Questions on split batch/using coffee and bourbon wood chips in secondary

[CyberErik]

Hey guys, I have my tentative recipe for a bourbon-oak aged coffee stout. However I have a few questions on implementation.

I have a 5 gallon batch and a 3 gallon secondary.

My plan was to:

1. make the 5 gallon batch into primary.
2. when primary is complete, rack 3 gallons to fill my carboy for secondary.

AT THIS STEP add 2 oz of oak chips (they have been soaking in bourbon for 6 months); and add 2 oz of coffee

I have seen recipes that call for 2-4 ounces of oak chips and 4-6 ounces of coffee for 5 gallon batches, so I cut those roughly in half.

3. Bottle the remaining 2-3 gallons of the stout that just finished primary.
4. 7-10 days later, bottle the rest of the batch after aging in the coffee and the oak.



My specific questions are:

1. Is it a bad idea to add the coffee AND the oak into the secondary? Too much going on at the same time?
2. Is 2 oz of oak for a 3 gallon secondary too much? I heard if you use too much it gets too oakey.
3. Is 7-10 days too long for aging in the oak? Again I heard if you do it too long it gets too oakey.
4. How long to condition in the bottles after the oak aging.

 

[brewinginnc]

I just put 2.5 gallons of ris on oak chips. 1 ounce for 7 days was just starting to get too oakey. I had it kegged and tried it every day. I sanitized it with water in the microwave and dumped the oak juice out before adding.

 

[CyberErik]

Great info thanks.

I'm not worried about sanitation because the chips have been aging in bourbon for 6 months they should be ok.

It seems like 1 oz @ 5-7 days should be okay for the oak in secondary but is that enough time for the coffee to mellow?

Maybe I should add the coffee to the primary.