Link for the recipe:
https://mydigitalpublication.com/publication/frame.php?i=731436&p=&pn=72&ver=html5
Mash grains for one hour at 152°F (67°C) at
pH 5.4 with a mash thickness of 1.4 qt./lb.
(2.9 L/kg). Vorlauf and collect just the first
runnings, about 7.25 gal. (27.4 L). Boil for 2
hours, then add hops and continue boil for an
addition hour, for a total boil time of 3 hours.
Add Whirlfloc with 15 minutes remaining in
the boil.
Cool to 66°F (19°C), oxygenate, and pitch
a healthy yeast starter of approximately 365
billion cells. After primary fermentation is
complete, about 1 month, transfer to secondary
fermenter and add bourbon-infused oak spiral
plus a few ounces of the excess bourbon
to taste. Condition for 4 months and then
carbonate to 2 vol. (4 g/L) CO₂.