Recipe Critique: Manzanita Red Ale

[tiop]

Any thoughts on this American Strong Ale / Imperial Red? I'm hoping to go for a firmly bitter but decidedly malty beer with some complimentary oak accents. Also how much of the American medium toast oak should i use and for how long? Also is that too much Chinook (both bittering and late)?

Manzanita Red Ale

Est Original Gravity: 1.081 SG

Est Final Gravity: 1.016 SG

Estimated Alcohol by Vol: 8.7 %

Bitterness: 100.0 IBUs

Est Color: 15.6 SRM

Mash Name: 02 - Light/Medium Body Profile (150)

Ingredients Amt Name

14 lbs Pale Malt (2 Row) US (2.0 SRM)

1 lbs 8.0 oz Munich 10L (Briess) (10.0 SRM)

1 lbs Carared (20.0 SRM)

8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM)

3.2 oz Carafa II (412.0 SRM)

2.52 oz Chinook [13.00 %] - Boil 60.0 min

1.50 oz Chinook [13.00 %] - Steep/Whirlpool 0.0 min

1.00 oz Simcoe [13.00 %] - Steep/Whirlpool 0.0 min

2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml]

3.00 oz Centennial [10.00 %] - Dry Hop 0.0 Days

2.00 oz Simcoe [13.00 %] - Dry Hop 0.0 Days

1.00 oz American Medium Toast Oak Soaked in Rum

 

[guidoz83]

For me it's a solid recipe. Very good!
I want to do a similar batch. Maybe I switch a carafa and crystal 80 with a hint of caraaroma, or a more raisins flavour of special b.
For my idea, the chinook is good, maybe a less, for bitter addition and add more in whirpool. Unfortunately i'ven't no idea of oak chips

 

[tiop]

Cool thanks!

 

[guidoz83]

Another thing i'd like to do it's to add some pine syrup to recipe. I'm doing a pine cone syrup with the last green pine cone i find here and cane sugar. try it!