I've just worked up this (extract, specialty grains) recipe from glancing at clone recipes for old Rasputin imperial stout and black butte porter--they both have a smooth, chocolaty thing I'm going for as a base. But my goal is to bring the dark fruity flavors of a dubbel to the stout.
My question is about the grain bill. Does this seem balanced? I abhor too much coffee, bitter roast flavor in a stout, and I don't think it would go well with the dark fruit character. That said, I'm worried that I might be going overboard on the special B or chocolate malt, and am also wondering what folks think of the brown malt as a gentle base here.
If it matters, I'm doing some aroma hopping with Willamett, and fermenting with Irish yeast (and if this works out, I'll do a second batch with a belgian strain).
1 lbs Crisp Chocolate Malt (350.0 SRM) Grain 2 8.3 %
1 lbs Special B Malt (180.0 SRM) Grain 3 8.3 %
12.0 oz Brown Malt (65.0 SRM) Grain 4 6.3 %
8.0 oz Barley, Flaked (1.7 SRM) Grain 5 4.2 %
8.0 oz Roasted Barley (300.0 SRM) Grain 6 4.2 %
8 lbs 4.0 oz Light Dry Extract (8.0 SRM) Dry Extract 7 68.8 %