Grain bill:
- 20 pounds domestic 2 row
- 1 ½ pounds crystal 80L
- 1 pound munich

Hop bill:
- 2 oz Goldings, 4.2% alpha acids, 60 minutes
- 2 ½ oz Mt Hood, 5.3% alpha acids, 10 minutes

Other:
- Regular size bottle of bourbon whiskey
- 1 pound dark oak wood chips

Yeast: White Labs 500, 530 (one strain per 5 gallons)

Primary: 2 weeks
Secondary: 1 week

Notes: Mashed in at 152F for medium body, 60 minute mash, sparged just above 170F, sparged for 1 hour 20 minutes, 60 minute boil. Fermented for 2 weeks, soaked wood chips with whiskey for a full week, poured into secondary fermenter, racked beer over the top. Left in secondary one week. OG = 1.055, FG = 1.004, ABV = 6.2%. Both of these smoothed out very nicely after just a few weeks. This was a very popular beer! After completing the mash, the grain was used a second time, mashed, sparged, and another small beer was created. You need a large grain bill to do this. The second beer will be light in alcohol.