Bourbon Barrel Robust Porter

BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: Bourbon Barrel Robust Porter
Brewer: Brian
Asst Brewer:
Style: Wood Aged Beer
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.82 gal
Estimated OG: 1.060 SG
Estimated Color: 24.7 SRM
Estimated IBU: 26.8 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 69.57 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.70 %
1.00 lb Victory Malt (25.0 SRM) Grain 8.70 %
1.00 lb White Wheat Malt (2.4 SRM) Grain 8.70 %
0.25 lb Chocolate Malt (450.0 SRM) Grain 2.17 %
0.25 lb Roasted Barley (300.0 SRM) Grain 2.17 %
1.00 oz Fuggles [4.50 %] (60 min) Hops 15.2 IBU
1.00 oz Fuggles [4.50 %] (30 min) Hops 11.7 IBU
1.00 oz Oak Chips (Secondary 7.0 days) Misc
4.00 oz Bourbon (Primary 3.0 weeks) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 11.50 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 14.38 qt of water at 165.9 F 154.0 F


Notes:
------
Soak the chips in the bourbon for one month and drop into beer for 1 week. I had mine sitting for a month and it was WAY too oaky.
-------------------------------------------------------------------------------------

I want to try this but partial, not all grain any ideas I can use?

I'm making this today...with a few changes.
I don't like the Nottingham yeast, so I'm using some WYEAST (1 pack Brit Ale and 1 pack Brit Ale II)
And I'm only going to let the oak soak for 2 weeks(ish)
Thanks for the recipe