critique my breakfast stout!
Style: Russian Imperial Stout
Original Gravity: 1.094
Final Gravity: 1.025
Color: 36° SRM
Bitterness: 53.6 IBU
Alcohol: 9.2% ABV
% LB OZ Malt or Fermentable
59% 11 0 Crisp Maris Otter
16% 3 0 Applewood Smoked Maris Otter
8% 1 8 Oats, Flaked
8% 1 8 Weyermann CaraAmber
3% 0 8 Crisp Pale Chocolate Malt
3% 0 8 Weyermann Dehusked Carafa III Special
3% 0 8 Milk Sugar (Lactose)
1% 0 4 Weyermann Roasted Barley
FWH 1oz Millenium (15.5 AA%)
15 mins 1oz Legacy (7.5 AA%)
will add a few fennel seeds to the end of the boil, some cold-pressed coffee into secondary, and will use grade b maple syrup at bottling
is this enough/too much smoked malt (i'll be smoking it on my smoker, so there's no way to tell *how* smoky it is ahead of time)? i want it to have a hint of bacony flavour (plus a hint of sausage from the fennel)
is that enough milk sugar?
are some of the roasted malts redundant?
the way i see it, this will either be WAY too busy or completely amazing... i don't think there is any middle ground