Input on attempt to create partial mash needed

How does this look. Not too experienced with partial mash or grain profiles. Any input or changes from more experienced brewer's welcome! Something on the grain bill hard to get or expensive and you know of a more suitable replacement let me know! Or, just flat out know of something better all around. Thanks, B.




BJ's Irish Red
Brew Type: Partial Mash Date: 12/1/2008
Style: Irish Red Ale Brewer: Brian Bell
Batch Size: 5.00 gal Assistant Brewer:
Boil Volume: 3.50 gal Boil Time: 60 min
Brewhouse Efficiency: 75.00 %

Brewing Steps Check Time Step
12/1/2008 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 5.93 gal water for brewing
-- Prepare Ingredients for Mash
Amount Item Type
2.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain
0.50 lb Melanoiden Malt (20.0 SRM) Grain
0.40 lb Toasted Malt (27.0 SRM) Grain
0.15 lb Chocolate Malt (350.0 SRM) Grain

-- WARNING: Preheat Mash Tun - No equipment adjustments made!
2 min Mash Ingredients
Mash In: Add 4.44 qt of water at 170.5 F
45 min - Hold mash at 158.0 F for 45 min
-- Batch Sparge Round 1: Sparge with 1.19 gal of 168.0 F water.
-- Batch Sparge Round 2: Sparge with 1.88 gal of 168.0 F water.
-- Add water to achieve boil volume of 3.50 gal
-- Estimated Pre-boil Gravity is: 1.081 SG with all grains/extracts added
Boil for 60 min Boil Ingredients
Boil Amount Item Type
60 min 4.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract
60 min 0.75 oz Goldings, East Kent [5.00 %] (60 min) Hops
30 min 1.00 oz Williamette [5.50 %] (30 min) Hops
10 min 0.25 tsp Irish Moss (Boil 10.0 min) Misc
5 min 0.25 oz Goldings, East Kent [5.00 %] (5 min) Hops

-- Cool wort to fermentation temperature
-- Add 1.75 gal water (as needed) to achieve volume of 5.00 gal
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type
1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale

12/1/2008 Measure Original Gravity: ________ (Estimate: 1.054 SG)
12/1/2008 Measure Batch Volume: ________ (Estimate: 5.00 gal)
14 days Ferment in primary for 14 days at 68.0 F
12/15/2008 Measure Final Gravity: ________ (Estimate: 1.015 SG)
-- Bottle beer at 60.0 F with 3.8 oz of corn sugar.
4.0 Weeks Age for 4.0 Weeks at 52.0 F
1/12/2009 Sample and enjoy!

Taste Rating (50 possible points): 35.0

Too much caramel, toasty stuff. Would like this to be a little malty with a toasty, caramel hint and just enough hops to balance it out nicely.