Plugged this into BeerSmith with typical Imperial Stout ratios of 80% base/toasted, 10% roasted, 10% crystal. I treated molasses as subbing for half the crystal, and I recommend you don't use more than about 5% molasses, as that stuff is strong!
% - Grain/Sugar - (approx. wt for 5 gal)
70% 2-row (14 lb)
5% Wheat Malt (1 lb)
5% Victory Malt (1 lb)
5% Roasted Barley (1 lb)
2.5% Patent Malt (.5 lb)
2.5% Black Malt (.5 lb)
2.5% Crystal 60 (.5 lb)
2.5% Crystal 120 (.5 lb)
5% Molasses (1 lb), boiled 10 minutes
?? Licorice, added at flameout
Single infusion Mash 154*F 60 minutes
To get percentages in software plug each % grain in pounds, set your expected efficiency, and then have your program scale down to 1.100 OG to get the proper weights.
They claim French oak and Bourbon barrels so I would do a 50/50 split in secondary for a week -
2 oz American Oak, Bourbon soaked
2 oz French Oak, Bourbon soaked
I agree with Nugget as bittering. Columbus gives a citrusy, piney, and slightly floral flavor and aroma used a late kettle and/or whirlpool equivalent additions, similar to Chinook, so I would add the Columbus later in the boil and use more to get the IBUs. Northern Brewer wouldn't be wasted anywhere in the brewery but a hopback I'll bet.
I'm going with:
1 oz Nugget 90
.5 oz Columbus 30
.5 oz Columbus 15
1 oz Northern Brewer 2
From experience I'll bet a big honkin' starter of Wyeast 1028 would tear through this in about 6 days and take it down to 1.018 or so if mashed at 154*F, that would be my choice of yeast for this brew. I use it at 65*F and it works like a champ every time. I would use a 2-3L starter on stir plate or a 4-6L starter fed pure O2 if not using a stir plate depending on the age of the smack pack. An aeration stone is a must for brewing a beer over 1.070 IMO, it's $50 well spent if you plan on brewing lots of big beers like I do.