10 gallon batch
27lbs 2 row
1.5 lbs black patient
1 lb roasted barley
.5 lbs crystal 120L
.5 lbs carafa III
4oz willamette 60 minutes
2oz cascade 15 minutes
2oz cascade at flameout
Mash at 156 for 60 minutes
Northwest ale yeast or super San Diego yeast
Both work well for this beer
Need a starter of yeast
Have a secondary made about a week ahead of brew day with a handful of oak chips soaking in some bourbon, I use quite a bit of bourbon in mine. Between the 2 secondary fermenters I use a whole fifth of Kentucky Tavern brand bourbon, but you can use whatever you prefer.
I ferment the stout in primary for around 2 weeks or until it reaches near terminal gravity, then I rack over to my pre made secondary with the bourbon and chips and let it sit on that for a full month. Then I keg and carb and bottle from there.