French oak chips are roasted at 350-375°F for a medium toast and gives your beer oak barrel-like flavours of vanilla and caramel with notes of clove and spice. French oak chips are less intense than American Oak Chips. We recommend adding 1-2 oz per 5 gallon batch to the secondary fermenter or keg and check frequently to ensure the desired amount of flavour is not exceeded. Extraction is quicker than with cubes or spirals.
To prepare, add enough water to cover the chips and boil for 10 minutes, cool and then add to the fermenter. Otherwise soak them in a small amount of Vodka, Bourbon, or Rum for at least 24 hours and then add to the fermenter.
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