Belgian Stout Recipe (Thoughts or Suggestions)

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balazs

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I am playing around with a Imperial Belgian Stout Recipe and would like any feedback I can get on it before plunking down the funds for a pricey batch. Any feedback at all is good feedback. Thanks!

Recipe Specifications
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Boil Size: 7.50 gal
Post Boil Volume: 6.05 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.102 SG
Estimated Color: 48.3 SRM
Estimated IBU: 46.2 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 76.3 %
Boil Time: 90 Minutes

Ingredients:
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Amt Name Type # %/IBU
18 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 75.8 %
12.0 oz Roasted Barley (300.0 SRM) Grain 5 3.2 %
2 lbs Munich Malt - 20L (20.0 SRM) Grain 2 8.4 %
1 lbs Special B Malt (180.0 SRM) Grain 4 4.2 %
1 lbs Turbinado (10.0 SRM) Sugar 6 4.2 %
1.00 oz Goldings, East Kent [5.00 %] - Boil 15.0 Hop 9 5.1 IBUs
1.0 pkg Trappist High Gravity (Wyeast Labs #3787 Yeast 10 -
1 lbs Carafa III (525.0 SRM) Grain 3 4.2 %
1.00 oz Magnum [14.00 %] - Boil 90.0 min Hop 7 30.9 IBUs
1.00 oz Styrian Goldings [5.40 %] - Boil 45.0 mi Hop 8 10.2 IBUs


Mash Schedule: Morrowind Mash
Total Grain Weight: 23 lbs 12.0 oz
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Name Description Step Temperat Step Time
Mash Step Add 34.52 qt of water at 158.7 F 148.0 F 85 min
Mash Step Decoct 13.30 qt of mash and boil it 168.0 F 10 min

Sparge: Fly sparge with 1.70 gal water at 168.0 F
Notes:
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Created with BeerSmith 2 - http://www.beersmith.com
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Sorry, when I pasted the recipe the ingredients came out of order.:cross:
 
I'd sparge with more water and boil longer to reduce. I batch sparge though so maybe with those numbers you come out ok fly sparging. I'd be interested to know how the efficiency comes out in a fly sparge with that small amount of sparge water though. If it works ok I'll need to consider upping my process to include fly sparging.
 
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