Soak wood in whiskey for 2 months, moving container between pantry and garage. Heat water to 160°F in kettle and soak oats while conducting mash in cooler. Add extract to kettle once done with oats. Mash at 154-156°F. Add run-off to kettle. Boil for 1 hour following hop schedule. Add 32oz of 3 Peckered Billy Goat cold brew coffee to primary. Ferment at 68° F. 7 days in primary, 14 days in secondary with addition of wood/whiskey. Use yeast starter.
