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One more: critiques on Russian Imperial Stout recipe?

Here’s my first draft of a RIS recipe. Any advice would be appreciated, and thanks for the input!

I’ve been considering brewing an RIS for a while and have tinkered with this recipe a bit. I know that Special B seems to be love it/hate it, but I like the taste of it and want to keep it in.

Any critiques/thoughts would be appreciated!

15 lbs Maris Otter pale malt
1 lb Chocolate Malt
0.75 lb Roasted Barley (300L)
.5 lb Crystal 120L
.5 lb Carafa Special III dehusked malt (for dark color)
.25 lb Special B malt
1 lb Molasses
1.5 lb Flaked Oats

1 oz Columbus Hops, 60 minutes
1 oz Columbus Hops, 30 minutes
1 oz Kent Goldings, 15 minutes

Wyeast 1028, 1 L starter culture

Molasses seems to be out of place with RIS.

I brewed one this winter with 70% US & UK pale and 17.5% UK brown malt and 12.5% UK black patent with hopping to 64 ibu and 2 oz dry hops for 4 gallons of beer. Scored a 33 from a grand master 2 judge.

My personal preference with stouts is to simplify but if you’ve got all those grains go for it. This seems to be a beer style where brown and black patent are wonderful.

I think you are under pitching as well…check yeastcalc with your estimated OG

So after some further thought, I’m concerned I won’t be getting enough roasted flavors. As such, while it’s a bit unconventional, I decided to swap the molasses for some Dark Candi syrup and increase the roasted barley. New recipe:

15 lbs Maris Otter pale malt
1 lb Chocolate Malt
1.5 lb Roasted Barley (300L)
.5 lb Crystal 120L
.25 lb Special B malt
1 lb Dark Candi syrup
1.25 lb Flaked Oats

1.5 oz Columbus Hops, 60 minutes
1.25 oz Columbus Hops, 30 minutes
1 oz Kent Goldings, 15 minutes

what you trying to get with the special b when you have much more 120 in already?

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