Made a Scotch ale this past weekend and want to use about half of it for a bourbon barrel Scotch ale. But I don't have a bourbon barrel, of course (actually I do have a few of them but they are 55 gallons and have been stored outside for years...but I digress) so I need another way to accomplish the same effect.
My idea is to soak some form of oak in bourbon and add that to the secondary. From making wine I have US and Hungarian oak in various forms (sawdust, chips, cubes, staves, spirals) anywhere from untoasted to heavily toasted.
Does anyone have experience with this? The Scotch Ale is pretty big--was shooting for an export but boiled off too much so had an OG of 1.067, so not as big as a Strong Scotch Ale.
My idea is to soak some form of oak in bourbon and add that to the secondary. From making wine I have US and Hungarian oak in various forms (sawdust, chips, cubes, staves, spirals) anywhere from untoasted to heavily toasted.
Does anyone have experience with this? The Scotch Ale is pretty big--was shooting for an export but boiled off too much so had an OG of 1.067, so not as big as a Strong Scotch Ale.