Recipe Type: All Grain
Yeast: S-04
Yeast Starter: 4L
Batch Size (Gallons): 5
Original Gravity: 1.109
Final Gravity: 1.024
IBU: 50.1
Boiling Time (Minutes): 60
Color: 14.6
Primary Fermentation (# of Days & Temp): 21 days @ 66
Additional Fermentation: Keg Condition @ 66
Secondary Fermentation (# of Days & Temp): 60 days @ 66
Tasting Notes: Should be nice and complex, with some dark fruit overtones and oakiness from cubes.

14 lbs. Maris Otter (3.0 SRM)
1 lbs. Aromatic Malt
1 lbs. Crystal-30
0.5 lbs. Crystal-80
1.5 oz. Target (14%)-60 min. (50.1 IBU)
1 lbs. Table Sugar @ Knockout
1 oz. Hungarian Oak Cubes soaked in Brandy/Whisky


Mash: 20.6 qts at 162 to achieve mash temp of 151, hold for 75 min.

Sparge to bring volume of wort to 6.8 gallons then boil, adding the sugar at flameout.

Ferment at room temp for 3 weeks then transfer to secondary. While the primary fermentation is going on, soak oak cubes in brandy or whisky and add to the sec. for 3 months. When enough oak flavor is in beer, transfer to keg and keg condition for additional time, planning on doing a half year to year-long fermentation

Note: If SG of preboil is low, may use a reduction boil or longer boil time and increase wort volume.


What do you guys think of this one? Should I drop the oak chips or let it go like this? Brewing this to commemorate building a keezer and thought itd be fun to tap my Guinness clone (with stout faucet!) with some friends over a long brew day.