I posted in this area last year as I was concocting my double IPA recipe and got some great feedback...turned out a killer beer!
This summer's project is to construct a bourbon stout recipe along the line of Bourbon County Stout. I do not have, nor would it be practical for me to obtain, a bourbon barrel. So, I am looking for ways to impart the bourbon flavor into the beer. I have seen recommendations to simply dose the beer with straight bourbon, and I have also seen a recommendation to soak oak chips/cubes in bourbon for a month and use them in a secondary. Any thoughts on these methods, or any other suggestions?
Also, and this may seem like a remedial question, what type of stout would you recommend as the base beer (dry, sweet, etc.)? I'm thinking dry, but feedback would be helpful.
I will post the recipe for feedback as I construct it.