RIS Recipe Critique

[brad97z]

This will be my first time not using a kit. I am looking to brew an imperial stout. I like rich chocolatey, caramelly, nutty, roasty, complex malt profiles with less emphasis on the hopping. I also like a very thick and creamy mouthfeel. Some commercial examples of stouts i really enjoy are founders imperial stout, brooklyn black chocolate stout, and old rasputin, and i love the mouthfeel of founders breakfeast stout. So here goes,

5.5 Gallon RIS

Malts:
14lbs Maris Otter
1.5lbs Chocolate
0.5lbs roasted barley
0.5lbs black patent
1lb carmel 120
1lb victory/biscuit
1.5lbs oat

Hops:
2 oz. Magnum at 60

Yeast:
White labs 005 British Ale.

With 75% efficiency i am getting.
1.097 OG
1.028 FG
60 IBUs

I am also not fully certain at what temperature i should mash this at. Should i mash at a lower temperature with the oat in the recipe?

My main concern is getting all of the malts balanced properly and whether or not i'm using to much speciality grains. Any input would be greatly appreciated.

 

[Poindexter]

You might loojk over the the 08-08-08 recipe we brewed for the exchange here. The general tenor of the tasting notes here was the recipe was a terrific malt profile that was ever so slightly underhopped.

I am planning to brew another batch, I have 17 bottles left, at 2 years old and aging they are terrific.