Belgian Stout recipe- I'm taking the leap!

[Steven P]

So I have been reading what little is available regarding this "style" and have come up with the below recipe I'll be trying out in a few weeks. Any thoughts or comments are welcome.

Mash at 154 for 60 min for a nice medium mouthfeel.

5.5 Gal batch

Belgian Pale Ale 12 lbs,
Caramel Munich 2 lbs,
Special B 1 lbs,
Briess Torrified Wheat 1 lbs,
Briess Roasted Barley 1 lbs,
Brewers Gold Pellets 9.7 AA 1 oz @ 60 mins
Styrian Golding Pellets 3.8 AA 1 oz @ 30 mins

Wyeast 3655 Belgian Schelde Ale - Private Collection

Est OG 1.078 to 1.082 FG @ 1.015 ABV should be around 8+%
IBU about 40 and SRM about 32

Ferment at 68.

I'm not going to try and get a high attenuation as this is a stout after all. There are no BJCP guidelines for this style and I'm shooting for somewhere between an American Stout and a RIS.

My only concern is the amount of Special B. I want a bit of that raisiny dark fruit flavor but I'm not trying to make a dark strong here (or a double dubbel).

Nice and palatable with a bit of the ol' WTF? from the roasted barley is what I'm aiming at. Some added fruit nose from the Belgian yeast.

Anyone played around with one of these before? It could be great or it could be horrible, I'm willing to make something unique.