Yet another critique my recipe

[mullet6577]

I just ordered a few pounds of 2016 hops, because why not? Trying to put something together for a simple brew day based on easy measurements and what can be had online.

So far I have this:

Brew Method: BIAB
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.050
Efficiency: 75% (brew house)


STATS:
Original Gravity: 1.059
Final Gravity: 1.009
ABV (standard): 6.57%
IBU (tinseth): 44.55
SRM (morey): 9.2

FERMENTABLES:
10 lb - American - Pale 2-Row (83.3%)
1 lb - American - Caramel / Crystal 60L (8.3%)
.5 lb - Cane Sugar (8.3%)

HOPS:
0.5 oz - Nugget, Type: Pellet, AA: 14, Use: Boil for 60 min, IBU: 23.4
0.5 oz - Centennial, Type: Pellet, AA: 10, Use: Boil for 15 min, IBU: 8.29
0.5 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 15 min, IBU: 5.81
0.5 oz - Centennial, Type: Pellet, AA: 10, Use: Boil for 5 min, IBU: 3.33
0.5 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 5 min, IBU: 2.33
1 oz - Centennial, Type: Pellet, AA: 10, Use: Dry Hop for 7 days
1 oz - Cascade, Type: Pellet, AA: 7, Use: Dry Hop for 7 days

Planned mash temp is around 150°F
With the sugar and low mash temp I figure it will end up fairly dry and I'm good with that

Anyone see anything completely wrong with this?

Thanks

 

[TheAleRunner]

Personal preference, but I'd drop the Crystal 60 entirely, or at least get it down to <5% of the grain bill. I'd replace it with some Munich for malt character without the crystal sweetness. But that's what I like. One thing I've learned about beer is that everyone likes something different.

 

[jerbrew]

I don't see anything completely wrong with it.

I would replace some of the 2-row with light Munich malt. It will give it that bready malty goodness a pale ale should have without adding sweetness and keeping it fermentable. I would also lose the cane sugar, dial back the crystal (color, amount, or preferably both), and rely on the munich, I too prefer my beers pretty dry.

 

[mullet6577]

Changed it up a bit based on the feedback so far (added some munich and dropped the crystal and cane sugar), hops stay the same

STATS:
Original Gravity: 1.059
Final Gravity: 1.010
ABV (standard): 6.49%
IBU (tinseth): 44.49
SRM (morey): 5.62

FERMENTABLES:
10 lb - American - Pale 2-Row (83.3%)
2 lb - American - Munich - Light 10L (16.7%)

 

[Jimbodaman]

If you have the time don't be scared to mash at a lower temp say 146F for 90 minutes, I prefer the mash temp extremes and use them all the time. I've never had a problem with low mash temps making my beers "flabby". Cheers.

 

[ProblemChild]

If you have the time don't be scared to mash at a lower temp say 146F for 90 minutes, I prefer the mash temp extremes and use them all the time. I've never had a problem with low mash temps making my beers "flabby". Cheers.

Especially with two lbs of crystal. mash low!!