Stout Recipe critique please

[razyrsharpe]

looking to brew a big Stout for Christmas time. My biggest question is about the use of Soriachi Ace in a Stout. Has anyone here had experience with this hop in a Stout?
Thanks in advance for the help!
My stout recipe: https://www.brewtoad.com/recipes/darth-razyr-s-imperial-vanilla-coffee-stout-13-c805ba

 

[razyrsharpe]

the link to the recipe on Brewtoad works on my desktop, but for some reason not on my cell phone. I don't know why that is. if it happens to you, i don't know how to solve it... sorry.

 

[chickypad]

Yeah, can't see the recipe. Are you using it just for bittering or late? I find sorachi to be extremely lemony with another sort of unusual character mixed in that I think must be the dill that folks describe. I like it in blonde/light pale ales and wheats that I've made but I don't think I would want it in a stout. If it's just bittering then it shouldn't matter. Sorry no direct experience though.

 

[razyrsharpe]

Here is the recipe:
10.0 lb Pale Ale (DE) Mash
2.0 lb Victory (US) Mash
2.0 lb Pale Ale (BE) Mash
1.0 lb Chocolate (US) Mash
1.0 lb Roasted Barley (US) Mash
0.5 lb Flaked Oats Mash
Hops
Amount Hop Time
0.5 oz Sorachi Ace (JP) 60 min
0.5 oz Warrior (US) 60 min
0.75 oz Sorachi Ace (JP) 15 min
Yeasts
Name Lab/Product
California Ale Yeast White Labs WLP001
Extras
Amount Name Time
16.0 floz Coffee (Brewed) 5.0 days
2.5 tbs Vanilla Extract 5.0 days

 

[razyrsharpe]

i also have a question about the amount of roasted barley in the recipe. is 1 lb. too much? i don't want the roasted flavor to overwhelm it, but it will have quite an alcohol bite. how should i balance the two?