Imperial Pumpkin Porter Feedback

[Matt_man]

Hello everyone! This is my first attempt at going over the 9% mark and was hoping for a little guidance and feedback on what I have come up with. Let me know what you think. I am basing it off of the Beer&Brewing Avery Pump[KY]n clone recipe with some modifications

Brew Method: BIAB
Style Name: Porter
Boil Time: 60 min
Batch Size: 5.5 gallons
Boil Size: 7.0 gallons
Boil Gravity: 1.108
Efficiency: 60% (Brew House)

Original Gravity: 1.138
Final Gravity: 1.023
ABV (standard): 15.08%
IBU (tinseth): 60.4
SRM (morey): 33.26

FERMENTABLES:
29 lb - Canadian - Pale 2-Row (79.2%)
3 lb - American - Munich - Light 10L (8.2%)
1.25 lb - Belgian - Special B (3.4%)
1 lb - Flaked Oats (2.8%)
1 lb - United Kingdom - Coffee Malt (2.7%)
0.38 lb - American - Chocolate (1%)
1 lb - Pumpkin (canned) (2.7%)

HOPS:
2 oz - Columbus, Type: Pellet, AA: 14.8, Use: Boil for 60 min, IBU: 60.4

MASH GUIDELINES:
1) Temperature, Temp: 150 F, Time: 60 min, Amount: 8.6 gal

YEAST:
3 packs of US-05 @ 68 F for 1 month

TARGET WATER PROFILE:
Ca2: 75
Mg2: 0
Na: 25
Cl: 73
SO4: 84


NOTES:

Add 21g of Pumpkin Spice at flameout.
Secondary with 8 oz of Bourbon and 2 oz of Oak cubes for 6 months.

 

[Hoppy2bmerry]

That yeast has an alcohol tolerance of 11% so it's going to quit around there. Adding cask yeast afterward, could help get you to 15 if you must. (Oh, never mind. I see the bourbon addition) I'd use more pumpkin or a butternut squash that's been roasted, you can add it to the boil in a muslin sack for another layer of flavor.