Good points everyone. Thanks for taking the time to think about my recipe. I am going to go ahead and take another pound of Munich out of the recipe to get the OG a little lower. Grain bill will now be 12 pounds Marris Otter, 3 lbs Munich, 1 pound Carared.
Thought long and hard about adding sugar, but I don’t think I’m going to add it to this one. My hope is that with just 1 pound of Carared it won’t finish cloying. If it does, I will know to use the sugar next time.
Glug, my first two all-grain batches used GW 2-row as the base, and I just felt like they were lacking a certain malt character that I am hoping to have in this one. That is my thinking behind using the maris otter and Munich. I know the hops will mask some of the nuances, but i am hoping they contribute to more malt fullness behind the hops.
As to FWH vs Flame-out, I am really torn on this one. I have never used FWH, so was going to include them as kind of an experiment. On the other hand if there really isnt a big flavor contribution from them, I would rather just add them later in the boil. Maybe I will keep the FWh, but add another 2 oz at flame-out.
I will put the changes into Beersmith and post the final recipe tonight. Brew-day is tomorrow. Thanks again for all the help!