Rauchian Imperial Stout

Well, I got this entry in before January, so technically I am not updating on a biannual basis. Anyway, I've been rather limited on my brewing of late, thanks in part to a horrific hop shortage that I assume is mildly inconveniencing major brewers, strongly impacting microbrewers, and giving the Unmitigated Royal Shaft to home brewers, who are of course at the bottom of the hop suppliers priority list.

But as I've been lovingly working to perfect my meat smoking/grilling techniques, I've decided to follow on my last success with the rauchweizen and do a beer that is rife with smokiness, using almost entirely German rauchmalz. Yes, I am doing a "Rauchian Imperial Stout", if you'll pardon the pun ("What pun?") ("Wasn't there one? Oh, I'm sorry."), informally titled "Grill Droppings". I haven't brewed it yet, but here's my assumed recipe:

"Grill Droppings" Rauchian Imperial Stout
14 lbs German Smoked Malt
1 lb British Crystal 90L
1 lb British Roasted Barley
1/2 lb British Black Patent Malt
1/2 lb British Chocolate Malt

Mashed medium low, 90 minutes.

Boil for 90 minutes.
90 min addition: 2oz Pride of Ringwood hops
15 min addition: 1oz Pride of Ringwood hops

Racked onto a S-04 Whitbread ale yeast cake, from an Australian Brown Ale I'll be doing first. The hops are Australian principally because of the aforementioned hop shortage. But I think given some aging this will be a nice strong, inky black stout with a potent smoke aroma and flavour, perfect for chilly fall evenings beside the grill.