Critique my SMaSH recipe...

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I'd add 4.1oz De-bittered Black at the end of the mash for some color.







Edit: Oops. Forgot it was a SMaSH. Try just toasting some of the BP.
 
That's too many hops for only 9# of grain. I'd increase the grainbill, going for an OG closer to 1.060. I'd also consider dryhopping.

I like the Northwest yeast, and I've used it for IPAs and APAs. It gets a bit of nice fruitiness at 72ish, so I'd recommend fermenting at 70-72, using a nice starter.
 
Is that for a 4.1 gallon batch?

IBUs might be just a tad high for that style. I'd shoot for somewhere, oh say, around 41 IBU.
 
Looks good, I have the same ingredients on hand and just mashed in... you down for a trade?
 
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