I am brewing a Robust Porter tomorrow and usually split my 5 gal batches at some point to add variety.
I am thinking of splitting a gallon off and adding some bourbon soaked oak. Any recommendations from experience on how much bourbon to use for 1 gallon? I don't want it to be too powerful (< Goose Island BCS). The plan is to split and add after primary fermentation is done or mostly done and sit for a week or longer. Should I add the bourbon only after soaking oak or add the oak also?
Also thinking of taking another gallon and adding some coffee. I have made a coffee stout years ago and added brewed and cooled coffee. It ended up with some flavor I don't want in my porter. I was thinking of either adding fresh whole beans to the beer (same time frame as the bourbon) or cold steeping the coffee and adding the liquid. Suggestions? And how much for 1 gal or beer?
Thanks!