Old Ale - Comments Welcome

Here is the Old Ale. I will be brewing this at the same time as my Nut Brown Ale. I will be using the same grains in the partial mash with the difference of strength coming from the LME and DME.

Title: Old Mr. Brown's Squirrel Tale Ale

Brew Method: Partial Mash
Style Name: Old Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6 gallons
Boil Gravity: 1.070
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.077
Final Gravity: 1.015
ABV (alternate): 8.57%
IBU (tinseth): 47.71
SRM (morey): 31.48

FERMENTABLES:
8 lb - Liquid Malt Extract - Maris Otter (66%)
1.75 lb - Dry Malt Extract - Light (14.4%)
16 oz - American - Victory (8.2%)
14 oz - United Kingdom - Chocolate (7.2%)
8 oz - United Kingdom - Crystal 60L (4.1%)

HOPS:
2.75 oz - East Kent Goldings, Type: Pellet, AA: 5.4, Use: Boil for 60 min, IBU: 42.74
0.5 oz - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 30 min, IBU: 4.98

OTHER INGREDIENTS:
1 tsp - Irish Moss, Time: 15 min, Type: Fining, Use: Boil
2 g - Gypsum, Type: Water Agt, Use: Mash

YEAST:
Wyeast - Thames Valley Ale 1275
Starter: Yes
Form: Liquid
Attenuation (custom): 78%
Flocculation: Med-Low
Optimum Temp: 62 - 72 F
Fermentation Temp: 65 F
Pitch Rate: 1.25 (M cells / ml / deg P)

I'm looking for an old ale recipe to make a mince meat ale, winter warmer, for the holidays.

How did you come up with this one?

Looks good.

https://www.google.com/amp/www.food...ie-recipe2.amp.html?client=ms-android-verizon

The mince meat without the suet. 😆

Ingredients
2 Granny Smith Apples, peeled, cored and quartered
8 ounces golden raisins
6 ounces dark brown sugar
4 ounces dried figs, coarsely chopped
2 ounces dried cherries
2 ounces beef suet, coarsely chopped, omitted
1 -ounce crystallized ginger, coarsely chopped
1/2 cup brandy
1 orange, zested and juiced
1 lemon, zested and juiced
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground allspice
1/4 teaspoon freshly ground clove