I do like Denny but use a combination of MS Word and Publisher and print on a laser printer. All my labels are square or rectangular so I can cut them with a paper cuter. I usually print out 4 or 6 to a sheet.
I have made a sweet cherry Imperial Stout a few times now. It is my wife's favorite beer. 12 lbs would be about right for 5 gallons. They give a good base cherry flavor. I would freeze them, thaw them out, then add to the secondary. I also suppliment the cherry flavor with extract to taste before packaging.
I used 2 pounds of Cascade (8.4 AA here in Colorado) for 10 gallons of beer. I used an IPA base and used Columbus pellet hops for bittering. I put the fresh hops in the sparge water, in the mash, first wort hops, and then huge knock-out addition. I then split the batch into 2 fermentations - using American Ale yeast in one and Saison yeast in the other. The Fresh Hop IPA is kegged and tasting pretty good but the Fresh Hop Saison is still in the secondary and tastes amazing.
The first whiskey in the barrel was Blue Corn Whiskey from Balcones. I "re-whiskeyed" after draining out the Wheat Wine by giving it a rinse with hot water (fill up once, then drain and let sit hole side down for a day) then putting a 5th of Jack Daniels in it and swirling aound.
I have since "rumed" the barrel by repeating the above process with a 5th if dark rum. It now has my Imperial Pumpkin beer (aka Rumpkin) aging in it.
Agreed. Put in the mash, not the boil. I liked to use canned pumpkin for convenience. I tried doing a cereal mash with the pumpkin last time in hopes that it would eliminate the sticking issues but it did not help.
Why only 3.3 gallons? Are you kettle limited? If you are going to spend this much money on hops I would brew a full 6 gallon batch and plan on loosing 1 gallon to trub. Plus this recipe is way too much hops for 3.3 gallons to absorb (IBU wise) so you are basically wasting them. Probably the same is true for 5 gallons but at least you will have more beer when you are finished.