Oak chips in an old ale advice

Hi guys

I plan to add oak chips to a 13 liters batch of old ale which is going to be at approx 1.090. If adding them in secondary for 10 days, how much would you advice I should add to get a medium woody flavor? I was thinking in the likes of 25 g, am I way off?

25 grams sounds right, but I would leave them in there for longer than 10 days. Make sure the beer is completely fermented out before adding them. You could rack it off the yeast and into a carboy with the oak chips. I've read that the oak spirals are easier to add to a carboy. Haven't used them myself. Get French oak chips/spirals if you can. American Oak will give you some harsher flavors and tannins. Go with medium toast.

Good luck!