Big Ol' Willy RIS

[jeffsmith]

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

[bluenose]

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?

[jeffsmith]

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.