Looking for feedback on my RIS attempt

[Javaslinger]

Russian Imperial Stout recipe feedback request... Thinking about doing this with coffee... Thoughts on the grain bill and hops? Thanks in Advance!

Estimated OG: 1.100
Estimated ABV: 10.2%
Estimated Color: 64.7 SRM
Estimated IBU: 58.0 IBUs
19 lbs 0.4 oz Pale Malt (2 Row) US (2.0 SRM) 60.0 %
3 lbs 12.9 oz White Wheat Malt (2.4 SRM) 12.0 %
2 lbs 8.6 oz Caramel/Crystal Malt - 40L (40.0 SRM) 8.0%
2 lbs 8.6 oz Chocolate Malt (350.0 SRM) 8.0 %
1 lbs 14.4 oz Caramel/Crystal Malt - 80L (80.0 SRM) 6.0 %
1 lbs Black (Patent) Malt (500.0 SRM) 3.0 %
1 lbs Roasted Barley (300.0 SRM) 3.0 %
1.00 oz Pacific Gem [15.00 %] - First Wort 60.0 Hop 8 28.9 IBUs
1.00 oz Pacific Gem [15.00 %] - Boil 20.0 min Hop 9 15.9 IBUs
1.00 oz Pacific Gem [15.00 %] - Steep/Whirlpool Hop 10 13.1 IBUs
1.0 pkg Denny's Favorite (Wyeast Labs #1450) [12 Yeast 11 -
Mash Schedule: BIAB, Medium Body
Mash @ 152F 60 min

 

[snowtiger1987]

I don't see any need for wheat malt, crystal malt, or black patent. Make up the difference with base malt. Perhaps add some flaked barley for mouthfeel. I find the perfect balance of roast and chocolate is to do exactly that, add equal amounts of both malts. I also find that adding some special B (1 lb for this recipe) contributes a plum/raisin character without having to age the beer for an extended amount of time.

 

[MapleGroveAleworks]

Crystal malt is perfectly appropriate for an imperial stout. It helps balance the acrid harshness of so much roasted grain. 14% is way way way too much though. Reduce to 5-6%.

What is your goal with the wheat malt? Mouthfeel I presume? You'll get plenty of mouthfeel with it being such high ABV in the first place. Remove that and replace with more base malt and a pound or two or flaked oats/barley. Mash temp is fine.

Roasted grain % looks solid.

Make sure you oxygenate your wort PLENTY and then again about 18 hours into fermentation. Make sure you pitch an appropriate cell count of yeast for a 1.10 ale.

 

[snowtiger1987]

Crystal malt is perfectly appropriate for an imperial stout. It helps balance the acrid harshness of so much roasted grain. 14% is way way way too much though. Reduce to 5-6%.

So does Special B. Hence my suggestion for that instead.

 

[MapleGroveAleworks]

So does Special B. Hence my suggestion for that instead.

Yup, and special B provides a significant flavor contribution that some people don't care for. Hence my suggestion. That's what he asked for, suggestions. He can make whatever he wants.