Graham Cracker Ale - recipe feedback

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gwind

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Wilmington, DE
Hi,
I am looking to make a Graham Cracker Ale. The flavor profile goal is to taste like a graham cracker - honey, sweet, biscuity. I want an easy drinking, light/medium body roughly 5% abv ale. Here is what I have (note 3 gallon all-grain batch):
Mash @ 152 F:
  • 3 lb Pale Ale Golden Promise (Simpsons) 60%
  • 8 oz Biscuit (Dingemans) 10%
  • 8 oz Caramel Vienne Malt 20 L (Briess) 10%
  • 8 oz Cookie (Viking) 10%
  • 4 oz light brown sugar 5%
  • 4 oz honey 5%
  • 2/3 of a 14.2 oz box (~9.5 oz) of Nabisco Honey Maid Graham Crackers (will include in mash, but not including in overall mash %. Not planning to use rice hulls to avoid clumping / clogging)
Hops: .25 oz Magnum, 60 minute boil. Would you add another .25 oz Magnum with 10 minutes left? What about Amarillo with 10 min boil left? I am trying to use hops I already have, those being Amarillo, Citra, Magnum, and Sabro. Open to other types of hops (Hallertau?), but would want to know why over the ones I already have.
Yeast: US-05 (open to others, if you'd change the yeast, why?). Ferment at 70 F (room temp) for 7 days, or until FG is constant.

Per BrewFather: OG: 1.045, FG: 1.006, ABV: 5.1%, SRM 9.2, IBU 21.

What are overall thoughts on the recipe? Any changes to mash build, hops, or yeast? I know adding actual graham crackers is controversial after reading other threads, but I want to try it for this batch (I am accepting the risk of a stuck sparge). My plan is to make 2 batches, the 2nd batch will be after I've been able to taste the first. The 2nd batch will be all else equal but with 2-row (vs golden promise), perhaps different hops, and maybe without the actual graham crackers depending on how my sparge goes.
 
I've found a correlation between 45 min mashes at 152* and a more pronounced malty flavor. I would't change a thing on the grain bill, as for the hopping, I would treat it like an October Fest or Scottish Ale and only do a 60 min addition. I think you're right on with the 50:50 BU:GU. Keep us posted as I'm interested in doing this. You know this base might just work for a Key Lime pie Lambic.
 
The flavor profile goal is to taste like a graham cracker - honey, sweet, biscuity. I want an easy drinking, light/medium body
Id predict honey, sweet, biscuit but not easy drinking and light/medium body.

At 35% specialty/caramel malt, this can easily turn out thick, sweet and very heavy bodied.

Im not sure about the graham crackers, might want to read the ingredients and avoid if there is cooking oil or other undesirables.
 
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