Hi everyone, I'm going to be brewing a Imperial Amber Rye and thought it would be nice to experiment with some medium smokey bourbon soaked oak chips.
My question is when should I put them in, during the boil with the hops? or is it something that I should put in the primary?
I'm looking to add a little more boldness to the recipe I don't want it to be a crazy overpowering oak taste.
Primary: None :(
Bottle: Pumpkin Porter, Belgian Abt 12, Cannonball Stout,Belgian Trippel, Oktoberfest
On deck: Deranged Hampster Double IPA