McMenamins Philosopher's Stone? Clone, or something like it?

[Mechphisto]

The McMenamins up here in Portland, OR has on tap right now something they call:
Barrel-Aged Philosopher's Stone.
Below is the only information they have on it.

Would anyone have any recommendations as to a recipe that might sound like what this implies?
(Would LOVE an actual clone recipe, but doubt that's possible.)

"This particular Philosopher’s Stone is an English Strong Ale, brewed to emulate the beers of the Dark Ages. Aged for three months in oak, its original sweetness has morphed into malt complexity and the finish is now deliciously dry and woody.

Special Techniques: Aged Three Months in Second Run Whiskey Barrels
Malts: Premium 2-Row, Munich, Carastan 30/37, Crystal 135/165, Roast
Hops: Chinook, US Golding
Calories: 287 Carbohydrates: 26.7
OG: 1.067 TG: 1.013 ABV: 6.97 IBU: 15 SRM: 16"

 

[Mechphisto]

Any suggestions at all for a recipe that would incorporate these ingredients and styles?
Beginner, here

 

[madscientist451]

Here would be my take on it, mostly based on this BYO article:

https://byo.com/stories/issue/item/2212-old-soldier-ale

5 gallons: OG:1.070 FG:1.017 ABV:6.85%

10 lbs Marris Otter
1.5 lbs Munich
.5 lb Carastan 30/37
.25 lb Crystal 140
.10 lb Roasted Barley

If you can find crystal 135 and 165 you can take out the C14O and put those two in.
It would probably take a few rebrews to get the right grain bill.

Hops: .25 oz Chinook 60 minutes
.5 oz US Goldings 10 minutes

The Second run oak barrel part is a little tricky. I'd age 1/2 the batch on oak chips for a 1-3 months and then use the other half to blend with if the oak component is too strong. Soak more oak chips in bourbon and run some blending trials to see how much of that too add.