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This recipe started out as the Kate the Great clone, but I made quite a few changes before I brewed this one. Just transferred to secondary last night with the oak and first shot of bourbon. Likely won't be drinking this one until mid-fall.

Specs:
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Batch Size (fermenter): 5.50 gal
Estimated OG: 1.106 SG
Estimated Color: 46.8 SRM
Estimated IBU: 74.4 IBUs
Boil Time: 90 Minutes

Grist:
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8lb 9oz Canadian 2-Row Pale Malt 33.8%
8lb 9oz Maris Otter 33.8%
1lb 13oz Flaked Oats 7.2%
12.50 oz Belgian Caramel Munich Malt 120 3.1%
10.40 oz Carafa Special III 2.6%
9.40 oz Belgian Aromatic Malt 2.3%
8.30 oz Carapils Malt 2.0%
7.30 oz Crystal 40L Malt 1.8%
7.30 oz Roasted Barley 1.8%
4.20 oz Crystal 120L Malt 1.0%
4.20 oz Chocolate Malt 1.0%
4.20 oz Black Malt 1.0%
2lb 3oz Sugar - Demerara 8.6%

Hops:
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1.00 oz Magnum 13.0% (90 min)
1.00 oz Willamette 4.8% (90 min)
0.50 oz Centennial 10.8% (90 min)
1.50 oz Centennial 10.8% (15 min)
0.50 oz Willamette 4.8% (1 min)
0.50 oz Chinook 13.9% (1 min)
0.50 oz Centennial 10.8% (1 min)

Yeast:
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Wyeast 1728-Scottish Ale > 2 step starter to get 372 million cells

Other:
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3g Gypsum (in Mash)
7g Gypsum (in Boil)
2g Yeast Nutrient (in Boil)
1 Whirlfloc tablet (in Boil)
1 American Oak Spiral, Medium Toasted
500ml Maker's Mark Bourbon

Oak spiral soaked in Maker's Mark for a month, added to secondary along with 250ml MM. May add the rest of the MM to taste after aging for a few months.

Mash:
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153ºF for 75 min
168ºF for 10 min

jeffsmith wrote:Oak spiral soaked in Maker's Mark for a month, added to secondary along with 250ml MM. May add the rest of the MM to taste after aging for a few months.

dumb question: you soak the oak in makers mark for two months and add that to secondary with some more makers mark?

The 250ml is about half of the MM that the oak was soaking in. I didn't want to dump all of it in with the oak in case it was overpowering. I'll sample it along the way and if it needs more, I'll add some when I bottle this beast.