oak aged porter in glass

If you can believe it, I haven’t made a beer in over 8 months (around the time my daughter was born). I decided to tackle an oak aged porter this time. I chose this style as the long aging time suits me well since it may be more time still until I make more beer. I have medium toast oak cubes soaking in 4oz of the last of my Jack Daniel’s Single Barrel Whiskey. I actually hit 75% efficiency for the first time, which is a great success. Now I just need to repeat it.

Whiskey at Night: Oak Aged Porter

Ingredients:
Units for 3 gallons @ 75% Efficiency
6 Lbs – Marris Otter
.5 lb – Pale Wheat
.5 lb – Chocolate
.25 lb – Black Malt
.25 lb – Crystal 120
1.5 oz- Medium Toast American oak cubes soaking in whiskey
4 oz – Whiskey
Hops:
.5oz Chinook @ 60
.5oz Chinook @ 10
1oz Goldings @5
Yeast: Windsor Ale Dry Yeast
Starting Gravity: 1.068
Final Gravity: 1.020
ABV: 6.3%

Process

Mash between 151-153 for 1 hour. Sparge, and begin boil. I mashed on the stove this time as I was low on propane.

mashing the oak aged porter

Overnight

The yeast started up and is off. I’ll check in again at 2 weeks, at which point I’ll add in the oak cubes and whiskey (which are soaking together at the moment), and age another 2-3 weeks before bottling.

2 Weeks

The yeast has stopped at 1.030, which is only a little above 50% attenuation. Danstar Windsor Ale is supposed to be in the mid 60s. Because of this, I moved the fermenter closer to a heater to rouse the yeast some. Hopefully i can get it to drop another 7 to 10 points. I also added the whiskey soaked oak chips, so now it’s officially an oak aged porter. I’ll check the gravity at bottling time in another 3 weeks.

5 Weeks

The yeast has finished fermenting down to 1.020 (right on the attenuation percentage for the yeast). The taste was strongly of coffee, but not overly bitter or roasty. I’ll be bottling in one week and conditioning for another 2 weeks.

6 Weeks

All Bottled up. I’m aiming for 2.4 Volumes of CO2. The flat beer tasted good. The residual sweetness (1.020), pairs perfectly with the oak and coffee notes. Once it’s carbed up, it should be an outstanding beer. I’ll update with tasting notes in two weeks.

oak aged porter in glass

7.5 Weeks

It’s all carbed up and ready for enjoyment! I carbed this particular batch to 2.4 volumes. Next time I think I’ll prime to 2.7 for a little more carbonic bite. It has a small tan head that fades rather quickly. The aroma is of coffee and roasted malts. The beer is quite good with a lot of balanced roastiness. This is followed by a moderate oaky, smokiness in the end. I don’t get too much of the whiskey I added, but I’m okay with that as this beer already has a lot going on. It reminds me most of Coal Porter by Atlantic Brewing Company in Maine.

Continue Reading

Share this content Facebooktwittergoogle_plusredditpinteresttumblrmail
Connect with Hive Mind Mead Facebooktwitterpinterestrssyoutubeinstagram

Leave a Reply

Your email address will not be published. Required fields are marked *