AG Old Ale

I'd appreciate any comments or constructive critisism.
within BJCP specs:

Old Humper

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

19-A Strong Ale, Old Ale

Min OG: 1.060 Max OG: 1.108
Min IBU: 30 Max IBU: 80
Min Clr: 10 Max Clr: 26 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 15.38
Anticipated OG: 1.080 Plato: 19.22
Anticipated SRM: 16.0
Anticipated IBU: 47.2
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.068 SG 16.50 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Coarse Grind As Is.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
6.5 1.00 lbs. Muntons DME -Extra Light England 99.55 3
87.8 13.50 lbs. Crisp Pale Malt UK 82.23 3
0.8 0.13 lbs. Chocolate Malt Great Britain 69.19 475
4.9 0.75 lbs. Crystal 75L Great Britian 69.19 75

Potential represented as Yield, Coarse Grind As Is.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Pilgrim Pellet 11.00 47.2 60 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Oz Irish Moss Fining 10 Min.(boil)
0.50 gm Yeast Nutrient (Wyeast) Other 15 Min.(boil)


Yeast
-----

WYeast 1028 London Ale


Notes
-----

target mash temp154

4.75 gallons mash water

4.5 gallons sparge water

add
1 pound DME before boil

3 fully activated wyeast smack packs or appropriate starter

attenuate to 1.015

You certainly seem to be in the right area, nice simple recipe (I like it). Some treacle or molasses could be a good addition if you want to go in that direction, but it isn't necessary.

It also looks like your BJCP guidelines are a bit off: http://www.bjcp.org/2008styles/style19.php#1a you are towards the high end for bitterness and gravity, but that's fine.

What temperature are you mashing at? 1.015 FG would be on the low/dry end of the style (especially considering the high OG), again nothing wrong with that if it is what you are aiming for.

Hope it turns out well.

You are correct kind sir.
I've modified the final grav to 1.020, which will still give a nice abv. This one was suggested by a master brewer (as well as yourself) so I will comply with democracy in action (ha)

I'm thinking a target mash temp of around 152 or so, hold for an hour minimum then do an iodine test to confirm conversion

Sounds good, let us know how it turns out.

Damn how time flies. I am going to pick up the ingredients for this batch next week and I hope to brew a pilot batch next weekend

Have you considered doing a 90 min boil for this? Might help to get that Old Ale malt bomb mouth feel really up there!