I was just listening to the Jamil Show's podcast on the Firestone Double Barrel Ale. They spoke with brewmaster Matthew Brynildson who gave out a ton of information on how they make their DBA. Here's what I came up with (before I got to the portion of the podcast where they formulated a recipe). (Percentages are what Brynildson says their recipe is (although he did only say 84% is pale malt, and that's split 80/20 between US and Marris Otter)).
5.5 gal batch @ 75% efficiency
aiming for 5% abv, about 1.051
7 lb US 2-row (67%)
1.75 lb Marris Otter (17%)
11.5 oz Munich Malt 10L (7%)
10.5 oz Crystal 80L (6%)
3.5 oz Crystal 120L (2%)
1.5 oz Chocolate Malt (1%)
1/8 oz Magnum 14.6%AA @ 60 min
1/2 oz EK Goldings 4.8%AA @ 30 min
2.5 oz EKG 4.8%AA @ 5 min
2.5 oz Styrian Goldings 4.8%AA @ 5 min
WLP005 or Wyeast 1028
Mash in at 145 for 60 min, raise to 155 for 15 min, mash out at 168
Ferment at 66
Medium toast oak cubes for two weeks in primary (Brynildson says they ferment for one day in steel then transfer to the oak barrels until they reach terminal gravity, thus I put the cubes in the primary).
I find the hop schedule to be very interesting because he said they add 5 IBU of Magnum @ 60 min, then 5 IBU of EKG @ 30, and then another 20 IBU from Styrian/East Kent mix added during the whirlpool. I think the best way to achieve those last 20 IBU would be a 5 min addition. But I'd love to know what people think.