Beer Forum

I need suggestions for a Wee Heavy that my club is planning to brew. We will brew approximately 65 gallons. We plan to supplement the grain with extract to boost the O.G. to around 1.100. The beer will then be aged in a freshly dumped 18-year old bourbon barrel. I looked at JZ's recipe in BCS, but that recipe had chocolate malt instead of roasted. I really wanted to get some roast flavor in the recipe. Also, we were planning on boling down about 5 gallons of the first runnings to get some nice carmelization. I'd apprciate any suggestions on the recipe or the process.

2% crystal 120
1% roasted barley or dehusked carafa III
5% to 7%a molasses
the rest % crystal 10 o 60L and about 80-89% two row to 1071 og

some golding to about 22 to 28 ibu
some german aroma hop
clean american or irish yeast