Bourbon golden stout (oh my!?!)

[mbwaterdog]

Hey folks- trying something totally different here and looking for suggestions! I once tried a golden stout aged in bourbon barrels that was fantastic and I'm going for something similar here. I know that in 3 months I'll be wanting something warm on a cold winter's night...

5 gal batch
OG: 1.078 (expected)
FG: 1.023 (expected)
ABV: 7.6%
IBU: 42.1
SRM: 9

Fermentables:
Maris Otter (10 lbs. 69%)
Flaked Oats (1.5 lbs. 10%)
Smoked Malt (1.0 lbs 7%)
Flaked Barley (1.0 lbs 7%)
Crystal 20 (1 lbs. 7%)

Mash @ 155 for 60 minutes

Hops:
60 min. Nugget (leaf - dehydrated from this year's harvest- 1 oz)
30 min. Goldings 0.5 oz
10 min Goldings 0.5oz

Yeast:
WY1187

Secondary additions (with 4 weeks in secondary):
2 oz. medium toast American oak cubes soaked in 16 oz. bourbon - 28 days
6 oz. Cocoa nibs - 7 days
16 oz. Coffee beans - 2 days



I will be bottling this one and aging for as long as I can keep myself from drinking it

 

[thehaze]

28 days of oak could be too kmuch, but then again it's only 2 oz. The coffee addition looks good in terms of qty, but 2 days might be too short. I would personally add more cocoa beans/nibs and take out some of the coffee, but it looks good. Have you used the smoked malt before? Who makes it? I know Weyermann is pretty mellow and nice in greater amounts.

 

[mbwaterdog]

28 days of oak could be too kmuch, but then again it's only 2 oz. The coffee addition looks good in terms of qty, but 2 days might be too short. I would personally add more cocoa beans/nibs and take out some of the coffee, but it looks good. Have you used the smoked malt before? Who makes it? I know Weyermann is pretty mellow and nice in greater amounts.

Thanks for your input! I have not used the smoked malt before, but I am either going with the Weyermann smoked malt (beachwood), or the Briess Cherrywood.