Would love thoughts on the below draft recipe--especially thoughts on adding sugar, the hoping schedule, and the mash temp. Many thanks!
Recipe Type: Partial Grain
Yeast: WLP007 Dry English Ale Yeast
Yeast Starter: Yes
Batch Size (Gallons): 5.25
Original Gravity: 1.10
Final Gravity: 1.030
IBU: 70
Boiling Time (Minutes): 60
Color: 62 SRM
Flaked Barley 1.5#
Munich Malt 3#
Crystal 60L .5#
Special B 1#
Black Patent Malt 1.5#
Chocolate Malt .5#
Pale Chocolate Malt .5#
DME (light) 6#
Brown Sugar 2#
Mash for 90 minutes at 153 degrees.
60min 1.5 Northern Brewer (8.7% AA)
30 1 oz Northern Brewer
15 1 oz Northern Brewer, Cascade (6.3%), Centennial
Recipe Type: Partial Grain
Yeast: WLP007 Dry English Ale Yeast
Yeast Starter: Yes
Batch Size (Gallons): 5.25
Original Gravity: 1.10
Final Gravity: 1.030
IBU: 70
Boiling Time (Minutes): 60
Color: 62 SRM
Flaked Barley 1.5#
Munich Malt 3#
Crystal 60L .5#
Special B 1#
Black Patent Malt 1.5#
Chocolate Malt .5#
Pale Chocolate Malt .5#
DME (light) 6#
Brown Sugar 2#
Mash for 90 minutes at 153 degrees.
60min 1.5 Northern Brewer (8.7% AA)
30 1 oz Northern Brewer
15 1 oz Northern Brewer, Cascade (6.3%), Centennial