So I've got a ~5% Pumpkin Porter in the secondary right now that came out with a weird spice profile. I think the problem is too much hops and too much clove. Anyway I figured if I age it with some rum soaked oak chips, that strange spice flavor will move to the background a bit and mellow out.
So I've got about 5.5 gallons at 5% and ~30 IBU (I know I screwed up, too high for a pumpkin brew). I have 8 oz of chips soaking in rum. I've read that most have used 2 oz to 4 oz. So what I am asking in general, is there a correlation between ABV or IBU and how much oak chips should be used? I should add that I will only be able to age it with the chips for about 7-10 days.