Very easy to make. Steep the roasted barley in 2 gallons of clean water for 30 minutes at 155 degrees Fahrenheit. Remove the grain bag and bring wort-to-be to a boil. Once boiling, slowly add the malt syrup and hops. Boil for 60 minutes then cool rapidly. Add to whatever amount of water will make 5 gallons. Pitch yeast and seal for fermentation. Starting gravity should be around 1.045.

While the beer is fermenting for about 5-7 days, soak the oak chips (a good handful) in Johnny Walker red label scotch. I soak them in a sealed tupperware container. After the primary fermentation is complete, transfer the beer to a secondary fermenter leaving the trub behind.

Add the oak chips and let settle/flavor for about two weeks. Bottle with 3/4 cup priming sugar for two weeks and enjoy responsibly. Ending gravity should be around 1.015. Careful, it doesn't take really strong but it has a definite effect.