Son of Black Death Imperial Stout

A very-close remake of my first "excellent" beer, with some minor tweaks: this one gets dry hopped, slightly more roast barley and munich malt, and the coffee flavor comes from "dry-hopping" it with coarsely ground espresso beans (amount to be determined). Should be true to its lineage. For my oldest bro Dave.

Brewer:	Matthew R.		Email:	mathstew@gmail.com
Beer:	Son of Black Death Imperial Stout		Style:	Imperial Stout
Type:	All grain		Size:	5.5 gallons
Color:	288 HCU		Bitterness:	89 IBU
OG:	1.114		FG:	1.020
Alcohol:	12.2% v/v (9.6% w/w)
Water:	RO water with chalk added to raise the pH to 5.2
Grain:	14.0 lb. American 2-row 1.73 lb. American Munich 6.9 oz. Belgian CaraMunich 6.9 oz. Belgian Special B 0.88 lb. American chocolate 2.6 oz. American black patent 2 lb. Roasted barley 0.88 lb. Flaked barley 0.88 lb. Flaked oats
Mash:	72% efficiency
	Single infusion, 1.5 qts/lb, 150*F for 90 minutes. Stir once at the midway point. At mash out, empty insulated mash tun into boil kettle and heat up to 168*F for mashout. Then return mash to MLT and sparge for 1 hour with 175*F water.
Boil:	60 minutes	SG 1.084	7.5 gallons
	1 lb. 0.00 oz. Molasses 1.25 lb. Brown sugar
Hops:	1.77 oz. Warrior (17.2% AA, 60 min.) 2 oz. Styrian Goldings (4.6% AA, 15 min.)
Yeast:	US05 yeastcake from previous 1.045 brown ale.
Log:	Add 1 lb blackstrap molasses just as high krausen begins to recede. Infuse with additional oxygen 12 hours after pitch. Start fermentation at 65*F, ramp up to 75*F by end of primary fermentation. Bulk age for 2 months. Dry hop with one ounce of Styrian Goldings for 7 days, then keg and slow carb for 3 weeks. Bottle with Blichmann beer gun and age for 5 years...
Carbonation:	Force carb to ~2 volumes.
Tasting:	Not yet!

Recipe posted 07/13/11.