Recipe Type: All Grain
Yeast: WLP004 Irish Ale Yeast
Yeast Starter: 1L
Batch Size (Gallons): 5.5
Original Gravity: 1.058
Final Gravity: 1.012
IBU: 34.73
Boiling Time (Minutes): 60
Color: 26.7 SRM
Primary Fermentation (# of Days & Temp): 7 @73
Secondary Fermentation (# of Days & Temp): 28 @ 67


Bourbon Oak Porter
22-C Wood Aged Beer (Base beer brewed as 12-B Robust Porter)



Size: 5.5 gal
Efficiency: 76.84%
Attenuation: 79.3%
Calories: 191.93 per 12.0 fl oz

Original Gravity: 1.058 (1.048 - 1.065)
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Terminal Gravity: 1.012 (1.012 - 1.016)
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Color: 26.7 (22.0 - 35.0)
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Alcohol: 6.04% (4.8% - 6.0%)
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Bitterness: 34.73 (25.0 - 50.0)
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Ingredients:

10 lbs 2-Row Brewers Malt
1 lbs American Caramel 60°L
0.5 lbs Chocolate Malt
0.5 lbs Black Malt

1 ea White Labs WLP004 Irish Stout

0.5 oz Willamette (3.8%) - added during boil, boiled 60 min
0.75 oz Willamette (3.8%) - added during boil, boiled 30 min
1.25 oz East Kent Goldings (5.0%) - added during boil, boiled 60 min
.25 oz East Kent Goldings (5.0%) - added dry to secondary fermenter

1 oz Oak Wood Chips - added dry to secondary fermenter

Notes:
Oak chips are soaked in 3 oz. of bourbon for 2 months. Bourbon is added into secondary along with oak chips.

I use an unorthodox mashing method. I dump the grist into the mashing vessel (5 gallon Rubbermaid MLT) and top off with hot water to bring the mash to 153 °F and let it set for 30 minutes. Drain off the first runnings, then repeat. Drain off the second runnings then sparge with the remainder of the 8 gallons of water I started with.