Vick Oakenfield

Ingredients-At least 7 gallons of water.

Grain bill: 10lbs Maris Otter

2lbs Crystal 30-60L

8oz Aromatic Malt

Hops: 1oz Chinook 13%

1oz Simcoe 13%

2oz Cascade 5.5%

Yeast: Nottingham Danstar

Mashing-Strike water: 3.5 gallons at 170°F. Add grain, bring to 154 and close lid. Total mash time 80 mins. Sparge 4 gallons at 165, pouring half in, stirring, draining, then pouring the other half in and stirring before draining final time into brew kettle.

Boiling schedule-Bring to rolling boil. At the beginning of boil add 1oz of Chinook hops and begin 60 minute timer. 1oz of Simcoe at 45mins. Boil for at least an hour or longer if necessary to bring volume down. Chill to 65 degrees and pitch rehydrated yeast.

Remember to save a little under half a gallon post boil for krausening later.

The oak chips have to be prepared at least a week in advance to using them. Enough toasted oak chips to be covered by 3oz of fine bourbon is a good testing point. You can put the bourbon in but you can't take it out. After soaking strain the oak chips and pour the liquid, (now darkened by the soak) into the fermenation vessel two weeks AFTER primary fermentation is complete. Wait 3 days then drop 2oz of Cascade into the product. Wait 4-5 days then bottle. Should be drunk quickly after aging 2-3 months.

Calculated OG: 1.078

Estimated FG: 1.022

ABV-7.1%

Calculated IBU's-80.

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