[*]~7-9% ABV
[*]deep brown in color
[*]complex malt character
[*]some residual sweetness
[*]not particularly bitter
[*]perhaps some hop flavor (earthy/spicy type) to add complexity, but in the background
[*]noticable but not overwhelming oak character in aroma, flavor, mouthfeel
[/list]I'm not sure quite what style this would end up in. Small barleywine? Old ale? Super-imperial mild? (Mostly kidding on that one, but milds did inspire my thoughts in this direction.)
So, to achieve that vision, maybe something along the lines of:
[*]base of M.O. Pale malt (to achieve a total OG of ~1.080)
[*]blend of English crystal malts - something medium, something quite dark - to total 1-1.5 lb (in a 6G batch)
[*]honey malt?
[*]a bit (1/4 lb? 1/2 lb) of something roasty/toasty like pale chocolate malt? or some munich?
[*]English-hop bittering addition to ~40 IBU
[*]possible small (1/2 oz) addition of EKG/Fuggles/etc. at 20 minutes?
[*]English or American yeast to ferment?
[*]oak cubes in secondary
[/list] Lots of question marks there. Any comments, suggestions?