I did a dark ale I modded with 3lbs of plain amber DME & Kent Golding,& Haulertau hops. The whole time it was fermenting,I soaked 4oz of medium toast French oak chips with 5 jiggers of 8 year old Beam's Black Kentucky bourbon. I soaked them in one of those Glad containers Oscar Meyer deli meats com in. Popped it in the fridge.
Come time for secondary,the dark ruby/brown ale was 5.9%. I poured the chips/bourbon mixture through a grain sack (looks like a long hop sack). The chips had soaked up 2/3 of the bourbon. Poured it into secondary through the sack,tied off & pitched it in. Racked ale on top of it,& let it sit. It took only 8 days to get fairly strong. It's been bottled since 7/2,& it's clearing nicely.