http://www.homebrewersassociation.o...ssia-with-love-a-homebrewers-imperial-odyssey
I had read the above article about an imperial stout, not sure of the complexity of it, but maybe someone can simplify it.
Bed o' Deer Stout
All Grain Recipe
Ingredients for 6.0 U.S. gallons (27.3 liters)
16.0 lb (7.25 kg) Maris Otter Malt
3.0 lb (1.36 kg) Munich Malt
1.0 lb (0.45 kg) Crystal 80
1.0 lb (0.45 kg) CaraMunich Malt
1.0 lb (0.45 kg) Chocolate Malt
1.0 lb (0.45 kg) Special Roast Malt
0.75 lb (340 g) Special B Malt
0.75 lb (340 g) Roasted Barley
1.5 lb (0.68 kg) Flaked Barley
1.0 lb (0.45 kg) corn sugar (boil 90 minutes)
1.25 oz (35 g) Northern Brewer (9.0% alpha acid) 60 minutes
1.25 oz (35 g) Challenger (7.5% alpha acid) 60 minutes
1.0 oz (28 g) Target (10.0% alpha acid) (20 minutes)
2.8 oz (80 g) Corn sugar (priming)
1 gallon starter: White Labs 013/Wyeast 1028 London Ale yeast
Original Gravity: 1.115
Final Gravity: 1.030
IBU: 75
SRM: 55
Directions
Mash grains at 154° F (68° C) for 60 minutes. Sparge, add corn sugar and boil for 90 minutes. Add hops as indicated. Ferment at 65° F (18° C) to 68° F (20° C) for two to three weeks. Rack to secondary fermenter and condition for four to six weeks. Bottle or keg at 1.8 to 2.0 volumes of CO2. Age and serve at cellar temperature.
Partial Mash Option: Mash Munich malt and specialty grains, sparge, and add sugar with 8.50 lb (3.85 kg) light DME. Follow remainder of recipe.
Extract Option: Forgo the flaked barley and steep specialty grains for 30 minutes at 150° F (66° C) to 160° F (71° C). Replace the base grains with 11.25 lb. (5.10 kg) light DME and add sugar. Increase hops by 25 percent if not doing a full-wort boil. Follow remainder of recipe.