So I'm a big fan of esters and roasty flavors. This has led me to consider a belgian-inspired roasty beer. What I'm thinking of is a slightly bigger, roastier version of Sam Smith's Taddy Porter, but with belgian esters and phenolics. I'm taking Jamil's Brown Porter recipe and mutilating it for this.
Looking at an OG of 1.050-1.056--more of a session beer than a goblet one. The yeast I'm looking at is Wyeast 1214.
The bill I'm looking at is this for 6 gallons:
9lb american 2-row.--Because it's cheap, and I'm experimenting.
.5lb white wheat--head retention.
1lb caramel 40--Body, sweetness, some flavor
1lb Brown malt--for the awesome flavor it has.
And a mix of roasted malts: I'm thinking 10oz roasted barley, and 4oz 350l chocolate.
For hops I'll dump in one 60 minute addition of Willamette at 35ish IBUs using the Rager formula.
I'll mash at 153f to get it slightly chewy, and ferment starting at 64f.
With 75% efficiency, that'll get me about 1.056 OG, and who knows FG.
Is this a disaster, or should I go for it?