Recipe Type: All Grain
Yeast: WLP001 California Ale
Yeast Starter: 4L decanted off before pitching
Batch Size (Gallons): 4.5
Original Gravity: 1.112
Final Gravity: 1.028
IBU: 89.2
Boiling Time (Minutes): 60
Color: 69.7
Primary Fermentation (# of Days & Temp): 4 weeks @65
Secondary Fermentation (# of Days & Temp): 8 Weeks @68
Tasting Notes: Thick and fulled flavored with plenty of roast. Light oak flavor and plenty of body.

Ingredients.
Brewhouse Efficiency 58%

19 lbs Pale Male, Maris Otter (3.0 SRM) Grain 79.2%
1 lbs Caramel/Crystal Malt 120L (120 SRM) 4.2%
1 lbs Chocolate Malt (250 SRM) 4.2%
1 lbs Chocolate Malt (450 SRM) 4.2%
1 lbs Roasted Barley (300 SRM) 4.2%
1 lbs Special B Malt (180 SRM) 4.2%

1.50 oz Warrior [16.70 %] (60 min) hops 65.1 IBU
2.00 oz Willamette [4.80 %] (30 min) hops 19.2 IBU
2.00 oz Willamette [4.80 %] (5.0 min) hops 5.0 IBU

Mash for 60 minutes at 154

2 oz medium roast French oak soaked in Tawny port for at least 2 weeks added to secondary for 2 months.

This is a roasty and very thick imperial stout. If you give it a while to condition it balances out nicely and makes for a great winter time stout. Enjoy.