Dark chocolat "barrel aged" imperial stout- What do you think?

[triat00]

I've tried that recipe and it comes out perfect.

https://www.homebrewtalk.com/f68/dark-chocolate-stout-136707/


I wanted to do a imperial stout based on it but Im new to designing recipe. Could you tel me what you think?

4 gallon batch

7 lbs Pale Malt, Maris Otter
1 lbs Caramel/Crystal Malt - 80L
8.0 oz Chocolate Malt
8.0 oz Special B
8.0 oz Roasted Barley
4.00 oz Cocoa Powder (Boil 0.0 min) Misc
6.0 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 6.98 %

2.00 oz Crystal [3.10 %] (90 min)
0.50 oz Crystal [3.10 %] (30 min)

0.25 oz Chocolate Extract (Bottling 0.0 min) Misc

1 Pkgs Wyeast 1084 irish ale (Starter size depend on MrMalty)

Mash Profile
Single Infusion
60 min Mash at 154.0 F
Sparge at 165.0 F

After active fermentation stop, transfert on 2 vanilla bean and 2oz (or 3) of Jack Daniels wood smoking chips for 3-4 weeks (chips have been microwaved boiled)

Regards

 

[triat00]

Overall, ive step the chocolat extract down to get more flavor from the grain/chips/beans