Whiskey barrel beer advice

First, should I do an Oatmeal/Coffee Stout or a Russian Imperial Stout? Either way, I plan to age on whiskey barrel chips?

Second, does anyone have a really solid recipe for either (the Breakfast Stout in particular)?

Any of those styles will be great for aging on whiskey barrel chips. I've done a dry stout, robust porter, RIS, rye stout - all with great success. Pick your favorite style and go for it.

All-Grain - Founder's Breakfast Stout Clone
Recipe Type: All Grain
Yeast: Safale S-04
Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.086
Final Gravity: 1.023
IBU: 30.3
Boiling Time (Minutes): 60
Color: 36.22
Primary Fermentation (# of Days & Temp): 2 weeks @ 65F
Secondary Fermentation (# of Days & Temp): 4 weeks @ 65F
Tasting Notes: Tweaked BYO's recipe to match stats on Founder's website.



16 lbs. American 2-row
1 lbs American Chocolate Malt
.75 lbs Roasted Barley
9 oz American Black Patent
7 oz Crystal Malt 120°L
22 oz Oats Flaked

.5 oz Nugget (Whole, 13.00 %AA) boiled 60 min.
.5 oz Mt. Hood (Pellets, 5.00 %AA) boiled 30 min.
.5 oz Mt. Hood (Pellets, 5.00 %AA) boiled 2 min.

2 oz Ground Sumatran coffee at flameout
2 oz Ground Kona coffee cold brewed, added at bottling
2.5 oz Dark bittersweet baker's chocolate at 15 mins.
1.5 oz Unsweetened chocolate baking nibs at 15 mins.

2 pkg. DCL Yeast Safale S-04 Top Quality Ale Yeast

Mashed at 155F for 60 mins. 1.33 qt/lb.

Again, BYO's Replicator numbers didn't match up to Founder's website, so I adjusted. Specifically, the IBUs are waaaay off.

I have a 5 gallon used bourbon barrel I use. I've done a vanilla milk stout in a bourbon barrel before and the results were just okay. I am trying a porter next. I think there was too much going on in the first batch. This is a straight porter so hopefully it will be better.

If you are looking for the Founders Breakfast stout clone, the thread is here. I just brewed it, but don't plan to put it in the bourbon barrel.

Thanks for the recipes. They both look great. I am going on pitch onto a yeast cake of Wyeast 1968 London ESB that I am using for a Mild right now. I think I'm going to soak the whiskey chips in some bourbon and then add them in secondary.