Chocolate Imperial Stout Recipe Critique

[durbo]

Looking for some feedback for my first chocolate stout recipe I've done up. I want it to be big with strong (but not overpowering) chocolate aromas. Apologies for being Australian

Fermentables:

100g Patent Malt
400g Chocolate Malt
350g Crystal
120g Roast Barley

600g Dextrose
3.5kg Light DME

Hop Schedule

40g East Kent Goldings 60min
20g Fuggles 20min
20g Willamette 20min

Could you also please suggest a yeast to use.

OG: 1.071
FG target: 1.010
ABV: 8.14%
IBU: 25
EBC: 247

Thanks a lot

 

[RMS]

I have never tried one so I can only compare your data to one from NB....


They use:
Safale S-04. Optimum
temperature: 64–75°F
-
LIQUID YEAST OPTION:
Wyeast #1332 Northwest Ale
Yeast. Optimum temperature: 65–75°F

http://www.northernbrewer.com/documentation/beerkits/ChocolateMilkStout.pdf

also since I look at grams and have no idea I converted them:
Grains:
100g Patent Malt 3.5 Oz /.22LB
400g Chocolate Malt 14.0 Oz /.88LB
350g Crystal 12.3 Oz /.77LB
120g Roast Barley 4.2 Oz /.3LB

600g Dextrose 21.0 Oz
3.5kg Light DME 7.7 Lbs

Hop Schedule:
40g East Kent Goldings 60min 1.4 Oz
20g Fuggles 20min .7 Oz
20g Willamette 20min .7 Oz

.....Looks like you may be close to your goal!