I did my first imperial stout with my friend and professional brewer Will. We did an all-grain batch for what is a 3 gallon recipe. The original recipe didn't call for all of this grain but he said use it all. So here is the recipe.
1# caramel 80l
0.5# chocolate malt
0.5# roasted barley
0.5# black malt
0.25# caramel 60l
1 oz. Centennial 9.9aa @ 90 minutes
0.5 oz. Centennial 9.9aa @ 45 minutes
1 oz. Hallertau 4.8aa @ 1 minute
Wyeast 1056 American Ale
We dropped temp down to 68 and then pitched.
We ended up with 23 plato or sg 1.096.
The plan is to bottle and store for at least 6 months.