Weyerbacher Fifteen (Smoked Imperial Stout) clone

(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
3/4 cup corn sugar (if priming)

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.