Imperial Red? or something else?

[JStans12]

This is what I'll be brewing tomorrow. I was originally aiming for an imperial red but I've strayed quite a bit from the standard recipes in that category. I'm mostly interested in your predictions and how you would categorize it based on the recipe. We'll save the real critiquing for the taste test.

Size: 3 Gallons

8lbs Maris Otter
1lb Golden Naked Oats
.75lb Victory Malt
.25lb Chocolate Malt (350)

Hopping with Chinook and Cascade to about 54 IBUs. Moderate dry hopping.

Mashing at 152 for 60-75 minutes and mashing out at 168 for 10 minutes.

EDIT: and I'm using Wyeast 1335

Estimating:
OG 1.086
FG 1.022
ABV 8.4
IBUs 54
SRM 18

I'm hoping for some bold, nutty and bready malt flavors to balance out pine and grapefruit hop flavors. What do you think?

Do you think I'll be able to achieve a red color with this malt bill or will it be more on the brown side?

 

[JStans12]

eh?

 

[Bazaar]

GNO tend to make beer a bit cloudy, and you may have overshot the color a bit. I usually shoot for 12-15 for my Imperial Red, and that seems to work. Also, certain malts give off a red hue (crystal 40-90, melanoiden and Vienna come to mind). Looks like a hoppy English-type brown to me.