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!