Oaked Russian Imperial Stout

We are doing a brew club brew and using a Jack Daniels barrel that we picked up a few months ago to age the beer in. RIght now the barrel contains a Belgian Dark, that I didn't get in on but now wish I had. Anyway if you are do not know why it's called a Russian Imperial Stout check here. This beer is pretty big sitting at +10% ABV, which isn't the biggest beer I have done, but is obviously important to get right. Here is the grain bill and I hope everything is perfect for this one. I will be posting up pictures later.

Oaked Russian Imperial Stout

Malt:

14 lbs: Marris Otter

2 lbs: Wheat Malt

1.5 lbs: Roasted Barley

1 lb: Pale Chocolate

1 lb: Belgian Special B

.5 lb: Belgian CaraMunich

Hops:

2 oz: Magnum 12.1aa 60 min

1 oz: Willamette 4.7aa 30 min

2 oz: Willamette 4.7aa 10 min

2 oz: Willamette 4.7aa 5 min

Yeast:

White Labs California Ale (WLP001) (3/4 gal starter)

Target OG: 1.105

Target FG: 1.025

Target ABV: 10.7%

IBU: ~65

Actual OG: 1.100

Actual FG: 1.033

ABW: 7.6%

ABV: 9.8%

Apparent Attenuation: 65.1%

Hopville Recipe

Update 2.10.2009: Brew day and all went according to plan. Efficiency was up, way up from the past brews (73%) and the beer came out looking like I had just changed my oil! Awesome! I can't wait to get this one done and over so that I can see what the barrel aging does to the beer. I'll be uploading some pictures soon.

Update 2.16.2009: 6 days since brew day and the beer has basically finished. The beer is now at 1.034, which is above where I wanted it to finish. Its still 65% attenuation which is pretty good. Letting it sit on the yeast till we put it into the barrel, which will hopefully get it closer to my final gravity.

Update 3.16.2009: Racked to Jack Daniel's Barrel with other peoples stout. The next day there was already fermentation in the barrel, so lets hope it comes out good in the next 4-5 months.

Update 9.15.2009: After 6 months in the barrel the beer is out and ready to be bottled. I will bottle and taste tonight. I will be using the T-58 dried yeast to help carbonate this beer, lets hope that I can bottle this correctly.

Update 11.30.2009: Tasting Notes