Whiskey Cask Old Ale

Brewer:	Casse Sitnik		Email:	cazzman420@hotmail.com
Beer:	Whiskey Cask Old Ale		Style:	English Old/Strong Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	71 HCU (~28 SRM)		Bitterness:	35 IBU
OG:	1.074		FG:	1.018
Alcohol:	7.2% v/v (5.6% w/w)
Grain:	4 oz. Belgian aromatic 8 oz. British brown 8 oz. British crystal 50-60L 4 oz. British chocolate 2 oz. Roasted barley 8 oz. Flaked wheat 2 oz. Chocolate Wheat
Steep:	Steep grains for 30 minutes at 155°-165°
Boil:	60 minutes	SG 1.123	3 gallons
	3 lb. 3 oz. Light malt extract 6 lb. Amber malt extract
	2oz American medium toasted oak cubes soaked 2 weeks (oak should absorb most/all of liquor) in sealed container with 2oz (2 shots) of your favorite whiskey/bourbon. I used Crown Royal and love the results. These oak cubes are to be added in the secondary only. Irish moss last 10-15 minutes as always.
Hops:	1 oz. Northern Brewer (8.5% AA, 60 min.) 2 oz. Willamette (5% AA, 30 min.) 2 oz. Fuggles (4.75% AA, 10 min.)
Yeast:	#2 packets of Fermentis S-04 Safale 11.5gm dry yeast. 1 Rehydrated in warm water - 1 sprinkled on top of cooled wort then stirred into wort 15 minutes later followed by lid on fermenter
Log:	Primary - 2 weeks Secondary with oak cubes - 8 weeks Bottle - enjoy 6- 12 months later
Carbonation:	The secret is using dried malt extract DME as priming agent. Gives a nice brown and bubbly head to it. Add 1 1/4 cups DME for bottle. Also you will need oxygen absorbing caps. This old ale can sit for years but will oxidize if not using those caps!

Recipe posted 09/03/11.