Weyerbacher Fifteen (Smoked Imperial Stout)

(5 gallons/19 L, all-grain); OG = 1.101  FG = 1.025; IBU = 52  SRM = 101  ABV = 9.7%
 
Ingredients:

• 15 lbs. (6.8 kg) smoked malt
• 1 lb.14 oz. (0.85 kg) CaraAroma® malt
• 1.25 lbs. (0.57 kg) Carafa® Special Type II malt
• 1.25 lbs. (0.57 kg) rye malt
• 1.25 lbs. (0.57 kg) pale malt
• 0.75 lbs. (0.34 kg) black malt
• 0.75 lbs. (0.34 kg) roasted barley
• 15.75 AAU Centennial hops (90 mins) (1.5 oz./44 g of 10.5% alpha aids)
• 1.0 oz. (28 g) Fuggles hops (2 mins)
• Wyeast 1272 (American Ale II) yeast

Step by Step:

Mash in to 130 °F (54 °C), rest for 20 minutes, then up to 154 °F (68 °C) for 30 minutes rest. Raise temperature to 172 °F (78 °C) to mash out. Preboil gravity is 1.092 SG, post boil is 1.106. Boil time 90 minutes. Ferment at 68 °F (20 °C) with American Ale II yeast from Wyeast.