Beer can be aged in an oak cask to enhance the flavor.
Aging beer in oak casks is an old tradition that traces back to the Belgian practice of aging red ale in wood barrels. The practice of aging beer in wooden barrels continued through the 19th century in Europe and America and has recently regained popularity among both brewing companies and home brewers. Aging beer in oak casks gives it a mellow, woodsy flavor and also will transfer some of the flavor from the previous contents of the cask, creating a dynamic drink. Add this to my Recipe Box.
Instructions
1. Choose your cask. The size of the barrel will depend on how much beer you want to make and also how you want the beer to taste. If you want more oak taste, you will want to chose a smaller barrel to brew less beer at one time.
2. Choose your beer. You may brew the beer on your own or buy your beer already brewed and empty it into the oak cask.
3. Sterilize the cask by filling it with soda ash or a barrel-sterilizing solution such as Barolkleen and water. Use 454 g of Barolkleen to every 22 liters of water.
4. Let the cask soak for three days.
5. Rinse three or four times with water.
6. Rinse once with a solution of 50g sulphite, 14g citric acid and 9 liters of water.
7. Rinse once more with cold water.
8. Pour beer into the barrel and seal.
9. Let sit for one to two weeks, tasting every three days.
10. Bottle the beer when you are happy with its flavor.
Tags: Aging beer, Aging beer casks, beer casks, Choose your, liters water, practice aging, Rinse once