Ingredients

3.3 lbs. Hopped LME, 3.3 lbs. of Dark LME, 1 lb. of Light DME, 1 lb. of Dark DME, 4 oz. Crisp Crystal Extra Dark 120L, 4 oz. Weyermann Roasted Barley, 8. oz Crisp Pale Chocolate Malt, 1 oz. Nugget Hop Pellets, 3 oz. Heavy-Toasted Oak Powder, 2 packets of Fermentis Safale US-05 Yeast

Recipe

This was a TrueBrew extract kit. The recipe is available online here. I steeped the grains for an extra 5 minutes (for a total of 20 minutes) and added the hops at the 45 minute mark of the 60 minute boil. I am planning to boil the oak powder in 2 cups of water and add the slurry to the secondary once cooled. Alternatively I am considering soaking the oak powder in a bourbon or replacing the powder with some oaked spirals or cubes instead.

Brew Notes

Some mositure had gotten into DME during a move and turned the DME into bricks. I soaked the DME in hot water for roughly two hours to dissolve it. I pitched the original and a second fresh packet of the dry yeast directly into the wort after chilling. Fermentation began about 24 hours later. Racked to secondary after two months in primary. Soaked the oak powder in an double oaked bourbon with heavy vanilla flavors and added to secondary.

Tasting Notes

Smooth body.