Big Oatmeal Chocolate Coffee Stout- What you think?

[MrEggSandwich]

Made a similar version of this last year, came out great. Decided to bump OG up (looking for 8% ABV, dry stout, roasty coffee/chocolate, not overly sweet), decided to go with Omega British Ale I (WLP007), previously used Irish Ale Yeast with great results. Added roasted barley to mix as well.

Thoughts? Should I back off the hops?

HOME BREW RECIPE:
Title: Company Big Oatmeal Coffee Stout
Author: kr

Brew Method: All Grain
Style Name: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 7 gallons (fermentor volume)
Boil Size: 10 gallons
Boil Gravity: 1.058
Efficiency: 65% (brew house)


STATS:
Original Gravity: 1.083
Final Gravity: 1.016
ABV (standard): 8.88%
IBU (tinseth): 75.59
SRM (morey): 50

FERMENTABLES:
17 lb - United Kingdom - Maris Otter Pale (65.4%)
3 lb - Flaked Oats (11.5%)
2 lb - American - Chocolate (7.7%)
1 lb - American - Black Malt (3.8%)
1 lb - American - Caramel / Crystal 80L (3.8%)
1 lb - American - Roasted Barley (3.8%)
1 lb - Rice Hulls (3.8%)

HOPS:
2 oz - Magnum, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 75.59

MASH GUIDELINES:
1) Infusion, Temp: 152 F, Time: 60 min, Amount: 17 gal
Starting Mash Thickness: 1.5 qt/lb

OTHER INGREDIENTS:
1 each - Whirfloca, Time: 10 min, Type: Fining, Use: Boil
8 oz - Cocoa Powder, Time: 10 min, Type: Flavor, Use: Boil
8 oz - Crushed Coffee Beans, Time: 7200 min, Type: Spice, Use: Secondary

YEAST:
Omega Yeast Labs - British Ale I
Starter: Yes
Form: Liquid
Attenuation (custom): 80%
Flocculation: Medium High
Optimum Temp: 64 - 72 F
Fermentation Temp: 68 F
Pitch Rate: 1.0 (M cells / ml / deg P)

TARGET WATER PROFILE:
Profile Name: Dublin (Dry Stout)
Ca2: 110
Mg2: 4
Na: 12
Cl: 19
SO4: 53
HCO3: 280
Water Notes:


Generated by Brewer's Friend - https://www.brewersfriend.com/
Date: 2017-11-21 15:52 UTC
Recipe Last Updated: 2017-11-21 15:52 UTC

 

[triethylborane]

I would halve the portion of black malt or go with blackprinz to avoid too much astringency.


IBUS are in the same range as Yeti RIS.

 

[Calder]

Too much Black and too much Roast for my tastes. ... and not enough Chocolate!?!

Why crush the coffee. That is only needed to extract the flavor in the 5 minutes it is in a coffee maker. Whole beans will readily give up their flavor.