20L batch. 60 minute boil. Add East Kent Goldings and Fuggles at start. Ferment with Irish Ale yeast in a carboy/keg at 16 C. After 4-5 days when primary fermentation is complete, swap blow off to spunding valve and spund at 10 psi. Increase temperature to 20 C for 4 days to finish fermentation and diacetyl rest. Cold crash to 0 C for 1 week. Close transfer to CO2-purged corny keg with 30g bag of whiskey soaked medium toast oak chips. Force carb further if desired. Taste daily. Bottle, or transfer to serving keg when oak flavor has reached desired level.