I thought I would share this recipe. It was a really awesome brew that was very well received, and scored a 37 in competition recently. Not happy with that score, but no worries.
1.55M 2308 at 60F 5days before Drest/cold condition
Calcium - 63
8.0% Flaked Oats
6.4% Caramunich II
6.4% Honey Malt
4.8% Chocolate (500)
4.8% Munich (9)
3.2% Crystal Extra Dark (127)
2.4% Roasted (600)
6.4% Muscovado (Full Boil)
30.6 IBU Centennial @ 60
8.2 IBU Centennial @ 15
4.6 IBU Willamette @ 4
Notes from Judges (very happy with the detail they gave me)
Aroma - Sweet Maltiness, restrained roastiness, low hop aroma, low fruitiness, no off aromas, Perceivable raisin aroma, malt aroma in nutty and slightly coffee, no discernable hop aroma
Appearance - Dark Brown/Dark Ruby, Almost opaque, high head retention with persistent long lasting creamy tan foam
Flavor - Malt flavor is sweet but with a touch of burn character, nice almost sweet alcohol finish, but not a lot of roast flavor, no hop flavor, finish is slightly bitter, balance toward malt that finishes dry
Mouthfeel - Medium Full Body slight warmth, very creamy, not astringent
Overall Impression - Very good beer, but seems to be lacking a strong roasty flavor considering increasing roasted grains or flavors in the grain bill. Very Good.
Overall I think the high pH really masked the roasted perception, I was going for an extremely drinkable beer even though it was going to finish high. I will say as it ended at 1.019, 1 point above style guide, I really thought the impression was sweetened espresso with a coffee, chocolate, and raisin aroma.