Go Big or Go Home

Vorlouf just enough to get bits of grain out then take some of the first runnings (usually 1.5-2 gallons) to the stove-top and add in the 1/2 lb of Muscovado Sugar (use in lieu of brown sugar). Boil for 30 minutes, then turn down heat and simmer for another 30 minutes. Add back to run-off, then proceed with boil.

I'd do two-step yeast starters, one at 1.040, then another at 1.080 to get the yeast tolerant for the higher ABV before pitching in 1.14.

Be sure to use yeast nutrient... and oxygenate/stir well prior to pitching.

If you have extra yeast from the starter at 1.080, save it and add at bottling. CBC-1 at a rate of ~ 1.8 g per 5 gallons, properly rehydrated

Aim for 5.3-5.5 pH due to roasted malts adding acidity in mash that can lower pH.

May finish at 13' or 14'P (1.053-1.057)

BSG/Rahr for base
Simpsons for caramel/crystal

Primary fermentation done in 7-10 days, let it sit for 28-days.
Barrel-aged beers don't crash
Clean stouts get cold-crashed for 1-2 weeks for softer/rounder beer
Bottle condition for 1+ month