(recipe in progress) This one is exciting. The goal is to make an Oaked Rye Imperial Stout. I'm going for a dark-as-night, full-bodied, velvety soft beer, good for bottle conditioning for a year or more. I'm looking for hot alcohol, caramel, licorice, and a slight smokiness on the nose, with a rich flavor of toasted sugar, toasted bread, vanilla, cocoa, and rye spiciness, without any of the acridity of coffee.