Stout Feedback

[butterblum]

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]

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]

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.