After a bunch of little tweaks and advice from some wise souls on this site I have decided to brew this recipe this weekend. Please let me know if you have any criticisms.
2 lbs Caramel/Crystal Malt - 40L (40.0 SRM)
1 lbs Honey Malt (25.0 SRM)
3 lbs Light Dry Extract (8.0 SRM)
1.50 oz Nugget [13.00 %] - Boil 60.0 min
1.00 Items Whirlfloc Tablet (Boil 15.0 mins)
0.50 oz Cascade [5.50 %] - Boil 15.0 min
0.50 oz Mosaic [11.00 %] - Boil 15.0 min
0.50 oz Cascade [5.50 %] - Boil 5.0 min
0.50 oz Mosaic [11.00 %] - Boil 5.0 min
5 lbs Light Dry Extract [Boil for 3 min](8.0 SRM)
2 lbs Sugar, Table (Sucrose) [Boil for 3 min](1.0 SRM)
1.0 pkg London Ale Yeast (Wyeast Labs #1028)
3.00 oz Mosaic [11.00 %] - Dry Hop 14.0 Days
Est Original Gravity: 1.091
Est Final Gravity: 1.020
Estimated Alcohol by Vol: 9.3 %
Bitterness: 81.7 IBUs
Est Color: 15.7 SRM
I will be doing a 2 step starter (step 1 already done) for this since its a big beer.
I want this to be a bit sweeter so my biggest concern is I get a higher attenuation than expected and end up with a dry and overly alcoholic beer. Do you think I have too much table sugar? BeerSmith2 actually estimated my FG to be at like 1.013 and a 10.4% ABV which is not what I’m looking for.
Thoughts or criticisms?