Stout - soliciting advice on imperial as well as small beer

[Horseballs]

I'm going to do a stupidly big imperial stout, but have never made this style nor any beer quite as big. I am basically going to use up the rest of my base malt I've got on hand and go for it, with a healthy amount of adjuncts. I don't want to make an unbalanced alcoholic mess - though I guess we all have to make at least one of those.

Imperial Stout
5.5 Gallons
90 Minute Boil

21# UK Pale Ale Malt
1#White Wheat
1.5# Roast Barley
1# Chocolate Malt
1# Special B
1# Cara-pils

Mash at 148 for 120 minutes, batch sparge

2 oz Warrior 90 minutes
2 oz EKG 30 minutes
2oz EKG 10 minutes

Pitch gallon starter of Pacman
1 month in primary
months in secondary

Over the past 20 or so batches I've dialed in my system at 71% efficiency, though I expect lower here due to the massive amount of grain.

Then the question becomes: What kind of small beer will I get from this? I've got on hand cascades, columbus, warrior, fuggles and goldings. Jars of WLP001, S-04, WLP004, Pacman and WLP300. A packet or two of nottingham. Some special roast and some caramel malts from 40-120. Maybe top it off with some black malt and oats and get an oat stout?

 

[kingwood-kid]

I don't think you'll need carapils. If you get 60%, you're looking at an OG around OG 1.100. You'd need some serious attenuation to make that taste thin. You can probably leave out all the EKGs too; by the time this is done aging, you won't kow they were ever there.

When you say small beer, am I to assume you are making a second runnings beer?