Imperial Breakfast Stout - seeking feedback
I'm preparing to brew my first BIG stout. It's going to be somewhat of a "must-go" as a means to use a lot of spare grains from previous batches. I'm looking for feedback on the tentative recipe I've put together:
7lb Briess Gold LME
3lb Briess Gold DME
0.5lb Flaked Wheat
0.80lb Chocolate malt
0.75lb de-bittered black malt
0.5lb Roast malt
0.75 Mt Hood
I also plan to add cocoa nib and coffee bourbon extract to secondary.
I'm hoping this will get result in a very rich, silky imperial stout, with a lot of depth in flavors. Ideally in the neighborhood of 10% abv.
Looking for some advice/suggestions here.
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