Strong Scottish Ale Recipe Feedback.

Anyone see any glaring omissions in this recipe, or have suggestions? Thanks!

Style: Strong Scotch Ale
TYPE: All Grain

Recipe Specifications
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Boil Size: 7.15 gal
Post Boil Volume: 5.46 gal
Batch Size (fermenter): 5.00 gal
Estimated OG: 1.085 SG
Estimated Color: 23.4 SRM
Estimated IBU: 25.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.6 %
Boil Time: 90 Minutes

Ingredients:
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13 lbs Pale Malt, Maris Otter (3.0 SRM)
1 lbs 8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM)
8.0 oz Cara-Pils/Dextrine (2.0 SRM)
6.4 oz Honey Malt (25.0 SRM)
6.4 oz Roasted Barley (300.0 SRM)
0.5 oz Peat Smoked Malt (2.8 SRM)
1.50 oz Goldings, East Kent [5.00 %] - Boil 60.0 Hop
0.50 oz Goldings, East Kent [5.00 %] - Boil 5.0 Hop
2.0 pkg Scottish Ale (Wyeast Labs #1728) [124.21 Yeast


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 15 lbs 13.3 oz
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Name Description Step Temperat Step Time
Mash In Add 21.79 qt of water at 163.7 F 153.0 F 60 min

Sparge: Batch sparge with 2 steps (0.28gal, 3.83gal) of 168.0 F water

1 Gallon of First Running to be caramelized.

Fermenting @ 60F


Water treatment:

 

Remember your kettle caramelization technique when you boil. Also, ferment this cooler than your typical ale (low 60s, or even high 50s). Condition it out for a few weeks after fermentation. Be patient with this style.

 

I would cut the late hop addition. I don't ever do late hop additions on Scottish Ales. I'd also probably mash it a bit higher than that, maybe 156?

 

Thanks for that, I'll add that to the original post.

 

Thanks for the suggestion, I have been debating about both.