Thoughts on this recipe please

[VApatriot]

This is a variation of Biermuncher's Centennial Blonde Ale. I've already got all the ingredients and am going to brew this soon. Please take a look and let me know what you all think. Thanks.

Recipe Type: All Grain
Yeast: US-05 / Nottingham
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5.0
Target Original Gravity: 1.062
Target Final Gravity: 1.012
Est. IBU: 33.06
Est. Color: 4.37
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 9 days @ 64 degrees F
Secondary Fermentation (# of Days & Temp): 7 days @ 64 degrees F

Batch Size: 5.00 gal
Boil Size: 6.50 gal
Actual Preboil OG: 1.___ SG
Actual OG: 1.___ SG
Actual FG: 1.___ SG
Brewhouse Efficiency: 70.0% ??
Boil Time: 60 Minutes

Ingredients

Grains:
9.50 lb.. Pale Malt (2 Row) US (2.0 SRM)
0.75 lb.. Cara-Pils/Dextrine (2.0 SRM)
0.25 lb.. Caramel/Crystal Malt - 10L (10.0 SRM)
0.75 lb.. Vienna Malt (3.5 SRM)

Hops:
0.50 oz.. Centennial [8.50%] (60 min)
0.50 oz.. Centennial [8.50%] (25 min)
0.50 oz.. Citra [13.2%] (5 min)
0.50 oz.. Citra [13.2%] (0 min)

Yeast:
1 Pkg Safale US-05 – or – 1 Pkg Nottingham

- Foundation water (to cover false bottom) – use 1 ¼ gallon
- Mash water - use 1 1/4 quarts per pound of grain = 3 ½ gallons, 2 oz.
- Sparge water - use 1 1/2 quarts per pound = 4 gallons, 3 ½ cups

- Mash at 150 degrees F. for 60-75 minutes.
- Mash out at 168 degrees F. for 10 minutes
- Sparge water temp – 168.0 degrees F

 

[blackbeer]

i'd replace the 60 and 20 with equal ibu of magnum at 30 and move the 1 oz centennial to a 30 minute hop stand below 170. using expensive hops for bittering is kind of a waste IMO.