Old Dominion Brewing Co.’s  Oak Barrel Stout, all-grain clone

(5 gallon/19 L)
OG = 1.056  FG = 1.017
IBU = 52  SRM = 61  ABV = 5.1%

Ingredients

8 lbs. 1 oz. (3.66 kg) 2-row pale malt
6.5 oz. (0.19 kg) Carapils® malt
15 oz. (0.43 kg) Munich malt
10 oz. (0.28 kg) crystal malt (40 °L)
6 oz. (0.17 kg) rauchmalz
6.5 oz. (0.19 kg) wheat malt
10 oz. (0.28 kg) chocolate malt
12 oz. (0.34 kg) roasted barley (500 °L)
13 AAU Perle hops (60 min.) (1.9 oz./53 g of 7% alpha acids)
8 AAU Willamette hops (5 min.) (1.6 oz./45 g of 5% alpha acids)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast
1.5 vanilla beans, split
2.5 oz. (71 g) oak cubes
0.75 cups corn sugar (for priming)

Step by Step

Mash at 154 °F (68 °C). Boil for 90 minutes. Ferment at 66 °F (19 °C). Add vanilla beans (sliced down center) and oak cubes in secondary.

Dominion Oak Brewing Co.’s Barrel Stout, partial mash clone

(5 gallon/19 L)
OG = 1.056  FG = 1.017
IBU = 52  SRM = 61  ABV = 5.1%

Ingredients

0.66 lbs. (0.30 kg) Briess light dried malt extract
4.13 lbs. (1.87 kg) pale liquid malt extract (late addition)
1.0 lb. (0.45 kg) 2-row pale malt
6.5 oz. (0.19 kg) Carapils® malt
15 oz. (0.43 kg) Munich malt
10 oz. (0.28 kg) crystal malt (40 °L)
6 oz. (0.17 kg) rauchmalz
6.5 oz. (0.19 kg) wheat malt
10 oz. (0.28 kg) chocolate malt
12 oz. (0.34 kg) roasted barley (500 °L)
13 AAU Perle hops (60 min.) (1.9 oz./53 g of 7% alpha acids)
8 AAU Willamette hops (5 min.) (1.6 oz./45 g of 5% alpha acids)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast
1.5 vanilla beans, split
2.5 oz. (71 g) oak cubes
0.75 cups corn sugar (if priming)

Step by Step

In your brewpot, heat 7.66 qts. (7.2 L) of water to 165 °F (74 °C). Place crushed grains in a steeping bag and steep 154 °F (68 °C) for 45 minutes.

Check temperature every 10 minutes and heat steeping water to 159 °F (71 °C) if it falls below 154 °F (68 °C).  Heat 5.75 qts. (5.4 L) of rinse water to 170 °Ï (77 °C) in a separate pot. Rinse grains and heat “grain tea” (wort) — of which you’ll have about 12.6 qts. (12.0 L) — to a boil.

Add dried malt extract and  hops and boil for 60 minutes. Add liquid malt extract with 15 minutes remaining. Cool wort, transfer to fermenter and top up to 5 gallons (19 L).

Aerate wort and pitch yeast. Ferment at 66 °F (19 °C). Add vanilla beans (sliced down center) and oak cubes in secondary.

Thanks to Old Dominion for the information used to formulate this clone.