Looking to do a barrel-aged RIS and need another set of eyes to check my recipe.
8 lbs Pale Malt, Maris Otter (3.0 SRM)
1 lbs Munich Malt - 20L (20.0 SRM)
1 lbs Oats, Flaked (1.0 SRM)
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM)
8.0 oz Chocolate Malt (350.0 SRM)
4.0 oz Roasted Barley (300.0 SRM)
6 lbs Amber Liquid Extract (12.5 SRM)
3.00 oz Goldings, East Kent [5.00 %] - Boil 60.0 min
2.00 oz Goldings, East Kent [5.00 %] - Boil 30.0 min
3.0 pkg European Ale Yeast (Wyeast Labs #1338) [124.21 ml]
3.00 oz Medium toast French oak cubes (Secondary 8.0 weeks)
Mash at 155 for 60 minutes. Boil for 90 minutes.
Est Original Gravity: 1.102 SG
Est Final Gravity: 1.035 SG
Estimated Alcohol by Vol: 9.0 %
Bitterness: 60.8 IBUs
Est Color: 29.7 SRM
