Give me pointers on my partial mash grain bill

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Zwerg

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Hi all, I'm going to take a stab at my first stove-top partial mash. Inspiration here was Samuel Smith's Nut Brown Ale, I'm going to see if my LHBS has the Yorkshire Squares yeast but if not I will plan to use WLP002.

Melanoidin may be out of place here, but I was noticing how similar the flavor profile of this beer is to a dunkel (another favorite style of mine) and I figure the melanoidin will ensure there's a nice rich maltiness. Feldblume is a "light golden malt" from a craft maltster near where I live (Oakland, CA).

I haven't brewed this style before and I'm looking forward to greater versatility/control with partial mashing - anyone who has brewed this style before, do you think this will get me in the ballpark?

Thanks.

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As you noted, the use of Melanoidin is unusual. The other specialty malts look reasonable. There is sufficient base malt to provide the enzymes for a good conversion.

Double check the size of the LME container: 3.3 lbs is a common size for LME. 45 min boil with the later addition of LME looks good.
 
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