Quadruple Irish Breakfast Stout

This is the Quadruple Version of the Infinite Stout.

It's conditioned with oak.
It's blended with cold brew coffee.
It has chocolate in it.
It's a milk stout.
It's a breakfast stout.
It's an oatmeal stout.
It's strong as a musk ox.
It's black as space.

Don't be fooled by the projected numbers. The final gravity will be lower and the alcohol will be higher (12-13%) -- especially after conditioning.

Lactose is added 15 minutes into the boil. All hops and other ingredients added during the boil go into the hops spider.

After mashing in the oak spirals during the last ten minutes of the mash, remove them, boil the wart, and add the oak spirals back into the fermenter where they will remain until initial fermentation is complete.

3.000L Starter of both ale yeasts mixed together must be used to reach final (pre-conditioned) gravity. Initial fermentation temperature is 68f.

After initial fermentation, hydrate conditioning ale yeast with 500ml for 1 hour on stir plate, then add 4.4oz of table sugar and set back on the stir plate just until the sugar is disolved. Pitch into a sterile carboy or bucket.

Beer must be conditioned (aged) for best flavor. Rack the beer into the sterile carboy or bucket. Before bottling the Ale, fill each 500ml bottle with CO2 which will push the air out of the bottles because CO2 is heavier than air. Cork/Cap and Condition at 59-61f in darkness at a minimum rate of one (1) week for every expected percent of alcohol above 5%.