Founders Curmudgeon Old Ale Clone All Grain Recipe

This is one of my favorite brews both to make and to drink. I use a brew-in-a-bag method of brewing and this beer turns out great every time. I let it ferment a full 2 weeks in the fermentation bucket. I soak the oak in 16oz of Maker's Mark bourbon for at least 24 hours and then add that to the secondary then the fermented beer. I usually try to leave in the secondary for at least 2 weeks, but often a wee bit longer so that I can cold-crash to around 32 degrees for the last 4-5 days. Then I siphon directly to a keg and force carbonate for several days starting at 35lbs for 24 hours, then 28lbs for 24 hours and finally 25lbs for 24hours before dropping to 10lbs. I usually take samples each day to see how carbonation is going. This beer is a favorite among friends who drink my beers. I will be making a 3rd batch here in the Spring (if not sooner).