I'm hoping to brew a beer in a couple of weeks that will be a Christmas beer/present for my dad. He loves brown ales and bourbon, so I'm thinking of oaking a brown ale for him, maybe with a little of grandpa's cough medicine in it to make a Bourbon Barrel Brown. My inspiration comes from Jamil's Southern English Brown show, where John Plise talks about a bigger southern brown that is oaked.
Has anyone oaked a brown before? I'm looking to have a moderate oak flavor; more than subtle but not strong. How much American Oak should I use (leaning toward American because it seems that will give more of a bourbon-y oakiness - correct me if I'm wrong)? Also, does anyone have a good recipe for a slightly higher gravity (1.060 or up) brown? I want this to be a bit of a warmer for the winter months, and Jamil's recipe seems a little small for that. Thanks in advance for any help.
Revolving Door Brewery