Recipe Type: All Grain
Yeast: wlp001
Yeast Starter: 2000 ml
Batch Size (Gallons): 5.25
Original Gravity: 1.110
Final Gravity: 1.025
IBU: 60
Boiling Time (Minutes): 120
Color: 39 SRM
Primary Fermentation (# of Days & Temp): 14 Days @ 68
Secondary Fermentation (# of Days & Temp): 14 Days @ 68
Tasting Notes: Tons of oats, creamy with just a hint of roast

Crisp Maris Otter 12 lbs, 8 oz
Thomas Fawcett Oat Malt 2 lbs, 0 oz
Briess Flaked Oats 2 lbs, 0 oz
Clear Candi Sugar 2 lbs, 0 oz
Crisp Chocolate Malt 1 lbs, 0 oz
Briess Roasted Barley 0 lbs, 8 oz
Warrior Pellets 2 oz @ 60 mins (55 IBU)
Fuggles Pellets, UK 2 oz @ 5 mins (5 IBU)
White Labs California Ale 2000 ml starter

VERY slow lautering helped achieve nearly 78% efficiency

Ended up doing 30 gallons of this and then aging in an oat whiskey barrel. After 1 month of aging its still harsh but tastes like a VERY nice blend of oats, whiskey, chocolate, roast and stout all rolled into 1. I can't WAIT for this to mellow out