First Place Winner at the 
2017 Brixtoberfest Competition!

A group brew with Patty, Brandon and Hugh. Hugh, Patty and I brewed up 10 gallons together, Brandon added another 5 and we filled a 15 gallon bourbon barrel from Oppidan, a distillary in the Chicago suburbs. It was a one use bourbon barrel and this was the first beer in the barrel.  We aged it in the barrel for 6 months. We added a little yeast and bottle conditioned the beer.  

The following is the recipe we used for Hugh, Patty's and my 10 gallon batch. We went with partial grain with extract to combat the low efficiency we get when brewing huge beers like this.  

Grain Bill
15 lbs Pale Malt 
5 lbs Vienna Malt 
3 lbs Munich Malt - 10L 
2 lbs Chocolate Malt (350.0 SRM) 
2 lbs Roasted Barley (300.0 SRM) 
1 lbs 8.0 oz Caramel/Crystal Malt - 75L 
1 lbs Black Prinz (500.0 SRM) 
12 lbs Light Dry Extract 

Hop Schedule
4 oz Challenger (6.8%) 60 mins
1 oz Pacific Jade (11%) 60 mins
4 oz E.K. Goldings (5.6%) 20 mins

4 packages US-05

The Numbers
Mashed at 156F
Single Infusion, Batch Sparge
Fermented at 65F
Original Gravity 1.121
Final Gravity 1.024
Bitterness 54 IBUs
Color 55 SRM