Oak chips, 10 kg

American Medium Roasted Oak Chips are a type of oak wood product commonly used in beer brewing to impart flavor, aroma, and texture. These chips are small pieces of oak wood that have been medium roasted to bring out specific flavor compounds. They offer a convenient way to mimic the effects of aging beer in oak barrels without the expense or space required for barrels.

Characteristics

• Origin: Made from American oak (Quercus alba), known for its pronounced vanilla and sweet flavors.
• Roast Level: "Medium roasted" refers to a toasting process that balances the extraction of flavors. It lies between light and heavy roast levels, offering a moderate intensity of flavors and aromas.

Flavor and Aroma Contributions

• Vanilla: A hallmark of American oak, adding a sweet, creamy note.
• Toffee and Caramel: The roasting process brings out rich, sweet, and slightly nutty tones.
• Coconut: A distinct aroma that is less pronounced in European oak.
• Woodiness: Adds complexity and depth to the beer.
• Spice: Subtle hints of cinnamon or clove can emerge from the roasting.

Common Uses in Beer Brewing

• Styles: Used in stouts, porters, barleywines, strong ales, and even IPAs for added complexity.
• Mimicking Barrel Aging: Oak chips replicate the flavors and aromas of oak barrel aging without requiring long aging times.
• Secondary Fermentation: Typically added during secondary fermentation to allow the beer to absorb the oak flavors.

How to Use

Preparation:

• Sanitize the oak chips by steaming them, boiling them briefly, or soaking them in a neutral spirit (like vodka) before adding them to the beer. This prevents contamination.

Dosage:

• Typically, 1–2 ounces (30–60 grams) per 5 gallons (19 liters) of beer, depending on desired intensity.

Contact Time:

• Start with 1–2 weeks of contact time and taste periodically. Overexposure can lead to overpowering flavors.

Blending:

• After oaking, blend or age further to achieve the perfect balance of oak flavors with the base beer.