Just starting to get into recipe formulation from scratch and looking for an opinion on this sweet stout recipe. I'd like to use some roasted barley but that would put the SRMs a good bit above 40 and the BJCP guidelines cap sweet stout at 40; how would that go over in a competition/judging situation?
Volume: 5.5 gallons
Grain - lbs - %of bill
----------------------------
Pale ale malt (UK) - 8.5 - 81%
Crystal 80L - 0.6 - 6%
Chocolate malt - 0.41 - 4%
Flaked barley - 0.5 - 5%
Lactose - 0.5 - 5%
Hop - AA% - ounces
-----------------------------
Progress - 8% - 0.9
Brew summary
--------------------------------
OG: 1.054
FG: 1.016
ABV: 5%
IBU: 26
SRM: 40
Mash at 152 degF for 60 min
Yeast: White labs 004 (Wyeast 1084 as backup) - Irish ale yeast
Volume: 5.5 gallons
Grain - lbs - %of bill
----------------------------
Pale ale malt (UK) - 8.5 - 81%
Crystal 80L - 0.6 - 6%
Chocolate malt - 0.41 - 4%
Flaked barley - 0.5 - 5%
Lactose - 0.5 - 5%
Hop - AA% - ounces
-----------------------------
Progress - 8% - 0.9
Brew summary
--------------------------------
OG: 1.054
FG: 1.016
ABV: 5%
IBU: 26
SRM: 40
Mash at 152 degF for 60 min
Yeast: White labs 004 (Wyeast 1084 as backup) - Irish ale yeast