We decided to use Maris Otter as the base malt to get that biscuit flavor. We used midnight wheat to add color without bitterness/ astringency. Roasted barley was used to add some roasted flavor, as well as the addition of flaked oats for body and mouthfeel. Perla negra is used for color and its chocolate notes. Our hop schedule includes the addition of 1.25oz of galena at 60 minutes for bitterness and 1.5oz of EKG at 20 minutes to impart flavor and aroma. We chose an English Nottingham yeast to contribute to the traditional flavor profile of the style, it will be added at a pitch rate of 1.25 million cells/ mL/ Degree Plato. This is designed to be a high gravity (20 Degree Plato) imperial Stout that still adheres to the traditional ideals of the style. Lastly, we chose the London water profile to base our salt additions on for the style, this saw the addition of 4g Chalk to raise our calcium levels, 5g CaCl to raise our calcium and chloride levels, and 3g of Gypsum to raise the calcium and sulfate levels to target. A sacc. rest at 154 degrees F is utilized access the alpha amylase enzymes to provide a semi-sweet finish. The 90-minute boil is utilized to concentrate the wort and add to a deeper richer color.