Recipe Critique: Scottish Pale Ale

[tlazaroff]

So, a friend had a great name for a beer, 'Hop Scotch'. The first thing that popped into my head was making a traditional Scottish Export 70 but hopped up like a traditional APA. I had two other goals in mind when writing this recipe: keep it simple, and keep it session-able. All feedback is welcome!

Hop Scotch
Batch Size: 2.5 gallons
OG: 1.042
FG: 1.011
ABV: 4.0%
IBU: 40

Boil Duration: 60m

Mash Schedule:
Mash Efficiency: 75%
Single Infusion: 154F for 60m

Fermentables:
3lb 12oz (85%) Maris Otter Malt
9.11oz (13%) Caramel 80L Malt
1.40oz (2%) Roasted Barley Malt

Hops:
Hallertaur Mittlefruh 3.8%AA .67oz @60m
Hallertaur Mittlefruh 3.8%AA .67oz @20m
Hallertaur Mittlefruh 3.8%AA .67oz @5m
Hallertaur Mittlefruh 3.8%AA .67oz @Dry-Hopped

Yeast:
White Labs WLP028 - Edinburgh Ale

Other Ingredients:
Whirlfloc Tablet
Yeast Energizer

 

[brettwasbtd]

I'd up the mash temp a couple degrees. I like a solid full body on my scottish ales, should try and keep that aspect of the scottish in what is probably going to end up tasting more like a bitter? If you do this might need to up the base malt to make up for a higher FG