Will you critique my stout recipe?

Hi, I want to do a stout recipe for 3 gallons of extract. I have 4 1 gallon fermentors I will divide it into to experiment with adding coffee, etc. I am trying to use the 50# DME bag I bought along with challenger hops so I am really asking for advice on the other grains and percentages. I want to avoid using starters by doing 3 gallon batch and not going above 7%. I know the Special B is unusual, I wanted to add something other than caramel, and I read oats need to be mashed and I don't have those skills either. I also read that using more than 10% dark malts would make the PH off too much.

3 Gallon Batch
3.5 Gallon Boil

5 lbs Light DME 89%
4.5 oz Roasted Barley 4.5%
4.5 oz Chocolate 4.5%
6 oz Special B 2%

1.3 oz Challenger (5% AA) 60 minutes
.2 oz Challenger - 15 minutes

1 pack Windsor yeast

OG 1.072
FG 1.020
IBU 48

Thanks!

Special B is a caramel malt. Though not conventional, it's not a bad thing here. It will add a little dark caramel/raisin/cola flavor. I'd tweak the recipe just a little bit: 6 oz roasted barley, 4 oz chocolate malt, 4 oz special B. Put all the hops in at 60 mins.

Re-check the IBUs, I don't think you will get 48 with those hops. Maybe the 3 gallon batch is throwing me off; I do 7 gallon batches.

I think your gravity will be closer to 1.082. Are you sure you calculated for 3 gallons.

Windsor is a low attenuating yeast. It will end quite sweet. My guess would be around 1.025 or higher.

Thanks. The stats were from the brewers friend online calculator. I rounded some things but I just copied from there.

Special B has a VERY strong flavor. I used 8 oz in a 5-gal batch of Brandon O's Graff instead of C-60 and it was overpowering and undrinkable. I've learned to be really judicious with that stuff ever since.

Jon M what do you think of 4 oz in a 3 gal batch like captain said?

Is there any point in adding steeped oats or flaked barley to an extract batch?

It's really personal preference. I wouldn't use it at all, but try the 4oz and see how you like it. You might really like it - that's what smaller batches are for! Experimentation!

Is there any point in adding steeped oats or flaked barley to an extract batch?

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Unless mashed, both oats and flaked barley will simply add starch to your beer, causing a permanent haze. Boiling starch like that basically makes a thinned-out gravy.

If you want to add these you would need to do a partial mash. It's a little more complicated than just steeping. Instructions are here. If you go that route, we generally recommend toasting the oats lightly in the oven for flavor.