Imperial Stout Recipe feedback

[Galapagos9]

I'll be brewing this up tomorrow. It's my first "big" beer and first stout. I wanted to know if anyone see's something wrong with the quantity of ingredients, particularly the roasted barley and special B.

Recipe Specs
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Batch Size (G): 6.0
Total Grain (lb): 22.750
Total Hops (oz): 3.50
Original Gravity (OG): 1.095 (°P): 22.7
Final Gravity (FG): 1.024 (°P): 6.1
Alcohol by Volume (ABV): 9.33 %
Colour (SRM): 53.0 (EBC): 104.4
Bitterness (IBU): 68.3 (Rager)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
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19.000 lb American 2-Row (83.52%)
1.500 lb Black Roasted Barley (6.59%)
0.750 lb Honey Malt (3.3%)
0.500 lb Caramunich I (2.2%)
0.500 lb Chocolate (2.2%)
0.500 lb Special-B (2.2%)

Hop Bill
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1.50 oz Horizon Leaf (13% Alpha) @ 60 Minutes (Boil) (0.3 oz/Gal)
2.00 oz Perle Pellet (7% Alpha) @ 10 Minutes (Boil) (0.3 oz/Gal)

Single step Infusion at 151°F for 60 Minutes. Boil for 60 Minutes

Pitching onto a yeast cake from a porter I just brewed. I may add an oak cube in the secondary as well.

Any feedback would be greatly appreciated.

 

[iijakii]

I'd personally add some higher Crystal like 120L. Don't really see the point of Honey Malt in an RIS. Honey Malt is useful for when you want sweetness but not any caramelly flavors. Don't know about you, but I want those flavors in my stouts.

6.5% Black Roasted Barley will be pretty intense. If you like roasty stouts or are planning on aging for half a year or something - go for it.

 

[Galapagos9]

Ya, I just threw in that honey malt. I changed it over to the C120.

For the Roasted Barley, I was going off of the recipie in Brewing Classic Styles. I trimmed it back a little bit so it might be a little more palateable now. How's this look?

Grain Bill
----------------
19.000 lb American 2-Row (84.44%)
1.250 lb Black Roasted Barley (5.56%)
0.750 lb Crystal 120 (3.33%)
0.500 lb Caramunich I (2.22%)
0.500 lb Chocolate (2.22%)
0.500 lb Special-B (2.22%)