Brewing session ale today, is it good to go?

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Soulive

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5.5 gallons total

7.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 85.71 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 5.71 %
0.50 lb Vienna Malt (3.5 SRM) Grain 5.71 %
0.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.86 %
0.50 oz Centennial [10.30 %] (60 min) Hops 18.5 IBU
1.00 oz First Gold [6.50 %] (15 min) Hops 11.6 IBU
1.00 oz Centennial [10.00 %] (3 min) Hops 4.5 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Estimated Original Gravity:
1.041 SG (1.040-1.048 SG)
Estimated Final Gravity: 1.010 SG (1.008-1.012 SG)
Estimated Color: 9.1 SRM (5.0-16.0 SRM) Color [Color]
Bitterness: 34.6 IBU (25.0-40.0 IBU)

Mashed @ 156F for 60min
 

Yooper

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That looks really good to me, although I've never used First Gold hops. But that's going to be a nicely balanced beer, with good body. I like the looks of that! :mug:
 
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Soulive

Soulive

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Thanks YB. What would you guys ferment at? Should I go cooler/neutral or warmer/fruitier?
 

Yooper

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I personally think you have plenty going on with the malt and hops, so I'd ferment that Nottingham right in the middle- maybe 64-65 and avoid fruitiness. I like nottingham because it's so clean and you can really taste the malt then.
 
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