Imperial Red critique/opinions

Hey dudes,I found this recipe somewhere out there and since I have some WLP004 fermenting,I figured I'll brew this after.


Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 5.72 gal
Estimated OG: 1.080 SG
Estimated Color: 19.3 SRM
Estimated IBU: 33.7 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
9 lbs Light Dry Extract (8.0 SRM) Dry Extract 84.7 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.7 %
8.0 oz Toasted Malt (27.0 SRM) Grain 4.7 %
4.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2.4 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.4 %
1.9 oz Chocolate Malt (450.0 SRM) Grain 1.1 %
0.50 oz Amarillo Gold [8.50%] (60 min) Hops 12.2 IBU
1.25 oz Amarillo Gold [8.50%] (10 min) Hops 11.1 IBU
1.00 oz Centennial [10.00%] (10 min) Hops 10.4 IBU
1.00 oz Cascade [5.50%] (0 min) Hops -
1.00 oz Centennial [10.00%] (0 min) Hops -
1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale

Help is greatly appreciated.:rockin:

Somebody....anybody?

19 SRM is probably going to come out too dark, if you are looking for a red color. You could probably drop the chocolate altogether. 34 IBUs in a 1.080 beer seems too light in hops. I'm not a big fan of dumping 2 oz of hops in at flameout, seems like a waste. I'd probably move the 0 min. centennial to 0.5 oz at 60 and 0.5 oz at 30. That will probably add 20 or so IBUs, which would bring you to 50-60 IBUs, which should hold up better against all that grain without becoming an IPA.

Or if it's hop flavor and aroma you're after, consider dry hopping instead of a 0 minute addition, or maybe just move half the 0 minute addition to a dry hop addition.

+1 on dry hopping. Meant to say that, instead of a bucket of hops at the end of boil.

If you want "RED", try using Cara Red, Special-B and Roasted barley...

Cool.This recipe does seems pretty flawed for what it's intended to be.Now to find something to do with this here yeast....