Hefes Dragons Flagon V5

I set the efficiency down to 55 percent for a High Gravity brew but then considered using Reiterated Mashing. I split the grain in half, except for putting the Chocolate / Roasty grains in the second.
I've had the bourbon and chips started for 3 weeks. I added a little Fireball to up the cinnamon character - about 2 oz added when the devil's cut was consumed by the mocha chips - I also heated the mocha chips to make them more aromatic. Add the chips and all the bourbon after fermentation. BTW - Some suggest to toss the Bourbon that soaked the chips to reduce the tannins...if you do that, you will need more Bourbon to taste.

Last time I used Reiterated Mashing Techniques and it was a way more sedate brewday. This time I am using a 15 gallon kettle and a 33cm grain basket. I hope all the grain fits in that basket...if so, it'll cut the brewday in half, timewise. I can still put excess grains in a bag to finish the mash - doing so doubles the time to extract and will make me need hot water to sparge.

I am removing the DME (did not need it) and replacing it with Swaen Brown Supreme - 1lb...this should help with the body thinness and head retention and round this beer out further. Added 1 lb of rice hulls to help with circulation.

Ended up 67% efficiency. Didnt use the DME at all. Finished the brewday, Aerated with 2 minutes pure oxygen, used 1 tsp of yeast nutrient, 1 whirlfloc tablet. Get the bourbon and start preparing the wood chips 9/18/2023.

Larry used REDEMPTION Pre-Prohibition branded bourbon.
I am considering several, including
Wild Turkey 101 - Cheap but burny - might do well in a RIS.
Makers Mark 46 - Supposed to have a complex vanilla taste
Jefferson Reserve - Uh, breaks the bank but NICE
Buffalo Trace - Vanilla, Mint, Molasses
Bulleit KSB - Rye forward
Eijah Craig Small Batch 1789 - Vanilla, Nuts, Molasses, Sweet

Time to go get the bourbon (I chose EC 1789) and put 4 oz with my LD Carlson Mocha Oak chips so they can booze up until it is time to secondary.

Fermentation: Nothing much in first 8-10 hours, after that, I got a finger of Krausen and fermentation kicked into high gear...steady stream of CO2 in my blowoff vessel. Maintained for 5 days, then it slowed. Fearing a stall, I ramped the temp to 65 and later to 67. I get a burp of CO2 every 30-40 seconds now (Day 8) and I have a nice bed of sediment and clear dark beer. I ramped to 70 for 3-5 days to ensure complete attenuation and I will grab an F.G. sample at that time. Sample tested with hydrometer: F.G.: 1.021.

This is the fifth brew of this beer. I will use Nottingham since it's what I have on hand. My greatest issue is I don't want a yeast that will dry out the beer too much - Notty is badass and will ferment a truck if left in there long enough. Alcohol content is high enough to prevent that, I hope.