Opinion on my spring ale - overkill?
Looking for some opinions on my upcoming concoction. I did this as a partial mash about a year ago, and it actually came out OK. It was one of my first recipies, after brewing for about 6 months. I've decieded to come back and try it all-grain. I'm looking for something with a big nose, yet not too big - some sort of a fresh, citrusy spring type beer. Not too bitter with a strong aroma. Here goes:
5 gal batch. 1056 yeast from the dregs of some centennial blonde. mash at 152, 1.5 qt/lb. 60minute boil.
OG = 1.057
IBU = 35 (I brew in Denver, so only get about 80% hop utilization)
5 lb 2 row
5 lb white wheat
1 lb flaked wheat
8 oz honey malt
0.5lb munich 20L
0.25 lb crystal 60
5.6 oz acidulated malt (to get my mash pH down to about 5.5room temp)
also adding about 3.75 g CaCl2 and about a gram of gypsum to the mash and the single batch sparge. I use EZ Water.
1 oz cascade 60 min
1 oz cascade 10
1 oz centennial 10
1 oz citra 3
1 oz amarillo 3
1 oz each of falconer's flight, citra, and amarillo at knockout. Let steep for 15 minutes.
dry hop with 1 oz each of cascade, citra, and amarillo for 14 days, then add 1 oz each of falconer's flight and centennial for another 7 days.
Any thoughts? Is it overkill? Will the late hops add too much bitterness?
Edit - the partial mash recipe was 4 lb wheat extract, 2.5 lb 2 row, 2.5 lb wheat, 0.5 carapils, 0.25 honey, 0.25 munich. I generally tried to convert this to AG.