Originally Posted by jeburgdo
I recently re-brewed this after I switched back to all-grain. I did everything else the same, but changed the grain bill a bit and used 8oz of Maker's 42 instead of 12oz of regular Maker's Mark. Dropping the black patent makes it less "ashy" but still is nothing short on roasty flavors. A full pound of special b is quite nice. I'm not sure which one is better so... Here's the recipe I used:
15.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 65.22 %
4.00 lb Munich Malt (9.0 SRM) Grain 17.39 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.35 %
1.00 lb Chocolate Malt (400.0 SRM) Grain 4.35 %
1.00 lb Roasted Barley (500.0 SRM) Grain 4.35 %
1.00 lb Special B Malt (120.0 SRM) Grain 4.35 %
2.00 oz Warrior [16.70 %] (90 min) Hops 93.4 IBU
2.00 oz Willamette [4.70 %] (10 min) Hops 8.9 IBU
2.00 oz Oak Chips, Whiskey Soaked (Secondary 14.0 days) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Ferment at low temperatures first (60 degrees), and ramp up to 70 or so. The ABV is 11.5%, so I ended up having to carb with champagne yeast, but the outcome is quite tasty.
Thanks for the recipe! Just brewed a batch of this and it smelled great. Can't wait to start sampling.
Ended up @ OG 1.112