Very complex.. i will have to plug it in to my software.
I personally would not use the Muntons..I am not a fan. I would make a huge starter with Irish ale yeast..step the starter up a few times..or pitch over the yeast cake..but If you have a ton of trub in the fermenter..u will only add more. This is why I like to let my trub drop out before I put in carboy...
I would up the roasted barley and cut back on black patent,,but that is just my opinion..
the brown sugar will help dry it out so thats good..
Primary: DFH 60 IPA
Secondaty: Blond Ale, Apfelwine, Crandaddy mead
Bottle: Blue moon clone,Kolsch, Eds House Ale, Barley wine, Stone IPA, Oatmeal stout, Hefe,
Drinking: 60 minute IPA, Honkers Ale, Wheat, cherry wheat, Appfelwine,
On Deck: Imperial Stout,