Reading through this thread, did I miss it? Someone who said: "this is your first all-grain - don't waste your money on an IIPA or other big beer".
The focus on a first all-grain beer should not be on recipe formulation; it should be on process. There are many factors that go into a mash. The first time one should assume about a 65-70% mash efficiency, obsess over temperature, mash stirring, measure first runnings, second runnings, pre-boil and post boil gravity and temperatures, vorlaufing, avoiding grain in your wort, knowing the difference between alpha and beta amylase and how to get them, etc. Then you work on water chemistry, pH, etc. until you can get repeatable results. Then you start doing big beers.
Even then you should always keep some extra dry malt, water and corn sugar around to adjust S.G. if you are off significantly. Or adjust your bittering hops for that different style beer you wind up with. Or boil longer to concentrate the wort.
The focus on a first all-grain beer should not be on recipe formulation; it should be on process. There are many factors that go into a mash. The first time one should assume about a 65-70% mash efficiency, obsess over temperature, mash stirring, measure first runnings, second runnings, pre-boil and post boil gravity and temperatures, vorlaufing, avoiding grain in your wort, knowing the difference between alpha and beta amylase and how to get them, etc. Then you work on water chemistry, pH, etc. until you can get repeatable results. Then you start doing big beers.
Even then you should always keep some extra dry malt, water and corn sugar around to adjust S.G. if you are off significantly. Or adjust your bittering hops for that different style beer you wind up with. Or boil longer to concentrate the wort.