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butterblum

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I am about to take my new eBIAB setup for a spin this weekend. I am planning on a stout that will serve as a starter for an RIS. I love really chewy stouts, not thin and highly carbonated stouts. Although I'm not shooting for some super high ABV beer, I want a similar appearance and mouthfeel of motor oil.
Here's a rough idea:

Batch Size: 5.5gal
Yeast: WLP002 English Ale
Mash: 152deg for 60 min, add dark grains at 60min and recirculate for an additional 15-30min

Grainbill:
5.5lbs 2 Row (37.9%)
4lbs Maris Otter (27.6%)
1lb Flaked Barley (6.9%)
1lb Flaked Rye (6.9%)
1lb Crystal 80L (6.9%)
0.5lb Victory Malt (3.4%)
0.75lb Chocolate Malt (5.2%)
0.5lb Roasted Barley (3.4%)
0.25lb Black Patent (1.7%)
2oz Willamette (60min)
1oz Cascade (10min)

Estimated OG: 1.061
Estimated FG: 1.019
Estimated IBUs: 38.6
Estimated Color: 39.2L

Any thoughts?
 

rhys333

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Looks decent to me. I might drop the Victory though, as you won't get anything from 3.4% and the roasted malts are doing the legwork anyway. For me, I would go with two roasted malts, chocolate and black patent, and omit the roasted barley. RB can take take some aging before it calms down. That's just my preference though.
 

BrewMan13

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I've never used MO, but I've read a lot of people say that it's wasted on a beer like a stout. I personally don't think there are too many roasted grains, as I do a big RIS with a similar percentage which I love. It just depends what you like in a stout; if a nice hearty roast profile is too your liking then just do it. I just noticed that you're not even mashing them the whole time; all the more reason to just go for it. Flaked barely is a nice touch for the mouthfeel. Could maybe mash higher say ~156, since mouthfeel is such a goal.
 
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