Belgian Stout Recipe Feedback?

[DanZarrella]

4 Gallon Batch:

39% 6lbs Pilsner Liquid Extract
19% 3lbs Munich Liquid Malt Extract
6% 1lbs Belgian CaraMunich
6% 1lbs Special B Malt
6% 1lbs Flaked Wheat
6% 1lbs Candi Sugar, Dark
6% 1lbs Debittered Black Malt
3% 8oz Flaked Oats
3% 8oz Roasted Barley
3% 7oz Chocolate Malt

@ 60 mins:
1oz Styrian Goldings
1oz German Hallertau

Yeast: starter of WLP500 & WLP530

 

[Oldsock]

Since you are steeping grains I would nix the oats and wheat since they need to be mashed to convert their sarches to sugars. Otherwise the recipe looks good to me, is that candi sugar the lumps or the syrup? The syrup gives a lot more flavor, the D2 would be great is a stout especially I think.

Good luck.

 

[DanZarrella]

I was going to do a partial mash with amalyse because of the flaked grains.
Northerbrewer was out of the syrup, so it's the rocks unfortunately.
I could make some more homemade candi syrup.

 

[indigi]

Any particular reason you're blending yeasts?

 

[DanZarrella]

I'm blending yeasts for complexity and to ensure a high enough pitch rate.

 

[indigi]

Good enough reason for me Personally I'd drop the de-bittered black malt and up the roasted barley and choose between one pound of wheat or oats, but I'm on a simplification kick after I had a few kitchen-sink beers in a row turn out subpar.

 

[DanZarrella]

I think i'd rather up the de-bittered and loose the roasted barley.
Which would you drop, oats or wheat? (I'm planning to add some coffee as well)

 

[indigi]

Probably the oats for a Belgian.