Basic Brown Ale

[Indiana Red]

How does this sound:

8 lbs Maris Otter
12 oz. Crystal 120
12 oz. Chocolate 350
8 oz. Munich
8 oz. Biscuit
mashed at 156,

1.5 oz. Goldings 5%a, 60 minutes
.5 oz. Golldign 5%a, 10 minutes

About 30 IBUs
Looking for something mild smooth and "dark" for wedding guests (craft beer mugles) that may not think they like "dark beers"

Should be around 1.05 and even though the decent starter I have should do a good job, that highter mash temp Im thinking should give it a litel more body and smoothness.
Ill post my tasting test of course but any thoughts or "WHT did you do that" are welcome...

 

[jmitchell3]

looks fine! ferment with s04 or wlp-002 or other similar strain?

 

[imasickboy]

Similar to my house brown.

I would even out all the specialty malts at 8 ounces, and drop the IBU's to about 20. I find it tastes best after 5 weeks, so don't rush it.

 

[Indiana Red]

Thanks, yeah the other British strains would i think be more "correct" but I have cal ale 001 harvested yeast already so Ill go with that. I may take those specials down and shorten the bitter boil time.... good point. Planning to keg, force carb and bottle in about 4 weeks... it will be a little too fresh but hopefully OK
Thanks