Oak Options for Doppelbock

[Hoser]

I'm fermenting a Doppelbock right now and I'm planning to add oak to the fermenter while it's lagering. Any recommendations on which oak and toast level?

It's light brown colour with a heap of Munich malt as base (and some supporting Pilsner and Caramunich malt) with a medium level of hopping (Saphir). I plan to lager it in primary for about 4 weeks post fermentation at 1C and will throw oak cubes in there for the duration.

I'm leaning toward a Medium Toast French so to pick up a bit of the Cinnamon/Allspice notes in addition to Vanilla.

Any recommendations are appreciated.

Cheers,
Hoser

 

[kevo]

Split it and try some different oaks...

 

[barls]

Medium toast plus would be my option but then again I'd go for Hungarian as it's really hard to over oak with it.
Both French and American I've over oaked with in shorter time but still have on Hungarian 12 months later
I also age warm ie room temp

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