Double Brew Weekend Pt.2- Stout Chocula

Two weeks ago, I made the most of some open time to brew up two batches of beer. The first beer was a black IPA, and the second beer was a remake of one of my favorite beers from last year, the Stout Chocula. Impressed by Founder's Breakfast Stout, I decided to brew my own breakfast stout. While not nearly as heavy and big as Founder's version, I was really happy with the turn out of Stout Chocula. The addition of coffee and cocoa nibs in the secondary really brought the beer home. Cocoa nibs were the key, adding a nice chocolate flavor and creaminess that played really well with the coffee.This year I thought that I could try to enhance the beer with two of brewers' favorite stout additions... oak and bourbon.I looked at a lot of blogs and recipes about adding both oak and bourbon. I decided to go with oak cubes, as they seem to impart more flavor than chips. I decided to soak 1 oz of oak cubes in about a shot and a half of Jim Beam Bourbon. I plan on letting the cubes soak for a week, then adding the cubes and the remaining liquid into the secondary (along with the coffee extract and cocoa nibs). In order to impart a nice balance of flavors and aromas, I intend to age the stout on the cubes for a couple months. Should be interesting. Here is the recipe:
Steep: 1 lb Organic Chocolate
2 oz Organic Roasted Barley
4 oz Organic Black Malt

Mash @ 152 for 1 hour:
2 lbs Org. Munich
.5 lbs Crystal 60
.5 lbs Oatmeal
1 lb Organic 2-Row
.5lbs wheat
.5lbs coffee malt

6 lbs Organic Liquid Malt Extract @ 60
.75 oz Nugget @ 60
.25 oz Nugget @ 30

Irish Ale Yeast

More to come:
Salud!
Bearded Brewer