Innes and Gunn

[delboy]

Im going to bite the bullet and do a version of innes and gunn, will hopefully get this on tomorrow, here goes (any input welcome).

MO 6.2 Kg
Crystal 0.2 Kg
Aromatic Malt 0.1 Kg

Mash at 66 C with a good dose of Cacl2 for maltyness.

Boil for 60 mins with 30 IBUs from EKG.

Ferment with windsor yeast.

Addition of bourbon and sherry soaked oak chips to fermenter and left to taste.

Done

Edit: maybe a splash of vanilla extract in the cornie

[Garth]

I think you may be the pioneer with this one Del, go for it, I like a bottle of this now and again

and I have seen that there have been many posters asking if there is a recipe, get it right and you'll be known as 'Innis and Gunn Del'

This is just my personal opinion, but I reckon you will need a lot more soaked oak chips than you think to impart the right flavour....

[delboy]

I was going to start with a packet of oak chips that the wine makers use and see how it goes. I think they come presanitised if not i'd imagine a good soaking in bourbon will sort them out anyway and i can always let the alcohol content of the brew come up a bit before adding them.

Might be an idea to double up on the oak chips (thanks for the input guys).

I wonder would smoking wood made from decommisioned jack daniels barrels be good in this, sure would be authentic

As for vanilla extract im a fan so a 10 or 20 mls in a 5G batch isn't going to make or break it for me (others might be differ though).

[delboy]

Ok slight change of tack on the recipe, the all grain element stays the same but after a bit of mixing and blending and reading up on the price of oak chips from LHBS (expensive) i reckon brew the above and when transferring into the cornie add 200-250 mls of JackD or JimB (which ever is your favourite) these guys have done the oak steeping for you (several years) and you can be sure of getting the right vanilla, toffee, coconut and oak flavours instead of guessing.
Thats what i'll be doing , sod it might even just brew the above and add the bourbon as needed to each pint.

[awalker]

If you are willing to give it a go delboy
Im willing to send you some american oak chips
The american oak is supposed to give it a vanilla flavour

I used 28g in a cornys worth of Dragons Milk before Christmas and you can notice it in the background. So probably 50g will do, let me know and I will get some sorted out.

By the way the oak chips are not sanitised so you do have to soak them in bourbon over night to ensure there are no bugs.

[Garth]

i reckon brew the above and when transferring into the cornie add 200-250 mls of JackD or JimB (which ever is your favourite) these guys have done the oak steeping for you (several years) and you can be sure of getting the right vanilla, toffee, coconut and oak flavours instead of guessing.

that sounds like a plan Del

you could just add a very small amount to the cornie, give it a taste, if it's not enough add a bit more and a bit more till you're happy with the flavour.

[macleanb]

IMHO I wouldnt add it to the fermenter, as it rapidly gets burried under all the trub/yeast. Would think the secondary would be the place to do it. I added a bag of chips (soaked for 2 weeks in whisky) and didnt notice the falvour that much. This is partly because I should have made a lower IBU beer, and definately used less late/dry hops (Cascade - a lot of them). The beer was too much to let the subtle oak/whisky flavours shine. I still have ~20 pints which I have "laid down" hoping that the hoppines will subdue enough to let the other flavours out.

[delboy]

Point taken about the chips in the fermenter.

These oak chips are as i said a tad expensive (£2.50 for 100g from H&G). I like the idea about the planter chris, only thing is i'd be worried about them being treated with some sort of fungicide or other such nasty.

I think these might be the job weapon and certainly a lot cheaper jack daniels smoking chips

I think for this brew im going to stick with just adding straight JackD and see how it goes.

[awalker]

Point taken about the chips in the fermenter.

These oak chips are as i said a tad expensive (£2.50 for 100g from H&G). .

I paid £3.50 for a 1lb worth a while back from more beer with some other stuff
http://morebeer.com/view_product/18770/ ... rican_1_lb

Will never get through them on my own

[delboy]

Point taken about the chips in the fermenter.

These oak chips are as i said a tad expensive (£2.50 for 100g from H&G). .

I paid £3.50 for a 1lb worth a while back from more beer with some other stuff
http://morebeer.com/view_product/18770/ ... rican_1_lb

Will never get through them on my own

That being the case i'd like take you up on your kind offer earlier in the thread about sending me some.
Let me know if the offer still stands and if it does i'll pm you. Cheers

[awalker]

That being the case i'd like take you up on your kind offer earlier in the thread about sending me some.
Let me know if the offer still stands and if it does i'll pm you. Cheers

No probs Delboy
Just PM you address and I will get it sent to you next week.

[Gurgeh]

what is the ratio of volume:surface area in these bourbon casks?

should be a fairly easy job to match the ratio with these chips...

[delboy]

That being the case i'd like take you up on your kind offer earlier in the thread about sending me some.
Let me know if the offer still stands and if it does i'll pm you. Cheers

No probs Delboy
Just PM you address and I will get it sent to you next week.

Cheers awalker, pm sent

[awalker]

what is the ratio of volume:surface area in these bourbon casks?

should be a fairly easy job to match the ratio with these chips...

That is true Gurgeh the chips do give a massive surface area
However it does give you a one dimensional flavour when compared to oak cubes or a barrel
due to the fact that there is no depth to the wood.

A lot cheaper and easier than a barrel though.
As said previously add them to the secondary after fermentation
I bagged them and threw them in a corny for a week and then racked it to another keg a week later.
Just keep an eye on it by taking frequent samples
A lot easier from a corny

[NickK]

An interesting thread.

I've been doing my own reasearch in to making an slightly modified I&G beer. I've played with a 15l french oak beer with too much oaking.

Based on the taste profile of: Caramel, Toffee, Vanilla, Malt, Honey and Hops I've matched the following that I want to try (comments welcome).
IBU 25
ABV 6.4%
Volume 5G
SRM ~13

The malt base needs to have a backbone to cope with the oak, so I was thinking a ratio of:
65% base of standard pale malt / 2 row add the following
10% Malt - Victory (20L)
12% Malt - Honey (20L)
08% Malt - Carastan (Caramel Crystal)
03% Malt - Carapils (for head retention)
02% Honey

Then for hops go with (depends on the AA of the hops I get but ratiowise):
2 Fuggles 60mins : 1 Goldings (aromatic 15 mins)

Yeast: WYeast #1968 ESB - I've used this before. It requires a good ferment for the yeast to mop up the Diacetyl. Once the yeast has moved into a stationary phase then keg with a second ferment. (another is #1318 that looks interesting)

Oak: American White Oak
When this gets added alters the resulting beer - just as it does wine. Have a read of this: http://en.wikipedia.org/wiki/Oak_(wine)
I've used french with 30g (~1oz) into 15 litres (2.5G) in the FV. I would perhaps use a maximum of that amount of US in 30l (5G), instead perhaps run with 20g in the secondary keg instead of running in the primary.
The other hard part about chips is getting (a) the right quality wood and (b) getting the idea of toast.. if they've been toasted.
The french chips I've had were already in a sealed packet and didn't suffer from any infection issues used straight. Alternative is to soak them in spirit and steam/toast them to add the heat for sterilisation. I've heard of a muslin bag with a few glass marbles in before and to sterilise you boil to remove the harsh tannin before adding to the keg.

Also use Irish Moss in the boil last 15m. I'd also use bottled still water of you're going to the hassle of oaking for taste..

FV of 7 days, move to secondary for 5 days of warmth followed by 35-50 days of cold conditioning.

So any comments on this - will the ratio match what I'm expecting?