Help with my first RIS recipe, please.

[Shred]

This will be my first Imperial Stout and my third AG brew. I'm looking for complexity through a variety of flavor elements (dark fruit, roast, chocolate, coffee, etc...) and want the beer to be on the off-dry side.

The goal is to brew something I might be able to enter into a competition without embarrassing myself

Any feedback on the recipe would be greatly appreciated!


4 Gallon Batch:

Type: All Grain
Boil Size: 6.33 gal
Boil Time: 60 min Equipment:
Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 3.25 gal

Target Mash Temp: 152F
Mash In Add 20.75 qt of water at 166.5 F 152.0 F 60 min
Sparge Step: Fly sparge with 3.44 gal water at 168.0 F


11 lbs Pale Malt, Maris Otter (3.0 SRM)
1 lbs 8.0 oz Chocolate Malt (450.0 SRM)
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM)
8.0 oz Black (Patent) Malt (500.0 SRM)
8.0 oz Oats, Malted (Thomas Fawcett) (2.0 SRM)
8.0 oz Roasted Barley (Simpsons) (550.0 SRM)

1.00 oz Chinook [13.00 %] - Boil 60.0 min
1.00 oz Chinook [13.00 %] - Boil 40.0 min
1.00 oz Goldings, East Kent [5.00 %] - Boil 20.0 min
1 lbs Candi Sugar, Dark [Boil for 15 min]

2.0 pkg Nottingham (Danstar #-)
2.00 oz Vanilla Beans (Secondary 1.0 weeks)

Beer Profile
Est Original Gravity: 1.108 SG
Est Final Gravity: 1.024 SG
Estimated Alcohol by Vol: 11.2 %
Bitterness: 75.8 IBUs
Est Color: 77.0 SRM

 

[Shred]

I swapped out the 1.5# of Chocolate Malt with 1.5# of Chocolate Rye and swapped the Marris Otter for Irish Stout Malt (~2L). Should be interesting with the rye in there and I was lucky the LHBS had just gotten the Stout Malt in today.