Adding wood shavings to the brew?

[Robot81]

Hi All,

I've recently returned from a trip to Prague, on a visit to a micro brewery, "U Tří růží", i tiered a beer that had wood shavings added to it. it was really delicious! I wanted to try using the addition of oak shavings in an upcoming batch, this is what the brewery says about the beer;

"Wood aged amber, 5.6%.
Special semi–dark beer produced by traditional method with the addition wood shavings of american oak.
Long maturation, which is achieved by a distinctive flavor and taste of oak."

I just want some advise on what stage the oak shavings should be added and how long they should be left? This beer was deliciously smooth and had quite a sweet flavour.

any advice would be appreciated.

cheers,

Rob

 

[MyQul]

First off you can't just go down your local timber yard and get some shavings as that kind of wood has been treated with chemicals. If I was going to do this I'd get some shavings/cubes from a home brew shop

You need to be barrel conditioning your beer as the shaving go in at condtioning time. The more 'fine' the shavings the less time you need to leave it to condition. As for how long, were talking weeks and months

 

[Robot81]

Cheers, thanks for the tips.

 

[mrobinson]

If it helps, some wine kits have oak shavings - you might be able to buy them from the wine section of your LHBS. The instructions on those kits suggest that they impart flavour during the normal fermentation time of around 2 weeks.

The smaller the shavings, the more surface area per weight, so I assume they'll effect the taste sooner.

 

[Robot81]

Thanks for the advice, I've ordered some sherry oak chips for the brew.