flavor you will get if your wine (or beer) was placed in a freshly toasted ~60 gal oak barrel. This quantity is likely too much for almost every beer style and is geared toward oak forward wine styles. The typical amounts to use in different beers styles will be discussed in Part 4: Extraction and Use.




Oak Cubes Qty for "New Barrel" Flavor Cost $/lb* $/"New Barrel" Vendor
American Oak Med + 24 oz $20.00 $30.00 MoreWine
Hungarian Oak Med + 24 oz $25.00 $37.50 MoreWine
French Oak Med + 24 oz $33.00 $49.50 MoreWine
Amer. Oak med + 24 oz $6.50 $9.75 Oak Chips, Inc **
Fren. Oak med + 24 oz $8.50 $12.75 Oak Chips, Inc **
Oak Spirals Qty for "New Barrel" Flavor Cost $ $/"New Barrel" Vendor
American Oak Med +  6 pack-1.5"x 9" $50.00 $50.00 The Barrel Mill
French Oak Med +  6 pack-1.5"x 9" $79.00 $79.00 The Barrel Mill
Oak Chips Qty for "New Barrel" Flavor Cost $/lb $/"New Barrel" Vendor
American Oak Med + 24 oz $6.00 $9.00 MoreWine
French Oak Med + 24 oz $9.00 $13.50 MoreWine
Honeycombs Qty for "New Barrel" Flavor Cost $ $/"New Barrel" Vendor
Multiple Wood Types Barrel Pack $55.00 $55.00 Black Swan Cooperage
Staves Segments Qty for "New Barrel" Flavor Cost $ $/"New Barrel" Vendor
French Oak Med + 96 oz $20.00 $120.00 MoreWine
Staves Qty for "New Barrel" Flavor Cost $ $/"New Barrel" Vendor
American Oak Med +  Barrel Replica $99.00 $99.00 MoreWine
French Oak Med + Barrel Replica $124.00 $124.00 MoreWine
*Shipping not included
** Pricing may vary, must request











As I transitioned over the last year into the commercial brewing side one of my main duties was to source the equipment and supplies for our barrel program at Council Brewing. I soon realized that it was not quite as user friendly as ordering homebrew supplies. I first started looking for used wine and spirit barrels by checking the wine business used barrel classifieds. This was a good start and I still use it, but it is mostly geared toward medium to large producers. (If possible, the ideal situation is to find a local wine or spirit producer to partner with). However, several of the barrel brokers would post as well. I decided to compile their company names and list what they generally offer. This should at least help people get started and find a few contacts.

If you have any questions or any reference information for me to add please leave a comment.





Barrel Program Resources
Barrel Brokers
Company Website Racks Spirit Barrels Wine Barrels
Country Connection countryconnection.biz     X           X
Quality Wine Barrels  qualitywinebarrels.com     X           X            X
Barrels Unlimited, Inc barrelsunlimited.com           X            X
The Barrel Broker barrelbroker.com/barrelsracks.php     X           X           X
Griffin Barrel bourbonbarrel at yahoo.com           X
Rocky Mountain Cooperage rockymountainbarrelcompany.com/brewers           X           X
Kelvin Cooperage kelvincooperage.com           X
Barrel Builders barrelbuilders.com           X
5 Star Barrels fivestarbarrels.com           X
Bungs
Alasco Rubber & Plastics Corp. alasco.com Dalco Duall Complete Bungs
Oak Alternatives
Oak Chips, Inc. (OCI) oakchipsinc.com Oak Cubes, Segments, Chips, Staves
Barrel Mill thebarrelmill.com Oak Barrels, Spirals
Oak Infusion Spiral infusionspiral.com Oak Spirals
Black Swan Cooperage blackswanbarrels.com Multiple Wood Honeycombs, Barrel

Wednesday, November 19, 2014

Exploring Oak Aging Alternatives Part 1: Background

I really enjoy oak aged and oak fermented beers. It might have something to do with my first real craft beer being a Firestone DBA. For the styles I enjoy the most (Farmhouse and sour styles), I find as an almost absolute rule that the beer is always better with some oak added. Oak adds a lot more than just flavor to beers and often adds what Brett and bacteria take away. With a caveat that you should use the proper amount and match the flavors correctly. I think of oak flavors as Belgian brewers often refer to spice additions, "The use of spices should enhance flavor notes already present, but if you can tell which spice has been used then you have added too much."

For our barrel program at Council Brewing, I wanted to decide how I was going to integrate oak into our batches. We are using almost exclusively neutral barrels, at least oak neutral, most of them still have some wine or spirit flavor remaining. This brought me to the point where I need to look at oak alternatives. I thought it would be a good idea to compile some of the work I've done lately for Council Brewing to really firm up some of my ideas on oak aging. As far as flavor, I've always had some good general ideas on what type of oak would work well in beers (i.e. med + or heavy toast American oak in clean, dark malt-forward beers and med or med + French oak in lighter, clean or funky yeast-forward beers), but I'll be writing in much more detail about specific flavors and profiles I think they match. For cost, ease of use and extraction rate, I've always used oak cubes, but have recently been exploring other options. It seemed the best idea to split this topic into 4 segments and explore each aspect in its own depth.


Exploring Oak Aging Alternatives Part 1: Background

Exploring Oak Aging Alternatives Part 2: Cost

Exploring Oak Aging Alternatives Part 3: Flavors

Exploring Oak Aging Alternatives Part 4: Extraction and Use





There is surprisingly little (useful) information available on the web (way too much generic wine speak). I have gathered together a few resources that are well put together and should give you a good basic understanding.

