Belgian Stout Recipe Critique

What are some of the experience you guys have had in brewing a belgian stout? I really enjoyed the Belgian Style Yeti and am going to brew one of my own.

Here is my recipe:


Expected Pre-Boil Gravity: 1.056 SG Expected OG: 1.064 SG
Expected FG: 1.011 SG Apparent Attenuation: 81.4 %
Expected ABV: 7.0 % Expected ABW: 5.5 %


Fermentables
Ingredient Amount % MCU When
US 2-Row Malt 8.00 lb 59.3 % 2.7 In Mash/Steeped
German Munich Malt 2.00 lb 14.8 % 2.1 In Mash/Steeped
US Flaked Barley 1.00 lb 7.4 % 0.3 In Mash/Steeped
Belgian Special B 1.00 lb 7.4 % 27.8 In Mash/Steeped
US Roasted Barley 0.75 lb 5.6 % 42.6 In Mash/Steeped
Belgian Chocolate Malt 0.75 lb 5.6 % 48.3 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
Slovenian Styrian Goldings 5.0 % 1.00 oz 17.1 Loose Pellet Hops 60 Min From End
Slovenian Styrian Goldings 5.0 % 1.00 oz 13.1 Loose Pellet Hops 30 Min From End


Yeast
White Labs WLP550-Belgian Ale

I'd sub wheat for oats.

I've done something similar, using wlp550 also. I got very little yeast flavour in there although it did attenuate nicely, came out really dry. Maybe a fruity trappist strain would work better?

I did a blend once of a trappist and a belgian saison. Came out really nice. Fruity and spicy.

Here is the 5 gallon recipe for Yeti that was in BYO magazine several years ago.

The challenge is which yeast to use to make the Belgian style version. Great Divide claims all their yeasts are proprietary.

I am planning on making this in the next week or two. I am thinking Wyeast 1762 or 3522

- 16 lb. Rahr 2-row
- 1 lb. Crystal Malt (120 L)
- 12 oz. Chocolate Malt
- 12 oz. Black Patent Malt
- 10 oz. Roasted Barley
- 8 oz. Flaked Wheat
- 8 oz. Flaked Rye
- 1.25 oz. Chinook pellet hops (60 min.)
- ½ oz. Chinook pellet hops (30 min.)
- ½ oz. Centennial pellet hops (15 min.)
- ½ oz. Centennial pellet hops (5 min.)
- YEAST?

- Mash @ 150 Degrees F
- Boil for 60 minutes
- Ferment @ 70 Degrees F