Almond Nut Brown Recipe Critique (DiSaronno)

Was wondering if anyone could give me any critique on this...I'm going for a slightly sweet Nut Brown flavored in the secondary with DiSaronno and maybe a touch of Almond Extract at bottling. I'm new to a couple of things here, namely the PM and have never used Carafa or Brumalt (Honey malt). If anyone sees anything grossly wrong, or even would like to make small inclusions or exclusions, please feel free to do so!

Type: Partial Mash
Batch Size: 5.00 gal
Boil Size: 4.00 gal
Boil Time: 60 min
Equipment: 6 Gallon aluminum pot
Brewhouse Efficiency: 65.00


Ingredients

Amount Item Type % or IBU
6 lbs 9.6 oz Amber Liquid Extract [Boil for 15 min] Extract 74.07 %
1 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 11.22 %
8.0 oz Biscuit Malt (23.0 SRM) Grain 5.61 %
5.0 oz Carafa I (337.0 SRM) Grain 3.48 %
4.0 oz Brumalt (23.0 SRM) Grain 2.81 %
4.0 oz Special B Malt (180.0 SRM) Grain 2.81 %

Hops:
0.75 oz Goldings, East Kent [5.00 %] (60 min) Hops 10.6 IBU
0.50 oz Goldings, East Kent [5.00 %] (10 min) Hops 2.6 IBU

Misc:
.25 tsp Irish Moss (10 min)
1-2 oz Almond Extract (Bottling) Misc
1/2-1 Bottle DiSaronno (Secondary 14.0 days) Misc



Beer Profile

Est Original Gravity: 1.058 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.57 %
Bitterness: 20.1 IBU
Est Color: 21.9 SRM


Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 2.31 lb
Sparge Water: 3.41 gal
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
Single Infusion, Full Body, Batch Sparge

Mash In Add 3.47 qt of water at 168.4 F 158.0 F
----------------

I may just do what someone suggested and not sparge. I will vorlauf and then just add the runnings to already boiling water to serve as the mashout. Any problems with this?

Also, is my amount of Pale malt right? I have never done PM and have no idea how much to use.

Looks fine to me, although I'd make measured blends with the fermented beer to figure out how much of the two adjuncts you should add.

Oldsock said:

Looks fine to me, although I'd make measured blends with the fermented beer to figure out how much of the two adjuncts you should add.

Click to expand...

Sounds like a plan stan. Thank you.

Racked to secondary today over 300ml DiSaronno (had a 375ml bottle, but decided to make myself a drink!!) and 1oz Organic Vanilla Extract..

SG was 1.012 and the hyrdo sample was tasting great! Cant wait to see what this bad boy is going to finish like!