I'm considering brewing a bourbon stout. For a base, I'm thinking of relying on Jamil's 'Foreign Extra Stout'-- the dry version, rather than the tropical. Good idea or not? If not, any decent ideas on a recipe based on extract with steeping grains?
As for the bourbon flavoring, is it worth soaking French Oak cubes in bourbon (2 oz)? I figure I'll also add bourbon to the secondary, though I'm uncertain as to how much. Is 16oz about right? Would it make sense to start lower and add as it sits in secondary?
Any other way to mimic the bourbon barrel styles out there that you can think of?