Breakfast Stout with Rye Whiskey?

Two questions on this one. I've brewed a Breakfast Stout and I'm about ready to rack to my secondaries (splitting 5g into two 3g fermenters so I can age one on oak). Here's the recipe:
6.6 lbs. (3.0 kg) Briess light, unhopped, malt extract
1.7 lbs. (0.77 kg) light dry extract
22 oz. (0.62 kg) flaked oats
1.0 lb. (0.45 kg) chocolate malt (350 °L)
12 oz. (0.34 kg) roast barley malt (450 °L)
9.0 oz. (0.25 kg) debittered, black malt (530 °L)
7.0 oz. (0.19 kg) crystal malt (120 °L)
2.0 oz. (57 g) ground Sumatran coffee
2.0 oz. (57 g) ground Kona coffee
2.5 oz. (71 g) dark, bittersweet baker’s chocolate
1.5 oz. (43 g) unsweetened chocolate baking nibs
14.3 AAU Nugget pellet hops (60 min.) (1.1 oz./ 31 g of 13% alpha acid)
2.5 AAU Willamette pellet hops (30 min.) (0.5 oz./ 14 g of 5 % alpha acid)
2.5 AAU Willamette pellet hops (0 min.) (0.5 oz./ 14 g of 5 % alpha acid)
1⁄2 tsp. yeast nutrient (last 15 minutes)
1⁄2 tsp. Irish moss (last 15 minutes
White Labs WLP 001 (American Ale) Yeast

My questions:
How much oak chips should I use for 2.5g?
What differences will I see if I soak them in bourbon vs. rye whiskey? Which do you think would work the best?
Thanks!

I have done one ounce of medium toast oak in 1 gallon for a week (rum soaked) and that was about all I could take. I would suggest going gentler and letting it sit longer. Maybe .5 ounces?

My preference would probably be for bourbon with that recipe... My gut tells me that rye spiciness may be a no-go. A high-rye whiskey like redemption or a softer rye like bulleit might be fun for an experiment, though. Maybe split it up and try both!

Btw, rockin' job with the coffee. How does it taste so far?

blakelyc said:

Btw, rockin' job with the coffee. How does it taste so far?

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I'll let you know after I rack it to the secondary in the next few days!

sbuchan said:

I'll let you know after I rack it to the secondary in the next few days!

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It tastes good... really good. I may brew this one again in a few weeks. A friend offered me staves from a freshly cut Bourbon Trace barrel so I'm going to age half of it with those.

That's awesome! I be that will be killer. I would suggest taking a taste every week or so... I realized too late on mine that it is way easier to add more oak than to take any out