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You are here: Home --> Forum Home --> Brewing Forum --> Recipe Discussion --> Boise liquide

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ingoogni
nl
314 Posts


In www.brewunited.com/view_topic.php?top... I suggested to boil oak cubes in wort. I didn't do it but did something different, I made a "Boise liquide" from Cherry wood. A Boise liquide is essentially a wood tea, you boil a certain amount of wood and then let it sit for a long time at a temperature somewhat below cooking point.

A "Boise liquide" is normally made in France, there are several factories for it there, each with their own secret procedure. The Boise liquide is used to give Cognac, Armagnac and Calvados more age, more wood. The process is often frowned upon but it has been done for a few hundred years and there are even very old aged artisan Boisees at a few artisan distilleries.

Until now I had no real use for it but today two things came together.

Some time ago I got me some Carob molasses, a sweet dark syrub from the fruits/beans of the Carob tree, St John's-bread. Making something inspired on a Dubbel is the obvious thing to do with it. The sirup has the typical molasses sweetness but not the minerality/saltiness and has a cocoa like taste. That made me think of a reference by Mad Fermentationist who wrote something about fermenting on wood where the yeast converts some of the wood extracts to coffee like aromas (furfurylthiol).

So, even though not made from oak, the Boise will be added to the dubbel, just a little bit as it is very tannin rich and smelles like fresh sharpend wooden pencils.

Dubbel St.John:

OG 1070
30 IBU
50 EBC
82% Muenchner (Dingemans)
3.3% Pale Chocolate (TF)
9.8% Carob Molasses
4.9% Raisins (Blackend, smothered in first runnings, karamelised, added somewhere near end of boil)
mash 60 min @ 66°C
boil 60 min
30 IBU Saaz @FWH
a dash of Boise @ flame out
Danstar Abbaye @ 19°C & free rise





Posted 34 days ago.
Edited 34 days ago by ingoogni

testingapril
Charter Member
Atlanta, GA
595 Posts


I don't know that I would want to drink much of this, because a lot of the elements are not things I generally like, but it sounds so interesting! I bet it will be great. Let us know how it turns out!




Posted 34 days ago.

zeith
Charter Member
Seattle, WA
41 Posts


That sounds amazing. After listening to a podcast with Shea Comfort I have been wanting to ferment with oak in primary, but never heard about it in the boil. The Boise sounds fascinating.



Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


I've never heard of this, either.  Interesting stuff!



Posted 34 days ago.

uberg33k
Charter Member
The Internet
314 Posts


We have that over here, but it doesn't have a fancy name, just oak extract or wood extract.  Wine makers use it a lot.  I wondered about using it, but I just haven't hit an occasion where I'd want to experiment with it yet.  I saw there's some new fining product made from powdered oak.  Somehow they treat it so it's charged and fines like gelatin.  While it's settling out, it imparts wood flavors.  Ever come across something like that?



Posted 34 days ago.

ingoogni
nl
314 Posts


The wood extract is not allowed for commercial wine makers here.

Never seen the fining product.




Posted 34 days ago.

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