Pecan Chips vs. Oak Chips

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cfiedler0912

cfiedler0912

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I am trying to find out the major difference in flavors the following would impart in aging an Imperial Stout: Pecan chips soaked in rye vs. oak chips soaked in bourbon. And how much chip-wise to add for a 2 1/2 gal batch? Thanks!
 
Haven't used pecan chips but I have used toasted oak chips quite a bit. I usually use 1 oz. of dry chips and soak them in an airline size bottle of bourbon for a light oakey taste for a 5 gal batch. I've used 1 1/2 oz. (with extra bourbon) for darker and/or spiced beers and it definitely imparts a more distinct oak/bourbon flavor and aroma.
 

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