Hi-Wire Baltic Porter Has Big Creamy Mouthfeel Scarcity of Barrels Has Breweries Turning Toward Wood Spirals InsteadĭOWNWARD SPIRAL: IMPERIAL IPL AGED ON OAK SPIRALS
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How To Add Wood Flavor To Your Beer Without Barrels Read More About Oak Spiral Applications in Beer: It is a much safer way to wood age beer, keeping people out of the tank, where they could be susceptible to CO2 and chemicals. It also can reduce the volume of wood needed in the process. This drastically decreases wood extraction time. The beer is pumped with a flexible impeller pump and variable frequency drive to control the flow rate through the external (wood) tank and then back into the holding tank. Recirculating System Soaking: The recirculation system approach to wood soaking uses an external tank that holds the wood, keeping it separate from the fermenter or bright tank, containing the beer. Slow extraction requires increased time for wood and beer contact. Static Wood Soaking: Infusion Spiral products are placed into stainless tank holding beer. For two equal batches, it's recommended to extract for 2.5 weeks on the first batch and 3.5 weeks on the second use.
The coil will extract 50% slower on the second use, and it will be fully extracted after 6 weeks. Infusion Spiral products may be re-used in separate batches, but only if the batches are brewed back-to-back. Time period ranges depend on amount of desired wood character Tank wood aging maintains hop character until wood character reaches desired level.īelow are dosage ranges for different types of wood. Barrel aging will allow air ingress and degrade hop character in a short period of time. If you are making an IPA or any beer demanding bright, forward hop character, wood aging inside stainless steel tanks is superior. Bigger stouts require about four weeks contact time, whereas lighter-colored brews need only 10 to 14 days. The amount of time needed for your beer to benefit from treatment with the Infusion Spiral system depends on the style and alcohol content of your beer. With or without Bourbon, our most popular Infusion Spiral product for brewing has been supplied in American oak, in either Medium Toast or Heavy Toast.Īging beer with Infusion Spiral systems is faster than using used Boubon barrels, costs less and takes less space. And speaking of experimenting, we know some beer makers having great success at soaking Infusion Spiral systems in Bourbon for a week or two before inserting into the conditioning tank. Exotic woods (non-oak) usually have limited availability, so check with our main office on current stock of Spanish Cedar and other new materials. What's more, we even have experimented with some exotic woods and have hit upon a real winner with Spanish Cedar.
Together, they create a truly unique brew for you, without the mess of chips but with just as much speed. The reason? Our premium quality woods are toasted with precise, convection oven heating.
Used most often after secondary fermentation, and occasionally during fermentation, the Infusion Spiral system adds color, flavor, texture and aroma to beer. The patented design of the Infusion Spiral system is benefitting today's brewmaster, too. Wayne Wambles, Brewmaster-Cigar City Brewing Craft Breweries are Going Spiral After using them for the first time on a commercial scale, we were awarded a gold medal at the 2009 GABF for wood and barrel aged beer.
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