Vanilla, bourbon and oak Imperial Stout extract recipe critique

[DrummerBoySeth]

I want to brew a BIG Russian Imperial Stout with extract and specialty grains, age it with Vanilla, Oak and Bourbon, and let it cellar until winter. My goal is a malty, semi-sweet, rich, thick Imperial Stout. Something like Oskar Blues Ten Fidy with with a little added twist.

I think I want to do something like this recipe.... Let me know what you all think.

HOME BREW RECIPE:
Title: Oatmeal IMP Stout (front runner)
Author: Seth Hagen

Brew Method: Extract + Grains
Style Name: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons
Boil Size: 3.5 gallons
Efficiency: 75%

STATS:
Original Gravity: 1.099
Final Gravity: 1.023
ABV (standard): 10.02%
IBU (tinseth): 52.39
SRM (morey): 40

FERMENTABLES:
10.5 lb - Dry Malt Extract - Light (71.2%)

STEEPING GRAINS:
1 lb - Chocolate (6.8%)
0.5 lb - Roasted Barley (3.4%)
1 lb - Caramel / Crystal 120L (6.8%)
0.25 lb - De-Bittered Black (1.7%)
1 lb - Flaked Oats (6.8%)
0.5 lb - Wheat (3.4%)

HOPS:
2 oz - Summit (AA 18.5) for 60 min, Type: Pellet, Use: Boil
1 oz - Willamette (AA 4.5) for 15 min, Type: Pellet, Use: Boil
1 oz - East Kent Goldings (AA 5) for 0 min, Type: Pellet, Use: Aroma

OTHER INGREDIENTS:
2 oz - oak cubes, Type: Flavor, Use: Secondary
6 oz - bourbon, Type: Flavor, Use: Secondary
2 each - vanilla beans, Type: Flavor, Use: Secondary

YEAST:
Fermentis / Safale - Safbrew - General/Belgian Yeast S-33
Starter: Yes
Form: Dry
Attenuation (avg): 77%
Flocculation: Medium
Optimum Temperature: 59 F - 75 F

NOTES:
scaled recipe up to 5.5 gallons to minimize the need to top off secondary.

primary at least 7 days.

secondary at least 14 days (21 to 30 preferred)

Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2012-03-20 00:35 UTC
Recipe Last Updated: 2012-03-15 00:32 UTC

 

[alexdagrate]

Personally, I think RIS can handle a LOT more hops.

I made a bourbon-oaked RIS with a pound of columbus and it's awesome. Especially after a year in the bottle.

I'm very curious about the use of S-33. Are you going for belgian-y phenol flavors? I've always used S-04 in my stouts. If you do go with S-33, definitely share on how it turned out!

 

[DrummerBoySeth]

I was intentionally going for a slightly light hop bill. I wanted to use the 3 different varieties of hops to help develop a fuller hop character, but I really want the malt, bourbon and vanilla to shine here. My goal was about 50 IBU for this recipe, and my calculator shows this one at 52 IBU or so.

As far as yeast goes, I am not stuck on the s-33 yeast. I mainly selected it for it's relatively high attenuation and alcohol tolerance. I had seen it used in a similar recipe that I used as the basis for this one. I am open to suggestions on yeast, though. Anything that can handle an OG of 1.100 reliably would be worth considering. This will only be my 4th batch, so any and all advice/experience is greatly appreciated.

 

[DrummerBoySeth]

Any other thoughts?

 

[Doobiebrewer]

I'm getting ready to brew this recipe. Did you find another yeast that worked out better?