bourbon lager recipe, any suggestions?

[bbrim]

I'm thinking
3 Lbs Briess Pilsen DME
4 lbs pilsner malt
.5 lbs light crystal malt

.75 oz U.S. Saaz 5.8%AA 60 minutes
.75 oz U.S. Saaz 5.8%AA 25 min
1 oz US Saaz 5.8%AA 5 min

White Labs San Francisco Lager yeast

mash at 154 for 60 min(or until conversion complete)
ferment at 57degrees

In secondary add 3/4oz oak chips soaked in Knob Creek.

Does this sound like a good mash temp? Is it going to be too much oak?

I calculate that this should put me in just under 30 IBU and about 4.8% ABV.

 

[shot0rum247]

I would not say it is definitely not too much Oak. I just dropped 1.2 oz of sanitized (steamed) oak chips into my primary and I've heard of people going upwards of 4 oz. Sounds really yummy.

 

[Chriso]

I don't know what to tell ya, but I'm intrigued. It definitely won't be too much oak.

Mashing at 154˚ will definitely give you some malty body and backbone... If you want to keep it to more of a crisp BMC-like lager, then I'd drop to 148˚-150˚ ... but I think a bit of malty backbone could be quite tasty.

Always love Saaz. No complaints here.

 

[torgan]

We've done a couple of bourbon ales, and we've used way more that 1 oz of wood chips. We did one in Beam's Choice (it's an inside joke) and the other in Woodford Reserve. The Woodford was incredible, the Beam's Choice was well, let's just say it was unmistakeibly BEAM'S CHOICE, aroma and all.

 

[bbrim]

I HATE BMC! I want the prominent malt presence. I did a Scottish 80 Schilling with 2 oz. steamed oak recently, it's been in bottles 4 weeks, and the oak presence is much greater than I had hoped for. If I serve it at 45 degrees the oak flavor is subdued but I would rather drink it around 55. I think maybe the bourbon will make the oak flavor something I am a little more excited about...I don't know yet. Thanks for the help.
I'm thinking about subbing 1# of pilsner malt out for 1# wheat malt, any thoughts?

 

[bbrim]

I just started my mash.
4lbs pilsner malt
1 lb wheat malt
1/4 lbs crystal malt
154 degrees

I'm going to up my initial hop addition just a bit
7/8 oz Saaz 5.8% 60 min
3/4 oz saaz 5.8% 25 min
1 oz saaz 5.8% 5 min

I will pitch onto White labs San Francisco Lager Yeast. I am to pitch at 65-70 degrees, then bring it down to 58.