Maillard Malts Specialty Grain (1 lb Flaked Barley, 0.5 lb Briess Black Malt, 0.5 lb Briess Chocolate Malt, 0.25 lb Briess Caramel 120L), 6 lbs Gold malt syrup, 6 lbs Dark malt syrup (10 min late addition), 2 lbs Golden Light DME (10 min late addition), 1 oz Nugget (60 min), 1 oz Glacier (15 min), Wyeast 1056 American Ale yeast
Followed the recipe pretty much to the letter. Steeped grains for 20 minutes. I made a 1200 ml yeast starter on a 24 hour stir plate using the Wyeast 1056 American Ale yeast and a can of Fast Pitch Canned Wort. As I was chilling with my wort chiller I noticed I had forgotten to add the DME (I was trying to do too many things at once), so I heated a gallon of water and added the DME. I continued cooling the original wort and once it was the DME was boiling I added it to the existing wort and finished chilling it. I undershot my OG a little and came out just a tad high.
I transferred the beer to a secondary fermenter at two weeks and added the soaked the American oak cubes in 12 oz. of Bib and Tucker small batch bourbon, which has a strong charred vanilla flavor. The 12 oz. of bourbon should bring the overall ABV to
((volume of beer * alcohol of beer) + (volume of burbon * alcohol of burbon)) / total volume =
(((640 fl oz * 0.0958125)+(12 fl oz * 0.46))/(640 fl oz + 12 fl oz)) * 100 = 10.25% ABV.