Small beer - Need some thoughts on my recipe

I'm looking to make a small beer with a somewhat prominent biscuit malt at the front with a toasted/slightly roasted finish. I don't want it too sweet but I'd like enough crystal to give it a slight caramel note and help with the body. I'd like the bitterness to be on the malt side of balanced (still without sweetness) but also a bit crisp in the finish if possible.

Any thoughts on the below recipe? It's a ten gallon batch that should have an OG of 1.034. w/ 16 IBU.


Fermentables

US Pale Ale Malt____ 11.00 lb____75.9 % 3.4 In Mash/Steeped
US Caramel 15 Malt____1.25 lb____ 8.6 % 1.7 In Mash/Steeped
Belgian Biscuit Malt____1.00 lb____ 6.9 % 2.0 In Mash/Steeped
UK Brown Malt____ 0.75 lb____ 5.2 % 3.8 In Mash/Steeped
US Special Roast Malt____0.50 lb____ 3.4 % 2.2 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
US Willamette 4.5 % 2.00 oz 16.3 Loose Whole Hops 60 Min From End

 

Is this a 5 or 10 gallon batch? Not sure that 14.5 lbs of grain in a 5 gallon batch would make a small beer.

 

My internet is SLOW tonight. I tried to update that part but it double posted. Anyway, should be a 1.035 and about 16 IBU.

 

Looks good, but you might try dropping the special roast and switching your base malt to something like Maris Otter for more of a malty backbone with a simpler bill.

Let us know how it comes out!

 

I'd like to do that but I've got a sack of Pale I'm trying to go through. Might be able to make a switch to Golden Promise.