Aging on American Oak soaked in single malt

[Whorst]

I'm going to brew a 80 or 90 Schilling and was wondering if someone has a nice recipe? Also, I'm thinking about soaking some American Oak chips in one of my single malts for a couple of weeks. After primary fermentation, add directly to the fermenter and leave for 8 days before racking.

[edit1now]

90 Schilling

aber das sollt ein ganzes schweres Bier werden!

Oak chips sound good. I think Laripu dod something like that but where did he post it?

[mysterio]

Brew it on Sunday, Burns night