w00tst0ut

Well, I want to make this, I've had version 1 and 2 and it's awesome. The recipe I worked from is the one shared from Drew Curtis, Wil Wheaton, and Greg Koch of Stone Brewing.

Problem is, I only wanted to make enough for a brew demon or an SSBrewTech Mini Bucket. 5 gallons of 12% brew might be too much of a grand thing. This is the compromise, but you still need a large kettle to make it - 10 gallons.

Pecans.
To prepare the pecans, you chop raw pecans and toast them at 300 degrees F for 15 minutes, then crush them by covering with a paper towel and a rolling pin. You need them fairly fine.

Oaking procedure.
Prepare the Oak cubes by soaking them in Bourbon, 3 days prior to adding them.

It is advisable, even on this scale, to prepare a 2 liter starter for the primary fermentation. You take gravity after the primary and if it isn't where it needs to be, pitch the WLP099 to finish it off. You may not need it, but this is a huge beer.

What are the adjustments? I scaled it from the 22.85 gallon Boil version. I reduced the bittering to the 70s from near 100. I rounded (up) grain volumes for base malts and to the nearest "typical" tenth for the specialty grains.