Big Feet

Update 2/6 -- Bottled, no bourbon. Doesn't need it.
Update 1/23 -- Dry hopped. My scale lacks precision, it seems, or the hop supplier's scale lacks precision. But, added the balance of the Centennial and Cascade packets, and an ounce of Chinook. Oak cubes are soaking in bourbon... still undecided there. SG of 1.020 agrees with measurement from a week or so ago, and with the FG sample.
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Next winter's barleywine, built from a Bigfoot clone recipe. There might be some bourbon coming to this one soon. I think the batch sparge and maybe mash chemistry hurt my yield a bit. Was expecting closer to 1.095 on this one... I guess we'll see how the specialty malt does at keeping some sugar in the beer. This may end up more of a hoppy imperial red than intended...

Batch #102
Barleywine
15.5 lbs Maris Otter 
1 lb CaraPils
1 lb British 70/80L
8 oz American 90L
8 oz American 120L
1 oz Chinook (13.1%aa), 60 minutes
0.5 oz Chinook (13.1%aa), 45 minutes
0.7 oz Centennial (9.7%aa), 30 minutes
0.5 oz Centennial (9.7%aa), 15 minutes
0.5 oz Cascade (4.7%aa), 15 minutes
0.8 oz Centennial, dry
1.3 oz Cascade, dry
1 oz Chinook, dry
2L starter with ~6 oz from previous 1L WLP001 starter and fresh pitch WLP090 (San Diego)
RO water adjusted for "light colored and malty".

Mash in with 23qts to 149F, hold one hour. Batch sparged with 14qts. Collected 6.7 gallons. One hour boil.

Pulled about 10 oz for a fast ferment to estimate target FG. No thank you, bottle bombs.
OG: 1.080
FG: 1.020
ABV: 7.9%
IBU: ~84

Session coffee stout

Bottled with coffee split three ways - Counter Culture (don't know which... berry and acid forward) vs Chromatic Keynote Honey (a bit less acidity, more cocoa and honey) vs Whole Foods "Islander" blend (most "coffee" flavor)
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Smallish stout as a canvas for cold brew coffee split batch.

Batch #101
Session coffee stout
7 lbs Maris Otter 
12 oz Rolled Oats
10 oz CaraPils
8 oz Roasted Barley
8 oz Black Patent
8 oz Pale Chocolate 
4 oz Coffee malt
4 oz Crystal 40L
1 oz Kent Goldings (5.2%aa), 60 minutes
WLP001 American Ale Yeast, 1 L starter (about 1/4 pulled for next batch)
RO water adjusted to classic London profile.

Mash in to 155F, hold one hour. Mash was thin, close to 2qt/lb. Batch sparged. One hour boil.

OG: 1.048
FG: 1.025 (no, really)
ABV: 2.9% (not joking)
IBU: ~25