Batch 3 was an all grain English IPA base with an additional step in fermentation in which French Oak chips are added to the beer to infuse it with a hint of smokiness. Another tweak we attempted was to lessen the exposure of the wort to the amount of bittering hops the recipe called for. Our goal was to remove some of the IPA characteristics while adding a note of roasted wood only noticeable in the finish of the beer. We also mildly boiled this wort. I took extra time and care to keep the boil barely rolling to lighten the overall color of the beer to the extent that I could. This is what is awesome about home brewing-total control. The beer was carbonated at 28psi for two days then I dropped the psi to 8 for a day and started pulling pints. Once again this beer impresses me. It's natural fruitiness without seeming flavored (like a Blue Moon) topped with a spongy, thick head and a reduction in sharpness from our attempt at taming the hoppiness. Huge flavor for an English and I think we could have gone to two ounces of French Oak instead of one. The barrel flavor is there as a hint rather than a primary compliment.
This is the first batch that we will store in commemorative growlers for an aging experiment and some unexpected gifts to friends.
Oldham Ale is named after the most beautiful street in Bella Vista, Arkansas. 
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