How's this for a Russian Imperial Stout?

[Captain Kangabrew]

I'm kind of limited on hops. The only varieties I have besides those listed below are Perle and Chinook, and I don't want Chinook in this beer. I'm considering replacing some of the Cascade with Fuggles. Thoughts?

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 20.50
Anticipated OG: 1.098 Plato: 23.36
Anticipated SRM: 62.3
Anticipated IBU: 82.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
73.2 15.00 lbs. Pale Malt(2-row) America 1.036 2
9.8 2.00 lbs. Munich Malt Germany 1.037 8
4.9 1.00 lbs. Roasted Barley Great Britain 1.029 575
4.9 1.00 lbs. Chocolate Malt Belgium 1.030 500
4.9 1.00 lbs. Special B Malt Belgian 1.030 120
2.4 0.50 lbs. CaraMunich 60 France 1.034 60

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
----------------------------------------------------------------------------
1.50 oz. Columbus Pellet 11.10 60.1 60 min.
1.00 oz. Cascade Pellet 4.00 3.8 15 min.
1.50 oz. Fuggle Pellet 4.50 6.5 15 min.
1.50 oz. Columbus Pellet 11.10 10.0 1 min.
1.00 oz. Cascade Pellet 4.00 2.4 1 min.


Yeast
-----

WYeast 1084 Irish Ale

[Danno]

Too sweet in my opinion. Any 2-row beer at 1.100 will provide plenty of sweetness from the dextrins. You don't all of that Munich, Caramunich and Special B. That doesn't mean that it would not make a bad beer. That decision is left to the style nazi in you. How about dropping the Special B and cutting the Munich by half?

I have also found that the additional sweetness from the high gravity requires more roasted malts for balance. I'd look at 12 to 15%.

I have used the 1084 yeast on two high gravity beers (1.115 or so) and neither finished well. The 1728 Scottish Ale yeast is a kick ass BW, RIS yeast.

The rest looks tasty!