Oak? Bourbon? Stout? Yeah… an oaked bourbon stout… that sounds good.
But I don’t want a whole bourbon barrel (as cool as that might be), so how am I going to do this?
Not exactly sure just yet, but I got a small package of Hungarian Oak chips from my local homebrew shop, and a bottle of Knob Creek Bourbon from the local liquor store. So far the plan is I’m gonna let the oak chips age in the bourbon for about a year. Then I’ll brew a stout, and I’ll add the oak chips to the secondary and let them age in the fermenter for about 6 months.
So come back and check out the blog sometime around February of 2013 and hopefully find out how this goes!