Todays Brew; Wraiths Wrath Wee Heavy

What cha think of this one. This is my first crack at house smoked malts. I smoked 6# of munich for an hour over oak, maple, apple and palo santo woods. It smelled freakin awesome! I even put about an oz. of the palo santo into the grains while they were smoking and ran it thru the mill and mashed with the wood. Anyone ever try this? The wort smells and tastes great so think it worked well.

Recipe Overview
Wort Volume Before Boil: 37.00 US gals
Wort Volume After Boil: 35.00 US gals
Volume At Pitching: 33.00 US gals
Volume Of Finished Beer: 31.00 US gals
Expected Pre-Boil Gravity: 1.065 SG Expected OG: 1.069 SG
Expected FG: 1.018 SG Apparent Attenuation: 72.5 %
Expected ABV: 6.8 % Expected ABW: 5.3 %
Expected IBU (using Tinseth): 26.3 IBU
Expected Color (using Morey): 21.4 SRM
BU:GU ratio: 0.38
Mash Efficiency: 85.0 %
Boil Duration: 75.0 mins
Fermentation Temperature: 68 degF


Fermentables
Ingredient Amount % MCU When
UK Glen Eagle MO 60.00 lb 75.0 % 5.1 In Mash/Steeped
UK Medium Crystal 6.00 lb 7.5 % 10.3 In Mash/Steeped
UK House Smoked Malt 6.00 lb 7.5 % 0.4 In Mash/Steeped
Belgian Aromatic Malt 3.00 lb 3.8 % 1.6 In Mash/Steeped
US Rice Hulls 3.00 lb 3.8 % 0.0 In Mash/Steeped
UK Roasted Barley 1.00 lb 1.3 % 18.3 In Mash/Steeped
UK Chocolate Malt 1.00 lb 1.3 % 12.9 In Mash/Steeped

Hops
Variety Alpha Amount IBU Form When
UK First Gold 8.0 % 6.00 oz 22.8 Loose Pellet Hops 60 Min
UK Golding 5.0 % 3.00 oz 3.5 Loose Pellet Hops 15 Min
UK Golding 5.0 % 3.00 oz 0.0 Loose Pellet Hops At turn off


Other Ingredients
Ingredient Amount When
Whirlfloc Tablet 0.50 oz In Boil
Yeast Nutrient 0.50 oz In Boil

Yeast
White Labs WLP028-Edinburgh Ale 6000 ml starter

Mash pH: 5.2
pH Adjusted with: Five Star 5.2

Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (68C/154F) w/Mash-Out

Step Type Temperature Duration
Rest at 154 degF 60
Raise to and Mash out at 171 degF 10