Creamy Brown Ale???

I've been looking for a brown ale recipe for the next brew and found this. This is taken from Snyder's "The Brewmasters Bible"

OG: 1.069
FG: 1.020
Potential Alcohol: 6.5% ABV

Ingredients
1/4 lb. chocolate malt
1/4 lb. black patent malt
1/8 lb. roasted barley malt
1 lb. crystal malt
8 lbs. amber and light (mixed) malt extract
1 oz. fuggles
1/2 oz. northern brewer (boiling)
1 teaspoon irish moss
1 package Wyeast 3056 Bavarian Wheat
2 oz. Cascade (dry hop)

The instructions say to steep the grains at 158 F for 1 hour, rinse, then add the malt extract, fuggles, and northern brewer to boil for 45 minutes.

Has anybody tried this? To me the yeast seems out of place (but i do happen to have some 3068 on hand). Does the amount of black patent appear to be too much?

Dave

just seems like a lot of steeping grains all together. its easy to go overboard on black pentent, i've only used it once for a stout and however much i added was about twice to much. if it were me, i'd cut back on the pentent, and crystal, i'd say 1/2lb on the crystal max

That recipe looks like more of a porter than a brown ale, especially if you use a mix of pale and amber extract.