Advice on a Trpoical Stout Recipe

[brewinSEP]

looking do do my first all grain batch very soon. found an idea i liked and tweaked it around a bit. would really like any input on the grain bill, hop choice and yeast. also thinking of adding some bakers chocolate? any advice would be great!

Batch Size: 6.00 gal
Boil Size: 7.23 gal
Estimated OG: 1.080 SG
Estimated Color: 35.3 SRM
Estimated IBU: 60.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
14 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 84.20 %
12.8 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.65 %
11.5 oz Roasted Barley (300.0 SRM) Grain 4.18 %
9.6 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3.48 %
9.6 oz Chocolate Malt (450.0 SRM) Grain 3.48 %
2.00 oz Williamette [5.50 %] (60 min) Hops 27.3 IBU
1.00 oz Challenger [7.50 %] (60 min) Hops 18.6 IBU
1.00 oz Challenger [7.50 %] (30 min) Hops 14.3 IBU
1 Pkgs English Ale (White Labs #WLP002) [Starter Yeast-Ale


also what kind of mash schedule should i use? thanks!

 

[BrianP]

There was an article in Zymurgy earlier this year about this style. It was part of an article on stouts or about brewing with debittered malts (can't remember which and don't have the back issues handy). I believe they had a clone recipe for Lion stout.

If I can find it I'll post again, otherwise you might find by googling.

As far as mash schedule, personally I'd do a single infusion and probably mash fairly high for some mouth feel, probably 154 or 155.