Bourbon Oaked RIS/creme stout recipe

I’m still learning all the flavor and trying my hand at beer smith and this is what I can up with. I recently just had an Old Rasputin and really liked it so I thought I would try one. Even though this will only be my 5th all grain you have to learn sometime :slight_smile:

I’m wondering what anyone thinks of this below.

Too much? Don’t use bourbon soaked oak chip and call it a day? Wrong hops? (wanted to use what I have on hand) Wrong amount of hops? Anything else…I’m open. I will also just be pitching onto an existing us-05 yeast cake.

Recipe Specifications

Boil Size: 4.37 gal
Post Boil Volume: 3.12 gal
Batch Size (fermenter): 3.00 gal
Bottling Volume: 3.00 gal
Estimated OG: 1.099 SG
Estimated Color: 59.7 SRM
Estimated IBU: 63.7 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 65.0 %
Boil Time: 60 Minutes

Ingredients:

Amt Name Type # %/IBU
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 47.1 %
3 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 23.5 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 3 5.9 %
12.0 oz Oats, Flaked (1.0 SRM) Grain 4 5.9 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5 3.9 %
8.0 oz Roasted Barley (300.0 SRM) Grain 6 3.9 %
8.0 oz Special B Malt (180.0 SRM) Grain 7 3.9 %
4.0 oz Black (Patent) Malt (500.0 SRM) Grain 8 2.0 %
8.0 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 9 3.9 %
0.60 oz Magnum [14.00 %] - Boil 60.0 min Hop 10 45.1 IBUs
1.00 oz Cascade [7.50 %] - Boil 10.0 min Hop 11 14.6 IBUs
0.50 oz Cascade [7.50 %] - Boil 5.0 min Hop 12 4.0 IBUs
0.50 oz Oak Chips (Secondary 14.0 days) Flavor 13 -