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!
Cheers.
How many ounces of oak chips are you planning to use? Are they already toasted or are you planning to toast them? I made the same about 8 months ago. I used 2-3oz of oak chips that I aged with 8oz of bourbon for ~3 weeks, and I only kept it in the secondary for about a month. It came out smashing. I used Makers Mark for the bourbon.
Yes, 3 oz of Hungarian Oak chips. They are already toasted. That’s how it came packaged. Maybe next time I will consider toasting them myself.
Fantastic! Glad to hear this is a good idea, thanks!