Lumberjack's Beard

Brewer: Matt Lamers
Batch Size: 6.00 gal	Style: Wood Aged Beer (22C)
Boil Size: 6.74 gal	Style Guide: BJCP 2008
Color: 54.0 SRM	Equipment: My Equipment
Bitterness: 49.3 IBUs	Boil Time: 60 min
Est OG: 1.096 (22.8° P)	Mash Profile: Single Infusion, Full Body
Est FG: 1.026 SG (6.6° P)	Fermentation: Ale, Two Stage
ABV: 9.3%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
15 lbs 13.45 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
3 lbs	Oats, Flaked (1.0 SRM)	Grain	2
1 lbs 3.20 oz	Chocolate Malt (350.0 SRM)	Grain	3
14.41 oz	Roasted Barley (300.0 SRM)	Grain	4
10.75 oz	Black (Patent) Malt (500.0 SRM)	Grain	5
8.45 oz	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	6
1.21 oz	Nugget [12.1%] - First Wort	Hops	7
1.21 oz	Willamette [5.7%] - Boil 30 min	Hops	8
0.30 tsp	Irish Moss (Boil 15 min)	Misc	9
0.60 tsp	Yeast Nutrient (Boil 15 min)	Misc	10
3.00 oz	Semi sweet chocolate (Boil 5 min)	Misc	11
1.80 oz	Unsweetened Bakers Chocolate (Boil 5 min)	Misc	12
2.40 oz	Kona Coffee (Boil 0 min)	Misc	13
0.60 oz	Willamette [5.2%] - Boil 0 min	Hops	14
1.2 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	15
4.80 oz	Oak Chips Soaked in Bourbon (Secondary 21 days)	Misc	16
2.40 oz	Kona Coffee (Secondary 21 days)	Misc	17

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