Sm-Oak-ed Bourbon Stout

This is my first go at combining smoked peat malt, oak chips, and bourbon.
This recipe is loosely based on Old Dominions Oak Barrel Stout, jacked up a notch.

Brewer:	Gary Slafka		Email:	gtslafka@comcast.net
Beer:	Sm-Oak-ed Bourbon Stout		Style:	Imperial Stout
Type:	Extract w/grain		Size:	5.0 gallons
Color:	186 HCU		Bitterness:	43 IBU
OG:	1.101		FG:	1.026
Alcohol:	9.7% v/v (7.6% w/w)
Grain:	8 oz. American Munich 1 lb. Smoked Peat 1 lb. American crystal 60L 8.0 oz. American chocolate 8. oz. American black patent 8. oz. Roasted barley
Steep:	Steep grains until boil.
Boil:	90 minutes	SG 1.169	3.0 gallons
	9.9 lb. Amber malt extract 2 lb. Brown sugar
	This is the first time I've ever done a 90 minute boil, since this recipe included so much "stuff".
Hops:	3 oz. Northern Brewer (6.5% AA, 90 min.) 1.5 oz. Northern Brewer (6.8% AA, 60 min.) 1 oz. Tettnanger (4.0% AA, 15 min.) 1 oz. Saaz (aroma)
Yeast:	White Labs WLP 007 Dry English Ale. I used this yeast since it's supposed to be good for high gravity brown ales.
Log:	12/11/06 Brewed and added 2 oz french oak chips (med toast) to fermenter. This was half a bag that is normally for wine. Next time I'll put them in a hop bag. 12/20/06 Secondary fermentation. 12/30/06 Bottled 49 12 oz bottles, added 1 cup JW Dant bourbon at bottling. Actual OG was 1082, FG was 1026, 7.4% ABV. I don't know why OG was lower, must have been the brewer!
Carbonation:	Standard 5 oz priming sugar. The carbonation is pretty low, I'm still undecided as to increase it to 7.5 oz to get a normal head, or to leave it as is?
Tasting:	This is a very complex, full flavored stout, but remains very smooth with almost a sweet finish. I'm not sure if the added bourbon kicks up the ABV at all, but this is definitely a sipping beer. I find it the "perfect" beer to enjoy with a nice cigar! Brew notes-I'm not sure yet, but I may add a little more bourbon if the ABV comes under again. This is the same base recipe as my Chocolate Bar Stout, also posted on this site, but you would never know it from the finished beers.

Recipe posted 02/18/07.