Belgo-Russ Imperial Stout Critique

[thisisxxmyIPA]

Hi guys! I'd appreciate any pointers!

Partial Mash, light body (for more ABV!), 6 gal batch

7.5 lb pale liquid extract
9.25 lb pale malt
1 lb chocolate malt
1 lb roasted barley
.75 lb crystal 60L

1.5 oz chinook, 60 min
.5 oz chinook, 30 min
1 oz columbus, 15 min
1 oz columbus, 5 min

Wyeast 1762, Belgian Abbey II (yes, I am using a starter.)

est OG - 1.1
est IBU - 71

 

[Oldsock]

Looks solid, but it depends what you want. For example, some dark candi syrup would be a great addition to help dry it out and add some more "Belgian" character. I might also back down the bitterness and American late boil hops in favor of a European variety.

It will be fine as is though, if you just want to get some spicy character from your yeast to add to an otherwise standard recipe.

 

[thisisxxmyIPA]

Howdy,

Yeah, I'm going for the latter. It's a nice Imperial Stout recipe with American hops, but just a bit of fruitiness/spicyness from the yeast.