All About Oak and Red Wine - Written by Shea Comfort
Thee best overview on the basic components in oak and how they vary due to species (French, Hungarian and American), toast level (light, med, med +, heavy) and form (chips, cubes, segments, staves).

Firestone Walker Barrelworks Educational Posters
Covers most of  the same things as the Shea Comfort article, but is more graphic based and easier to understand based on your learning style. Even worthy of printing and hanging in your brew space.
Stage 1: The Oak
Stage 2: The Barrel
Stage 3: The Taste

It's good to be back writing again and the next part in this series should be posted in the coming weeks.

Tuesday, April 17, 2012

The Great Wood Aging Experiment: 7 Varieties

This experiment was inspired by a post I read at local beer blogger site, Lewy Brewing. He bought some oak "honeycomb" inserts to use in his beers. I took a look through the Black Swam Barrels website and the below paragraph caught my attention:
I decided to buy one 5 gal honeycomb insert of each (except Hickory, not a big fan) and at $2/piece. You have to email them (heidi@blackswanbarrels.com) and then they will reply with a quote. They sent my samples within the week and then I mailed them a check.


I received 7 individually wrapped honeycomb inserts. For this experiment, I thought my Scottish 80/- would be a great base beer to test the flavors on. It has a nice malt backbone, but is not too strong to let us taste the difference in wood varieties. I made a 10 gal batch (5 in a carboy, 5 in a keg) and then transferred .5 gal from each fermenter into 7 - 1 gal jugs (the leftover was kegged and is in the fridge).




I had to cut the 5" sticks into a 1" cube so that it is the right dose for 1 gal. Then the cube was microwaved with filtered water for 3 min and allowed to cool before pitching the whole thing into the 1 gal jug. This process took a while, but I was catching up on episodes of Brewing TV.









Now, it is time to wait 6 weeks (suggested extraction time) and then the next chore of bottling 7 individual gallon jugs begins. The plan is to get a small group together to taste the beers and make some notes on each type of wood to see if we agree with what Black Swan Barrels described.




 So stay tuned for a future tasting post.

Monday, January 31, 2011

Style Series: Old Ale with Treacle, Brett C


I have been patiently waiting to make a beer like this one. This beer will be part of my annual schedule, every January/December I will make one and bottle the previous years. There are quite a few versions of Old Ale, it seems to be one of those styles that is guidelines give a good amount of wiggle room. You have the option to add any of the following Lactobacillus to sour, Oak, Brettanomyces (Funk), Brewing Sugar - Brown Sugar, Table Sugar, Molasses, Black Treacle. The gravity has a pretty wide range and so does the malt profile.

With this beer it is especially important to visualize "tastulize" the final beer. Below I list the characteristics I want and how I tried to achieve them.
Strong Dark Dried Fruit Flavor - Crystal Malts - Special B, Crystal 120 and Treacle - huge sweet raisin flavor
Vinous - High Alcohol, Mashed high, lots of unfermentables, Brett C should not attenuate too much (If it does I may add lactose at 6 months because this is only partially fermentable by Brett from what I've read), Oak should add some nice tannins
Toffee, Burnt Sugar - Treacle (this is the real deal), Turbinado sugar should help with the toffee flavors.

Recipe: Old Ale
O.G.-1.081  F.G.-TBD   IBU-39 Size -5.75 gal
SRM-20   ABV-7.5-8.5%   Cal-273

Grain Bill (76% Efficiency):
13 lb Maris Otter Malt (83.2%)
6 oz  Crystal 120L (2.4%)
6 oz Crystal 60L (2.4%)
6 oz Special B (2.4%) 
1 lb Treacle (6.4%) - Added at Day 7

8 oz Turbinado (3.2%) - Will be added around 6 months

Hops:
2 oz Golding, 4.9%, pellet, 90 min 39.7 IBU
  
Yeast:
200mL of yeast slurry from Brett C Brown (WLP645, WLP023 or S04)

Brew Day:
Brewed: 1/9/11
Kegged: ???

Water:
San Diego (Alvarado) Tap Water
1 campden tablet for 5 gal.

Mash Details:
H2O/Grain Ratio: 1 qt/lb
Mash Volume: 3.5 gal
Sacc Rest. Temp/Time: 154F @ 60min
Strike Temp: 173F
Batch Sparge Volume: 6.5 gal
Sparge Temp/Time: 170F

Boil Details:
Boil Volume: 7.5gal
Boil Time: 90min
Post Boil Volume: 5.75 gal

Ferment Details:
O.G.: 1.071 (no sugar)
Ferment Temp: 66-68F
Primary Length: 7 days
Secondary Length: TBD


1/17/11 Update
Gravity 1.018 - Added 1 oz boiled American Oak cubes, Added 454g (1 lb) of black treacle that was warmed so it would pour. This is transferred to a 5 gal Stainless Steel keg with a 6.5 gal carboy cap stretched on top.
 












07/06/11 Update 
Gravity - 1.005 ABV - 8.75%
Slight funk, touch of sour, some booze, slight cherry pie, mild Oak with  some vanilla. And unfortunately way too thin and dry. It is actually close to a nice wine in its characteristics. Not sure if I should add anything or just let it go and make another beer to blend this with. Next year, I'm thinking no Brett and go for a thick and rich malt bomb. And make this beer much darker, I think the color contribution from treacle is not as significant as I planned.
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