Recipe Type: All Grain
Yeast: WLP099
Yeast Starter: 2L
Batch Size (Gallons): 5.7
Original Gravity: 1.115
Final Gravity: 1.022
IBU: 61
Boiling Time (Minutes): 90
Color: 15.9
Primary Fermentation (# of Days & Temp): 28 @ 68f
Additional Fermentation: Needs at least 6 weeks in bottle, WLP099 is a slow fermenter
Secondary Fermentation (# of Days & Temp): 35 @ 68f
Tasting Notes: Fantastic, balanced bitterness followed by TONS of hop flavor!

Grain
12.00 lb Light Dry Extract (8.0 SRM) Dry Extract 19.67 %
1.25 lb Victory Malt (25.0 SRM) Grain 8.20 %
0.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 3.28 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.64 %

Hops in Boil
1.00 oz Columbus (Tomahawk) [17.40 %] (90 min) Hops 19.7 IBU
0.50 oz Columbus (Tomahawk) [16.80 %] (89 min) Hops 9.5 IBU
2.00 oz Crystal [3.50 %] (2 min) Hops 0.6 IBU
2.00 oz Chinook [14.40 %] (2 min) Hops 2.6 IBU
1.00 oz Simcoe [11.90 %] (2 min) Hops 0.5 IBU

Dry Hops
2.00 oz Amarillo Gold [8.50 %] (Dry Hop 7 days) Hops -
1.00 oz Simcoe [11.90 %] (Dry Hop 7 days) Hops -
2.00 oz Crystal [3.50 %] (Dry Hop 35 days) Hops -
2.00 oz Simcoe [11.90 %] (Dry Hop 35 days) Hops -

Oak Aging
3.00 oz Medium Toast Oak Cubes that had been aging in your favorite scotch/whisky/bourbon for the primary fermentation age.

Misc
1.00 items Servomyces (Boil 10.0 min) Misc (maybe use 2?)
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
1 Pkgs Super High Gravity Ale (White Labs #WLP099) Yeast-Ale

Starter
1.00 lbs Extra Light DME into 2L
1.00 items Servomyces

During the Boil
Steep at 156 for 45 minutes, continually stirring and doing a little teabagging action for draining. Add Light DME into boil gradually over the length of the boil to prevent too much carmelization.

Primary Fermentation
WLP099 seems to be a slooow fermenter @68f. Krauzen was just starting to drop after 3 weeks but the airlock was slowly bubbling away (one bubble every 5-6 seconds) when I racked it at week 4. I probably would use an extra Servomyces pill for more nutrients and maybe let the starter build up longer.

Secondary Fermentation
You should have about 5.5 gallons when the primary ferm finishes out, which is a bit more than you can fit in a 5 gal carboy! Thats the idea.
Rack off 1 gallon to a 1gal (or other sized) carboy and add your oak cubes and the liquor if you want, this is your oak carboy.
Rack the rest into your secondary carboy (your hop carboy) and add your first dry hopping. After a few weeks add your final dry hops.

Cold crash & blending
Cold crash these guys and rack them both together (you should lose about a half gallon from hop absorption, so you could go into a 5 gal corny) and let them blend for about 2-3 days, then bottle and let age for about 4 weeks.
Alternatively you could cold crash then blend into a corny for kegging, CO2 it up and let it age.


Tasting
My initial tasting impressions during sampling was this beer was going to be epic.
I just opened a bottle last night which was a little shy of 4 weeks in the bottle and it was very good, moderate bitterness with huge hop floral/green aroma and flavor, balanced by some smoothness from the oak.
I think it needs about 3-4 more weeks before it starts to really hit its stride, but it made a very favorable impression with my buddies who tasted it as well.