India Brown Ale recipe, critique please

[steinsato]

This is my first shot at an India Brown Ale. I basically just using ingredients I have on hand. Take a look at it and let me know if there are any ingredients that definitely should be changed. Thanks.

12 lb American 2-row
.75 lb Amber Malt
.5 lb White Wheat
.5 lb Crystal 60
.5 lb Chocolate Malt
2 oz Roasted Barley

1 1/8 oz 10.6% a.a. Magnum for 60 min
.5 oz 10.6% a.a. Norther Brewer for 30 min
1 oz 5.1% a.a. Tettnanger for 20 min
.5 lb Brown Sugar for 10 min
1 oz 5.1% a.a. Tettnanger at flame out
.5 oz 7.2% a.a. Kent Goldings at flame out

I'm not sure what kind of yeast to use either. I have:
Nottingham
Safale S-04
Wyeast Irish Ale 1084
Wyeast German Ale 1007
I could also buy some US-05 tomorrow if an american yeast is highly recommended.

OG= 1.070
FG=1.018
Color=23
Alc=6.9%
Bitterness=63
eff=75%

thought I'd mash in at 154F for an hour and boil for an hour.

Thanks for your thoughts.

 

[Golddiggie]

I'd suggest mashing a little cooler, like ~152... Will help it finish a little lower. I have liked what you get from Wyeast 1084 when I've used it... Haven't used the others...

I've not used white wheat in any of my brews so far, so I can't say what that will give the brew... The IBU's are more than I would go with, but if that's what you like, go for it...

If possible, I would leave out the brown sugar... My first brews had honey in them... Now I'm going with just what I get from the grain. Finding I'm enjoying the brews better this way. Not to say the others weren't good, I just like tasting just the grain in my brews now...

Just curious why you picked all German hops... Except for the EKG at flame out...

 

[steinsato]

The magnum and Tettnanger are just what I happened to have, I brew a lot of Kolsch. Original recipe I was looking at used Warrior and Vanguard which are not obtainable at my LHBS. Vanguard is close to Saaz and Hallertau so I figured I'd stick with a noble hop. The wheat I just added for a bit of head retention.

 

[Golddiggie]

Then the only thing I would change (maybe) would be the mash temp... Unless you were looking to have a fuller body to it (and slightly higher FG)...

I'd probably mash for an 60-90 minutes, then sparge for 15-30 minutes before going to the boil... But that's with my setup...

 

[steinsato]

Just to follow up, this beer came out ok, but not nearly enough hop flavor/aroma. It really just ended up being a Brown ale with an abv of around 7.4%. Doesn't taste bad, but it certainly isn't what I was hoping for.