avery mephistopheles feedback

I am trying to put together an attempt to make a lower gravity version of mephistopheles, this is what I have together based on the ingredients listed online and my own experience with the beer...
Meph Lite
5.5 gallon batch
og 1.132
82 ibu
52ish srm
22 lbs two row
2.5lbs brown sugar
1.25lb belgian aromatic
12oz special b
10oz black
10oz roasted barley
2oz bravo @ 120 min
2oz sterling @30 min
Westmalle yeast
not sure if there is too much roasted malt in the recipe, and I have never used aromatic or special b, so I toned them down a bit, and thought maybe I would throw the roasted in for vorlauf. Any input would be appreciated, especially @rekrappy ... I know you're a busy barrel herder so I'm just crossing my fingers.

 

Yeah, they specify grain type, hop type, and yeast strain with no specific quantities or percentages.

 

I looked at that thread, and a few things stood out to me as possibly erroneous based on what Avery lists as ingredients vs that recipe, mostly the ekg additions and maris otter.
So let me amend this post and ask questions about the malts involved. I know from drinking the beer that is has some residual sweetness that is left in the finished beer. Its roasty, but not overly done as some big beers may be. To me this suggests that there either isn't that high of a percentage of roasted malt, or the roasted malt is added later in the mash or possibly during vorlauf. My concerns are with the special b and aromatic malts. I have never used either malt and do not know what to expect. I know special b can contribute alot of flavor at lower levels. While I dont remember having noticed raisin or prune in the beer, I intend to visit this years batch to refresh my tasting notes on the beer. Or, rather, take notes period. As far as aromatic is concerned, it seems to not be as agressive in its flavors as special b so I bumped the percentage up from both the roasted and special b. The yeast strain is westmalle, and I will be using temp control to keep things under control flavor wise as there doesnt seem to be alot of esters or phenols that I would associate with belgian yeast. I would love to get anyones input on the use of aromatic malt and special b, especially in a stout, but in general as well.

 

@Brew_Betty why do you prefer the ding over the breiss? Also, the percentages look like this...
Two row 77.7
Brown sugar 9.7 (I am toying with dropping this a bit)
Aromatic 4.9
Special b 2.9
Roasted 2.4
Black 2.4

 

A de gassed Gravity reading is in the works with the next bottle I open.

 

They still have the full lineup. I enjoy meph, then the beast, I have yet to enjoy Samaels though.
Non BA tweak aka meph addict is the best though.