Anyone make a Bourbon Barrel Stout with just a standard dry irish stout. I was going to make the Northern Brewer's Bourbon Barrel Porter, but after having a Anchor Steam Porter this weekend it reminded me how much I like stouts over porters.
I'm wanting to do a regular stout as opposed to the porter or imperial stout. The recipe for NB's Bourbon Barrel Porter calls for 16oz of Makers Mark...should I lower the amount in a standard Irish Stout??? Here is the directions on the addition of oak chips soaked in bourbon:
Soak 2 oz of US Medium Plus Oak
Cubes in 16 oz of bourbon for 24 – 48 hours. Then add the
oak cubes and bourbon to the secondary fermenter and
wait an additional 1 – 2 weeks before bottling