Brewing this up tomorrow.
First mash, 45 min at 158*F:
Runoff the first mash to collect 7 gallons, which will then be used to mash in:
2# Mesquite smoked malt (from Austin Homebrew, smells wonderful!)
.5# Special "B"
Second (reiterated) mash rest for 120 min at 148*F, should drop down to 145-146*F by the end. I will run that off to collect 7 gallons, and bring it to a boil for 90 minutes.
3oz Summit 90
1oz Simcoe 15
Post-boil target is SG of 1.130. I'll hit it with pure O2 for 90 seconds, pitch 3 packs of Safale US-05 rehydrated with GoFerm, hit it with O2 at the end of the lag phase, and ferment for 3 days at 62*F. Then I'll pitch a 2L starter of actively fermenting WLP099 which has been fed some of the beer on the stir plate, give it a last O2 shot, and add some yeast hulls.
Over the course of the next 10 days, split into 1# additions each day, I will add the following, and stir vigorously for 2 minutes to drive off CO2:
2# Amber DME
4# Corn Sugar
4# Maple Syrup
Once all the fermentables are in the fermenter, I should be at an equivalent OG of 1.205.
At the end of the growth phase, I'll slowly raise the temp up to 68*F, and when it reaches a gravity of about 1.060 I'll bring it up to 70*F, add a tablespoon of boiled bread yeast*, and let it finish out at 70*F. Also, adding 1oz medium toast French oak at this stage.
I'm hoping to get it down to 1.025 or so, which would be 24% ABV. My notes in Beersmith say to "age for eternity".
* The boiled bread yeast is a trick used by mead makers to ensure full attenuation in sack meads. The dead yeast cells absorb toxins which the nutrients produce due to stress from fermenting under high alcohol conditions, allowing the living yeast to continue functioning until they run out of available nutrients.