[dons]

Some years ago I had a bottle of an IPA in Seattle that had strong tones of bourbon - and was advertised as such.  It was fantastic.

Flash forward.  I want to try to make something like this and I can't seem to find what I'm looking for.  Most bourbon recipes are porters rather than pales.  I KNOW that is not mandatory since I had a really good IPA.

Sooooo, I am considering using my "go to" IPA recipe only tweaking like this:  Soak 4 ounces of Light Toasted American oak chips in 6 ounces of bourbon for a week.  Add to the fermenter 1 week before kegging.  Period.

What do you think?  I can give you my ipa recipe, but I'm thinking that is not pertinent.  Only this concert.

Thanks in advance!

Don

[jmcamerlengo]

Dont see why not. Just dont set 1 week as your timeframe. Taste the thing every day or 2 after you add the oak and determine if its enough for you. Let us know how it turns out!