When I set out to design this recipe, it was going to be a stout. It ended up being its own thing. Think Schwarzbier meets ESB, with wheat and rye and some oak. Starts with a malty aroma of cocoa and toffee, then transitions to the earthy, spicy rye and wheat supported by a smooth roasted background and barely detectable hops. London Ale yeast helps it sail into a finish of vanilla, coconut, and campfire from the oak. Just enought bitterness to keep it from being cloying.
I can't decide if it's one of my best yet or if I need to tweak it. Try it out, tell me your thoughts, suggestions, etc.
6 lbs Northern Brewer Rye LME
0.75 lbs Briess Midnight Wheat
1 lb Weyerman CaraAroma
1 lb Weyerman Carawheat
0.75 oz Northdown @60min
0.25 oz Northdown @10min
1 oz Kent Goldings @10min
1 tsp Irish Moss
2 oz medium-plus toast American oak cubes (added to secondary--check every week to see when oak is "right")
Lightly carbonated--3.5oz corn sugar added at bottling