Lazy brewer's Oak Aged Porter

Porter is one my favorite style of beers. I always wanted to do an Oak aged porter. Most people suggest adding oak chips/cubes into the secondary fermentation and then keeping the chips in there for a few days. 
I am lazy and I want my beer quick. So I added the oak in a very unconventional way. Continue reading to see how a lazy brewer makes an Oak aged porter super fast.

8L, all-grain OG = 1.064  FG = 1.019 IBU = 26

1.9   Kgs Pale Malt
0.35 Kgs biscuit Malt
100g Crystal 60 Malt
120g Chocolate Malt
20g Roasted Barley

7g Pacific Jade ( 60 mins ) ( Use Magnum of Columbus, doesn't matter )
8 Fuggles ( 5 mins )

SO4 Dry yeast 3gms

Water Salts
1g    CaCO3
1g    NaHCO3
0.75 CaSO4
1g    CaCl2
Adjust the salts based on your local water. If you don't have all the salts, atleast add 1g of baking soda to mash.

5g American oak chips boiled and soaked in 50ml water for 4 days, then mixed with priming liquid

Lazy Oak addition

Do this 7 days after the brew day ( around 4 days before bottling )
Boil 50ml of water in a small pot, turn the flame off and add 5gms of Oak chips into it.
Pour the boiling liquid with the chips into a sanitized jar, cover with an aluminium foil and keep it like that until bottling day. As time passes the liquid will become really dark because of the oak. Give it an occasional shake every day.

On the day of bottling, prepare your priming sugar solution and add the water from the oak chips to the priming solution.

Now your priming solution has a concentrated oak flavor.
Bottle as usual and enjoy super fast Oaked Porter !!!
If you keg, just add the water from the oak chips to your keg.

Alternatively you can use some Bourbon Whiskey to soak the chips and add that whisky to the beer. But last time I tried it, the whisky gave an alcoholic taste to the porter. Maybe I used too much whisky.

Tasting Notes

This one was a winner !!
All the malts were well balanced, neither overpowering the other.
The biscuit malt gave a really nice background to the darker chocolate and roasted malts.
There were hints of oak without tasting woody. Subtle vanilla from the oak was very pleasing.
Most tasters could find the oak in the beer.


  1. Hi, I'm about to try my first home brew and I had a doubt. Do I have to wash the grain before boiling? To remove pesticides and dirt? Thanks for any help.

  2. Please do not wash the malt ( malts barley ). It is always clean.
    You will need to crush the malt before you mash ( do not boil ).
    See the detailed steps for brewing here -

    1. Thanks for your reply. I hope the local re-seller has maintained the hygiene conditions for the grain.

    2. You really don't need to worry about it. You are going to boil the wort for an hour. Its going to sanitize anything and everything as long as use potable water.

    3. Thanks. Any recommendations for a bottle capper? The only one I see online is from and is quite expensive.

    4. You can check on for cheaper cappers.
      Another alternative is to get it with someone who is travelling back from US.
      Also check They sell imported stuff too.

    5. You can also check the local market for bench top cappers. They are available in most cities, but very bulky.

  3. Hey sapan, can we have a chat through e-mail? My ID is
    Thanks in advance.


Please mention your email ID, if you have any queries, so I can contact you.