Some homebrew recipes I’ve done!

Russian Imperial Stout – Brewed on 11/3/2013

Recipe Type: All Grain
Yeast: WLP004 Irish Ale
Batch Size (Gallons): 3.5
Original Gravity: 1.111
Final Gravity: Not done yet
IBU: 100
Boiling Time (Minutes): 90
Color: 63 SRM
Primary Fermentation (# of Days & Temp): 14 days @ 65
Secondary Fermentation (# of Days & Temp): 21 days (1 week with oak cubes Medium + toast soaked in bourbon) @ 65
Tasting Notes: Not done yet

Ingredients:
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10 lb Maris Otter (69%)
1.25 lb Roasted Barley (8%)
0.5 lb Caramel Malt 120L  (3%)
0.5 lb Chocolate Malt (3%)
0.5 lb Flaked Barley (3%)
6 oz Black Malt (2%)
3 oz Carapils (1%)
1 lb Honey (6%) [added during late boil]

2 oz Chinook [11.6%] (First wort) 90 mins
1 oz Chinook [11.6%] 15 mins

Mash Schedule: Single infusion w/ target temp at 156 degrees F for 60 mins.
Decoction mash with 13 lbs of thick mash for 15 minutes to bring to mash out temp of 165 degrees F.

I’m planning on oaking this bad boy with medium plus oak cubes which will have been soaking in bourbon for 72 hours