I would really like to experiment with a dubbel that I recently brewed and add bourbon and oak chips. I have read about a few beers like this and the feedback on the examples I found were all pretty good.
My question is, would I take the same approach as if I were doing this with say a porter or stout? My thinking is that since a dubbel has a drastically different flavor profile from a porter, would i need to scale back the oak and bourbon?
I know that the NB bourbon barrel porter recipe calls for 2oz of medium + oak and 16oz of bourbon. I know the roastiness of the porter stands up to those doses of oak and bourbon, but would those amounts overpower a dubbel?
Also, I am going to be using chips as I will only have a week or two available for the beer to be in contact with the oak. Since I am using chips, I know I have to cut the amount down anyway.
Any recomendations on the amount of oak chips (and toast) and bourbon to really balance nicely with 5 gallons of dubbel?
Primary/Secondary: Janet's Brown (AG) , Belgian Dubbel
Kegged: NB ESB (all grain)
Planned: Fat Tire clone (AG), Deschutes Obsidian Stout clone (AG)