The amber malt in this one will cover the crystal. It's a solid recipe.
I wouldn't use the S-04: I have had slow finished and under attenuation with it (IMO). Nottingham would be good.
If you are interested, here's my recipe: age for 3 months. I have had a couple already this evening! It's pretty close.
BeerSmith Recipe Printout -
http://www.beersmith.com
Recipe: Stone RIS
Brewer: Regner
Asst Brewer:
Style: Imperial Stout
TYPE: All Grain
Taste: (47.0)
Recipe Specifications
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Batch Size: 5.00 gal
Boil Size: 5.72 gal
Estimated OG: 1.089 SG
Estimated Color: 44.3 SRM
Estimated IBU: 121.1 IBU
Brewhouse Efficiency: 60.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
16.88 lb Pale Malt (2 Row) US (2.0 SRM) Grain 79.89 %
1.25 lb Roasted Barley (300.0 SRM) Grain 5.92 %
1.00 lb Amber Malt (22.0 SRM) Grain 4.73 %
1.00 lb Munich Malt - 20L (20.0 SRM) Grain 4.73 %
0.50 lb Black Barley (Stout) (500.0 SRM) Grain 2.37 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 2.37 %
2.50 oz Chinook [13.00 %] (90 min) Hops 93.0 IBU
2.00 oz Sterling [8.70 %] (20 min) Hops 28.2 IBU
1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 21.13 lb
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Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 31.70 qt of water at 159.1 F 150.0 F
10 min Sparge Add 15.11 qt of water at 210.4 F 168.0 F
Notes:
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Modified recipe from BYO, Dec. 2008. 2# of Amber malt seemed too much. Made up the difference with Munich and oats.