Death Metal Russian Imperial Stout

I'm brewing one of my favorite beers this weekend. One I haven't brewed in probably close to two years. A beer I have been calling "Death Metal"…a big bold Russian Imperial Stout. A beer that incorporates a bunch of American hops, honey, molasses, vanilla beans and coffee. I plan to brew on Sunday, starting early in the AM so if anyone is around and wants to stop by, feel free to.

6 Gallon batch

Malt
14 lbs of (2 Row) American
3 lbs of Maris Otter Pale Malt
1.5 lbs of Roasted Barley
0.5 lb of Black Patent
1 lb of Chocolate Malt
1 lb of Crystal 120
1 lb of Wheat Malt
1 lb of Flaked Oats

Adjuncts (added to boil kettle, last 5 minutes)
1 lb of Orange Blossom Honey
0.5 lb of Blackstrap Molasses

Hops
90 Minute Boil
4 oz of Columbus @ 60 minutes
2 oz of Citra @ 15 minutes (might use Centennial instead)
2 oz of Simcoe @ 5 minutes
2 oz of Amarillo @ 1 minute

Extras
1 Vanilla Bean 7 days in Fermenter
5 cups of ground coffee beans – cold pressed (see notes below)

Yeast
WLP001 – Large Starter using 2 vials

Mash/Sparge
90 Minutes at 152 Degrees F

Mash with 7.5 gallons of water
Fly Sparge with 5 gallons of water

Targets
Pre-Boil Gravity = 1.070
OG = 1.105
FG = 1.021
ABV = 11 %
IBU = 121

Fermentation Plan
Allow to ferment for two weeks as close to 68 degrees as possible. After 2 weeks add vanilla beans for an additional week. Should be ready to keg after 3 weeks. Check gravity and if in 1.020 range keg.

Transfer out of primary into keg and add coffee. Force carb and bottle.

Coffee Plan
Take 4-5 cups of Coffee Roasters Ethiopian Yrgacheffe coffee and do a course grind. Take a sanitized pot and added 3 quarts of water. Using a sanitized spoon mixed in coffee grinds. Covered pot and let sit in fridge for 24 hours. Using a sanitized French press to remove the grinds and poured the cold pressed coffee into the keg.