6 lbs. Amber liquid malt extract, 3.15 lbs. Gold liquid malt extract, 8 oz. Brown Malt, 8 oz. Crystal 50-60L, 8 oz. Wheat, 4 oz. Chocolate specialty grains, 1 oz. Northern Brewer, 2 oz. Willamette, 2 oz. Fuggle hops, 2 oz. American Oak Cubes soaked in bourbon or whiskey, Safale S-04 yeast
Followed the recipe pretty much to the letter. Steeped grains for the full 30 minutes. I made a 1200 ml yeast starter using the Safale S-04 yeast. I finally decided on using a Cedar Ridge 5 Year Reserve Bourbon Whiskey (batch number 7, bottle number 480) to use to soak the oak cubes. Transferred to secondary and added the soaked oak cubes after 2 months.