Black Friday Stout - Wood-Aged Beer - 2012 National Homebrew Competition Winner

Ingredients

For 5 Gallons (18.93 L)

    13.0 lb (5.9 kg) Maris Otter malt
    1.5 lb (0.68 kg) flaked oats
    1.5 lb (0.68 kg) wheat malt
    1.0 lb (0.45 kg) roast barley
    0.75 lb (340 g) chocolate malt
    0.5 lb (226 g) Wyermann Carafa® III malt
    0.5 lb (226 g) 120° L crystal malt
    1.0 oz (28 g) Nugget hops, 13% a.a. (60 min)
    1.25 oz (35 g) Willamette hops, 5% a.a. (25 min)
    1.75 oz (50 g) Willamette hops, 5% a.a. (5 min)
    2.5 oz (71 g) bittersweet chcolate, 70% cacao (15 min)
    1.5 oz (42 g) unsweetened cocoa nibs (15 min)
    2.0 oz (57 g) ground dark roast coffee (Starbucks Christmas blend) (0 min)
    Wyeast 1056 Chico ale yeast
    0.5 tsp Wyeast Yeast nutrient (15 min)
 

Specifications

    Original Gravity: 1.088
    Final Gravity: 1.024
    ABV: 8.40%
    IBU: 49
 

Directions

    Mash grains at 154° F (68° C) for 60 minutes.  Pitch yeast at 65° F (18° C) and let rise to 68° F (20° C).  Ferment for three weeks.  Transfer to 5-gallon American Oak bourbon barrel and age for six weeks or until desired flavor is achieved.  Rack to keg.  The barrel for this beer was provided by Farmhouse Brewing Supply (www.farmhousebrewingsupply.com).
    Forced CO2 to carbonate (2.5 vol).