I've done a bit of research and have the idea to try and recreate something close to Deschute's seasonal Abyss (I recently had it in January 2011 and it was DELICIOUS). Let me know your thoughts. Note: this is supposed to be an extremely dark, complex, and thick beer.
Batch size: 5 gallon
15 lb 2-row
1 lb black malt
1 lb black barley
.55 lb american caramel 120L
.5 lb caramel malt 60L
2 lb biscuit malt
2 lb wheat malt (1 lb chocolate wheat, 1lb caramel wheat)
1 lb roasted barley
boil time 90 mins (I'm thinking I might need some extra sparge water to rinse all those sugars off).
Add full jar of molasses to boil. add some crushed anise to boil.
2 oz millenium 60 min
2 oz chinook 60 min
1 oz chinook 30 min
Yeast: Safbrew S-33 EDME (can tolerate high alcohol conditions, but perhaps not high enough?)
Right before bottling: add whiskey which has had these soaking in it: anise, vanilla beans, oak cubes.
Thanks! Right now the yeast type is my biggest question. And whether I will need to add more yeast at bottling time in order to carbonate this badboy.