Scholar's Mate Sweet Stout

[dragonfyre]

I am planning on making this to be ready for St. Patrick's Day. I need pointers though, I feel that there are too many roasted malts happening despite the lactose and brown sugar. Thoughts? This is a BIAB recipe.

Boil Size: 3.88 gal
Post Boil Volume: 3.13 gal
Batch Size (fermenter): 2.50 gal
Bottling Volume: 2.28 gal
Estimated OG: 1.058 SG
Estimated Color: 36.5 SRM
Estimated IBU: 26.0 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 74.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.50 gal Poland Spring (R) Water 1 -
1.60 g Baking Soda (Mash 60.0 mins) Water Agent 2 -
1.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
1.00 g Salt (Mash 60.0 mins) Water Agent 4 -
0.50 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 5 -
4 lbs 8.0 oz Pale Ale (Crisp) (4.0 SRM) Grain 6 74.0 %
6.0 oz Chocolate Wheat (Weyermann) (413.0 SRM) Grain 7 6.2 %
4.0 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 8 4.1 %
3.0 oz Roasted Barley (Crisp) (575.0 SRM) Grain 9 3.0 %
2.5 oz Carapils (Briess) (1.5 SRM) Grain 10 2.5 %
7.0 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 11 7.1 %
3.0 oz Brown Sugar, Dark (50.0 SRM) Sugar 12 3.0 %
0.25 oz Target [9.50 %] - Boil 60.0 min Hop 13 15.6 IBUs
0.75 tsp Irish Moss (Boil 15.0 mins) Fining 14 -
0.25 oz Fuggles [4.50 %] - Boil 15.0 min Hop 15 3.7 IBUs
0.75 oz Fuggles [4.50 %] - Steep/Whirlpool 20.0 Hop 16 6.7 IBUs
1.0 pkg London Ale III (Wyeast Labs #1318) [124. Yeast 17 -

 

[Sippin37]

I think it looks good. You can probably drop the Carapils since the lactose in not fermentable and will provide plenty of body to the beer. I wouldn't do any hop addition past 15 minutes, unless you really love that earthy taste of Fuggles. I also don't think you should include brown sugar at all in the recipe, but that's just my opinion. Cheers!