Smoldering Pines - Smoked Pale Ale (Suggestions/Comments?)

Brewing this next. I think I have the recipe dialed in but wanted to see if anyone had any suggestions. I will be entering this along with 6 others in a competition in October.
This beer is inspired by Texas wildfires. Aiming for light-moderate smoked pale ale with earthy/piney hop characteristics and a subtle spiciness from the rye.



Recipe Overview
Wort Volume Before Boil: 18.00 US gals Wort Volume After Boil: 15.50 US gals
Volume Transferred: 15.20 US gals Water Added To Fermenter: 0.0 qts
Volume At Pitching: 15.20 US gals Volume Of Finished Beer: 15.00 US gals
Expected Pre-Boil Gravity: 1.048 SG Expected OG: 1.056 SG
Expected FG: 1.013 SG Apparent Attenuation: 76.4 %
Expected ABV: 5.7 % Expected ABW: 4.5 %
Expected IBU (using Tinseth): 40.6 IBU Expected Color (using Morey): 13.4 SRM
BU:GU ratio: 0.73 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 F


Fermentables
Ingredient Amount % MCU When
Golden Promise 25lb 0oz 72.5 % 3.2 In Mash/Steeped
Cherrywood Smoked 2-Row 4lb 8oz 13.0 % 1.7 In Mash/Steeped
UK Crystal Rye Malt 4lb 0oz 11.6 % 19.4 In Mash/Steeped
Oak Smoked White Wheat 1lb 0oz 2.9 % 0.2 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
US Columbus(Tomahawk) 15.0 % 1.75 oz 32.7 Loose Pellet Hops 60 Min From End
US Chinook 10.5 % 1.00 oz 7.9 Loose Pellet Hops 20 Min From End
US Simcoe 13.0 % 1.00 oz 0.0 Loose Pellet Hops At turn off
US Columbus(Tomahawk) 15.5 % 0.25 oz 0.0 Loose Pellet Hops At turn off


Yeast
White Labs WLP001-California Ale


Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (66C/151F) w/Mash Out

Step Type Temperature Duration
Rest at 151 F 60
Raise to and Mash out at 171 F 10

Some tweaks if you should decide to make them:

-Cut the Crystal Rye to 2 or 3 lbs. and add some regular Rye Malt.
-Use a more characterful yeast that will accentuate the malt.
-Mash around 153 F
-Bitter to 20 IBUs with the first addition.
-Add the rest of your hops (as necessary) at 15 min followed by a 2 oz. flameout of Simcoe. No dryhop.

bobbrews said:

Some tweaks if you should decide to make them:

-Cut the Crystal Rye to 2 or 3 lbs. and add some regular Rye Malt.
-Use a more characterful yeast that will accentuate the malt.
-Mash around 153 F
-Bitter to 20 IBUs with the first addition.
-Add the rest of your hops (as necessary) at 15 min followed by a 2 oz. flameout of Simcoe. No dryhop.

Click to expand...

Thanks for the suggestions!

Thoughts on WLP041? I was going back forth between the two.

Never used it, but going off of the notes, I would say no. Choose something lower in esters/fruityness.

http://www.rebelbrewer.com/shoppingcart/products/Edinburgh-Scottish-Ale-Yeast-%2d-WLP028.html
http://www.rebelbrewer.com/shoppingcart/products/London-Ale-Yeast-%2d-WLP013.html
http://www.rebelbrewer.com/shoppingcart/products/Thames-Valley-Ale-Yeast-%2d-Wyeast-1275.html

Maybe any of those three?

And on second thought about this advice...

"Add the rest of your hops (as necessary) at 15 min followed by a 2 oz. flameout of Simcoe. No dryhop."

...if you really want earth and pine to come through, focus on Columbus or Chinook early on (60/30), no middle additions, Willamette at flameout, and Simcoe in the dryhop.