Soulive gives good info. my comment about roasted barley, is I've been given the tip to keep that malt separate, and add it when you do the first drain/recirculate (vorlauf). that'll keep it from getting overwhelming.
seems like a lot of brown sugar AND molasses. if it was a half pound of each it wouldn't seem like so much.
but it appears to be an established recipe...maybe go with light molasses and light brown sugar?
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