90 min boil. mash at 155 for 60 mins.. sparge 170 to 175.. collect total of 6.5 gallons.. boil total of 90 minutes.. cool to 60 to 65 and pitch yeast
Stout
This is actually a clone of my molasses porter, but the stats fit a stout better. :-) I got pieces of oak (wine) barrel stave from my cousin, toasted one on the barbeque grill until one side was charred, and soaked it in good bourbon. Will add it to the stout in secondary, after fermentation is nearly finished, before bottling it and letting it age.
Use Great Western White Wheat Malt Use Bairds British Crystal Malt 135/165L Add 16 oz. Bourbon to 2 - 4 oz. Oak cubes/chips in the secondary 2 weeks before bottling.