Originally Posted by dragonlor20
So this is my first recipe formulation attempt. I pulled the general averages to shoot for from Designing Great Beers
. Here is the recipe I am working with for a brew in 2 - 3 days.
Batch Size: 2.5 gal
Boil Time: 90 min
OG Est.: 1.111
FG Est.: 1.035
ABV Est.: 10%
Pale Malt (2 Row) - 10lb (84.7%)
Munich Malt - 0.75lb (6.4%)
Caramel/Crystal Malt - 0.7lb (5.9%)
Cara-Pils - 0.35lb (3%)
0.25oz Chinook (13%) @ 60min
1oz Cascade (5.5%) @ 45min
0.75oz Cascade (5.5%) @ 30min
0.75oz Cascade (5.5%) @ 15min
0.5oz Cascade @ 5min
2oz Cascade (5.5%) Dry hop for 14 days
English Ale #WLP002
The FG you are working with is way too high - this will taste sickly sweet. I agree with the previous poster who recommended WLP007 - this yeast tore through my RIS like nothing. You will need a highly attentuative yeast like this with a OG that high. Also, I would mash low - 150. With a beer this big you are going to want to do everything possible to get the beer to finish. Obviously you are going to want a monster yeast starter as well.
On the recipe side of things - either bump the munich malt up significantly (i.e. half of the base malt or more) or get rid of it. You will not taste it at that small of a level. You may just want to go maris otter for your base malt if you want more flavor.
Also, get rid of the carapils - I can't see it contributing much to the beer. I would go with crystal 120 and 60 for the crystal malts.
On the hops, I would bump all the additions after 60 minutes to within the last 20 minutes or so. You will get better hop flavor and aroma this way.
Hope this helps.