Comments Please - Napoleonic Imperial Stout

[jimpdx]

I am going for a standard RIS but adding raspberry puree (homemade and preserved) cocoa nibs and vanilla in secondary. What do you think of the base imperial stout recipe? I am not a fan of coffee-style stouts so trying to find the right malt combo to balance some residual sweetness and chocolate flavors. Also should I add Oak Spirals to kick up the vanilla-ness?


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Sacre Bleu Napoleonic Stout
Brewer: Jim Thompson
Asst Brewer:
Style: Imperial Stout
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
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Boil Size: 8.00 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.50 gal
Estimated OG: 1.102 SG
Estimated Color: 44.8 SRM
Estimated IBU: 70.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 85.7 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
17 lbs Pale Malt, 2 row (Gambrinus) (2.0 SRM) Grain 1 82.9 %
1 lbs 8.0 oz Roasted Barley (300.0 SRM) Grain 2 7.3 %
1 lbs Special B Malt (180.0 SRM) Grain 3 4.9 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 2.4 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 5 2.4 %
2.00 oz Galena [12.50 %] - Boil 60.0 min Hop 6 52.8 IBUs
2.00 oz Willamette [5.50 %] - Boil 30.0 min Hop 7 17.9 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 8 -
1.0 pkg Scottish Ale (Wyeast Labs #1728) [124.21 Yeast 9 -


Mash Schedule: Temperature Mash, 2 Step, Medium Body
Total Grain Weight: 20 lbs 8.0 oz
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Name Description Step Temperat Step Time
Protein Rest Add 27.62 qt of water at 130.2 F 122.0 F 30 min
Saccharification Add 0.01 qt of water and heat to 151.0 151.0 F 45 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min

Sparge: Fly sparge with 4.05 gal water at 168.0 F
Notes:
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