4# American 2 row

3# American 6 row

1.5# Belgian Special B

1# Golden Naked Oats

.5# Carafa III

.5# Caramel 80L

.5# Debittered Black Roasted Barley

3# Amber DME

1# Dark Candi Sugar

.75oz Nelson Sauvin @90 minutes

.5oz Centennial @ 45 minutes

.25oz Nelson Sauvin @ 2 minutes

WLP099- 2 vials

Aged 4 months on Bourbon Oak Chunks, then aged 4 months on Sauvignon Oak Chunks.

So at first I will mash all grains and boil 9 gallons without DME or candi sugar down to about 3.5 gallons. I will throw this onto a WYeast 1007 cake for a day, then add a 1 gallon starter of WLP099 and aerate the S#!t out of it.

Heres where I am starting to have some questions. I want to start adding concentrated wort to get up to 18%, but am not so sure on how to do this. I was thinking about just boiling 3 gallons of water with the DME and Candi Sugar down to a gallon, then adding it a quart at a time for 4 days, but don't know if this will work. Any thoughts?

As for hop utilization, I'm starting to think I will need much more hops, since it will be so sweet and will be aging for 8 months. Any thoughts on this? Thanks!