I just attempted to make this beer by first creating a Kentucky Ale clone. It's only been in the bottle for a week but I changed the recipe a bit:
BeerSmith Recipe Printout -
http://www.beersmith.com
Recipe: Bollocks ESB v2
Brewer: Michael
Asst Brewer:
Style: Extra Special Bitter
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
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Batch Size: 5.25 gal
Boil Size: 7.25 gal
Estimated OG: 1.053 SG
Estimated Color: 10.2 SRM
Estimated IBU: 36.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
8.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 85.00 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 10.00 %
0.50 lb Wheat, Flaked (1.6 SRM) Grain 5.00 %
1.00 oz Goldings, East Kent [4.50 %] (60 min) Hops 16.3 IBU
0.50 oz Fuggles [4.20 %] (Dry Hop 12 days) Hops -
1.00 oz Fuggles [4.20 %] (45 min) Hops 14.0 IBU
0.50 oz Fuggles [4.20 %] (30 min) Hops 5.9 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1.05 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs British Ale (Wyeast Labs #1098) [Starter 4Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 10.00 lb
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Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 13.20 qt of water at 167.6 F 153.0 F
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After two weeks in primary I racked about 2 gallons into a Mr Beer keg with 1.5oz. of American oak chips that had been soaking in 200 mL of Maker's Mark for 4 weeks. I kept tasting and adjusting as the days passed and ended up using 3 ounces of oak chips and 8.5 ounces of bourbon total to make a Bourbon Barrel Clone. I think that was too much oak but I will post here in a couple of weeks to report how it turned out.