Chili habanero explosion - Imperial stout

Just tasted this after two years storage... Found one bottle... Wow wow wow.. The chili was almost non existent, but what a huge positive effect months of lagering will do to this beer.
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Flaked oats: Buy cheap in the supermarked. They are steamed and rolled, thus heat treated. Toast them in the oven until it smells like biscuits :) 180c, 30 min. Mash it with the rest of the malt.
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1 vanilla bean 10 min boil

20g Habanero chili, roasted and soaked in rum (3 days) - 7 days secondary
1 vanilla bean 3 days in rum - 7 days secondary
10g Oak chips 3 days in rum - 7 days secondary
40g Cacao nibs 3 days in rum - 7 days secondary

Add ingredients to a cup of rum of your choice (i.e. Havana club). Make sure the rum covers the ingredients and Let it soak for some days.

When ready, use a colander or something similar to pour the rum into the fermentor (either to secondary or late in the process, just before bottling).

For a hint of coffee, add:

• Coarsely ground beans to the mash, or
  
• Brewed long black coffee or espresso to the boil, or
  
• Brewed long black coffee or espresso to secondary before bottling, or
  
• Coarsely ground beans to the rum