I'm about to brew a 1.130 RIS this weekend. I'm looking for full body finish (Beersmith projects a 1.025), and is suggesting 30 mins protein at 122F then 30 mins sacch at 156F, and 1.3 qt/lb. That sounds rather quick to me, especially given the 28lbs of grain, so I'm tempted to push it to 60 mins sacch, and change the ratio to 1.1 qt/lb.
I've brewed some strong tripels and stouts in the past but those were extract, so any thoughts or suggestions from the more experienced crowd would be appreciated. I've already knocked back my projected efficiency by a couple of points, and extended the boil time from 90 to 150 mins to account for the high gravity push. And it goes without saying its big starter time, going to use a WLP007 yeast cake.