Advice for my RIS grain bill?

[StrumWulf]

So I started formulating an all grain Russian Imperial Sout recipient and was wondering if it looked up to par to some with more expierence in the style.

Up dated 5 gallon recipie
20lbs 2 row pale malt
.50lb crystal 120
.50lb crystal 80
2 lbs roasted barley
.25 lbs black patent or debittered black malt
1lb caraffa 1
.50 special b
3.oz first gold @60 min
1.oz east kent Golding @10 min
1028 wyeast London ale
Predicted OG 1.117
Predicted IBUs 80
SRM 60
Mash temp 154-158 60min
Strike water 167
Sparge temp 170
Not sure of my boil time yet

 

[JKaranka]

I'd use more roast malts and less or no crystal. 1/2lb in total of patent malt and roast barley seems very little. I'd replace the two pounds of crystal for brown malt and up the roast malts to about a pound. Also, make sure to hit the IBUs on this, you don't want it come around too sweet. The dark candi syrup will work just ok.

 

[StrumWulf]

Thanks for the advice
My ibus are coming out in the high sixties in my calculator but I'll double check one I have my hops to make adjustments

 

[Ungoliant]

I'd say take 1/2 lb off both crystals, then add 1/2 lb to roasted barley and black patent. I'll second the need to hit IBUs, as well.

 

[MapleGroveAleworks]

Recommend about 10-12% roasted malts, you have way too little right now.

Crystal/roasted malt balance is way out of whack. A pound is fine if that's your thing, but 2 lbs is a bit excessive.

What is your OG? Mash temp? Yeast? Water profile? Fermentation conditions? Those are all important as well.