Morning Wood

A nice malty American Brown Ale infused with my favorite bourbon, Woodford Reserve.

Brewer:	Chris Ungvarsky		Email:	chris.ungvarsky@gmail.com
Beer:	Morning Wood		Style:	American Brown
Type:	All grain		Size:	5.5 gallons
Color:	51 HCU (~22 SRM)		Bitterness:	43 IBU
OG:	1.060		FG:	1.013
Alcohol:	6.0% v/v (4.7% w/w)
Water:	1 TBS 5.2 Mash Stabilizer and 1 tsp gypsum
Grain:	8 lb. American 2-row 2 oz. Special Roast 12 oz. American crystal 80L 8 oz. American chocolate 7 oz. Flaked oats 1 oz. Flaked barley 1 oz. Honey Malt
Mash:	80% efficiency
	Mash with 1.3 quarts per pound at 153°F for 60 minutes, pull 1 gallon decoction and add to 1 gallon boiling water. Bring decoction to a boil and reintroduce to mash. Sparge with 175°F water to reach 7.5 gallons in the brewpot.
Boil:	minutes	SG 1.044	7.5 gallons
	1 lb. Wildflower Honey
	Add 1 lb honey just before flameout.
Hops:	.5 oz. Nugget (12.5% AA, 60 min.) .5 oz. Willamette (5% AA, 60 min.) .5 oz. Willamette (5% AA, 30 min.) .5 oz. Mt. Hood (4.5% AA, 15 min.)
Yeast:	White Labs 007 from previous batch.
Log:	Primary at 60-65°F. On brew day take 2 oz Woodford Reserve bourbon and 1 tsp vanilla and add to 4 oz oak chips, set aside in a separate airtight container. Rack beer to secondary after fermentation slows (probably 7-10 days), and add oak chips and bourbon. Allow in secondary at 60-65°F for 2 weeks.
Carbonation:	Keg and force carbonate.

Recipe posted 02/11/11.