I am planning to do a Bourbon Barrel Robust Porter (Extract) in the next few weeks. I have never done a Porter much less a bourbon barrel one.
On a recent trip to Kentucky I picked up a bag of bourbon barrel chunks (see attached pic) that I will soak in Maker's Mark to add to secondary. I know the chunks are large but planning on chopping them into smaller pieces to fit in my carboy.
how much oak chunks should I use? I have read to use 2 oz but can I use more or will that infuse to much flavor into the beer too quickly? I plan to take samples each week from secondary to check the flavor so I know when to bottle it.
Next question is my LHBS has a robust porter kit that I may use as the porter for this beer. it appears to be a English porter based on the yeast in the kit. For you folks that are experienced with porter's and aging with oak, do you think this recipe (see pic) is a good match for a bourbon barrel beer?
thanks for the guidance.
On a recent trip to Kentucky I picked up a bag of bourbon barrel chunks (see attached pic) that I will soak in Maker's Mark to add to secondary. I know the chunks are large but planning on chopping them into smaller pieces to fit in my carboy.
how much oak chunks should I use? I have read to use 2 oz but can I use more or will that infuse to much flavor into the beer too quickly? I plan to take samples each week from secondary to check the flavor so I know when to bottle it.
Next question is my LHBS has a robust porter kit that I may use as the porter for this beer. it appears to be a English porter based on the yeast in the kit. For you folks that are experienced with porter's and aging with oak, do you think this recipe (see pic) is a good match for a bourbon barrel beer?
thanks for the guidance.