Description:

The burbon oak chips were soaked in Makers Mark with the vanilla, and the whole lot added to Secondary. This left a wonderful light oak flavour and hint of vanilla. As it warms up the falvours develop on the pallete. This will become a regular on the kegs

Ingredients:

• 1.22 tbsp - PH 5.2 Stabilizer (Mash 60 min) (Misc)
• 12 lbs 10.8 oz - Pale Malt (Weyermann) (3.3 SRM) (Grain)
• 2 lbs 3.3 oz - Munich II (Weyermann) (8.5 SRM) (Grain)
• 1 lbs 8.0 oz - Brown Malt (65.0 SRM) (Grain)
• 15.9 oz - Crystal Malt Dark (Thomas Fawcett) (111.7 SRM) (Grain)
• 8.1 oz - Chocolate Malt (Thomas Fawcett) (508.0 SRM) (Grain)
• 7.1 oz - Crystal Malt - 60L (Thomas Fawcett) (60.0 SRM) (Grain)
• 1.0 oz - Magnum [14.0%] - Boil 60 min (Hops)
• 0.50 - Whirlfloc Tablet (Boil 15 min) (Misc)
• 0.4 oz - Goldings, East Kent [5.0%] - Boil 10 min (Hops)
• 1 pkgs - Irish Ale (Wyeast Labs #1084) (Yeast)
• 20.00 g - Oak Chips (Secondary 7 days) (Misc)
• 2.00 - Vanilla Pod (Secondary 7 days) (Misc)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.080 (19.2° P)
Final Gravity: 1.019 SG (4.8° P)
Alcohol by Vol: 8.1%
Color SRM: 29.6  Color Sample 
Bitterness IBU: 32.2
Recipe Type: all-grain
Yield: 6.08 US Gallons

Source: Bryn Price