2nd recipe attempt. how does it look?

[MFT12]

my 2nd attempt at my own recipe. put it in beersmith. did i screw anything up? should i make any changes? Thanks!

blackness
American Stout
Type: All Grain Date: 2/23/2014
Batch Size (fermenter): 5.50 gal Brewer: Tony
Boil Size: 7.89 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 6.76 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.75 gal Est Mash Efficiency 85.1 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
7 lbs Borlander Munich Malt (Briess) (10.0 SRM) Grain 1 44.4 %
2 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 2 12.7 %
2 lbs Munich (Cargill) (9.5 SRM) Grain 3 12.7 %
1 lbs 8.0 oz Special B (Dingemans) (147.5 SRM) Grain 4 9.5 %
1 lbs Roasted Barley (Simpsons) (550.0 SRM) Grain 5 6.3 %
12.0 oz Black Malt (Simpsons) (550.0 SRM) Grain 6 4.8 %
12.0 oz Chocolate Malt (Simpsons) (430.0 SRM) Grain 7 4.8 %
12.0 oz Oats, Golden Naked (Simpsons) (10.0 SRM) Grain 8 4.8 %
1.00 oz Pride of Ringwood [9.00 %] - Boil 60.0 min Hop 9 24.5 IBUs
1.00 oz Tradition [6.00 %] - Boil 30.0 min Hop 10 12.6 IBUs
0.50 oz Tettnang [4.50 %] - Boil 20.0 min Hop 11 3.7 IBUs
1.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 12 -
0.50 oz Pride of Ringwood [9.00 %] - Boil 15.0 min Hop 13 6.1 IBUs
1.00 oz Hallertauer [4.80 %] - Boil 10.0 min Hop 14 4.7 IBUs
0.50 oz Tradition [6.00 %] - Boil 10.0 min Hop 15 3.0 IBUs
0.50 oz Pride of Ringwood [9.00 %] - Boil 5.0 min Hop 16 2.4 IBUs
0.50 oz Tettnang [4.50 %] - Boil 5.0 min Hop 17 1.2 IBUs
1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml] Yeast 18 -

Beer Profile

Est Original Gravity: 1.070 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.020 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.6 % Actual Alcohol by Vol: 4.7 %
Bitterness: 58.2 IBUs Calories: 151.6 kcal/12oz
Est Color: 71.8 SRM
Mash Profile

Mash Name: Single Infusion, Full Body, No Mash Out Total Grain Weight: 15 lbs 12.0 oz
Sparge Water: 4.86 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 22.89 qt of water at 166.5 F 156.0 F 45 min

Sparge Step: Fly sparge with 4.86 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

 

[Yooper]

There are some things that you have in too great a quantity. The first is crystal 120L, and special B. Those are a bit different, but similar enough that you're duplicating them- and both are very strong flavored and should be used in a much smaller quantity. You've got like 20+% total of that, and it needs to be cut drastically.

The roasted barley is nice- but you've also got black patent and chocolate malt as well. That's going to be acrid and roasty- again, too much.

I also think it's too much in the way of hops- lots of competing flavors there. I'd get rid of the vast majority of the hops, and only use them at bittering (60 minutes).

A Munich malt base can be nice, but I'd consider using far less Munich malt and using an US or English base malt, like US two-row or Maris otter. Munich malt is great, but intensely malty and strong. I'd use a base of Maris Otter for a bready malt base, and add a pound or two of Munich malt for character if wanted.

 

[MFT12]

thanks I redid it a little to what you said.
blackness
American Stout
Type: All Grain Date: 2/23/2014
Batch Size (fermenter): 5.50 gal Brewer: Tony
Boil Size: 7.89 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 6.76 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.75 gal Est Mash Efficiency 85.1 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 50.0 %
2 lbs Munich (Cargill) (9.5 SRM) Grain 2 14.3 %
1 lbs 8.0 oz Borlander Munich Malt (Briess) (10.0 SRM) Grain 3 10.7 %
1 lbs Roasted Barley (Simpsons) (550.0 SRM) Grain 4 7.1 %
1 lbs Special B (Dingemans) (147.5 SRM) Grain 5 7.1 %
12.0 oz Black Malt (Simpsons) (550.0 SRM) Grain 6 5.4 %
12.0 oz Oats, Golden Naked (Simpsons) (10.0 SRM) Grain 7 5.4 %
1.00 oz Pride of Ringwood [9.00 %] - Boil 60.0 min Hop 8 25.3 IBUs
1.00 oz Tradition [6.00 %] - Boil 30.0 min Hop 9 13.0 IBUs
0.50 oz Tettnang [4.50 %] - Boil 20.0 min Hop 10 3.8 IBUs
1.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 -
0.50 oz Pride of Ringwood [9.00 %] - Boil 15.0 min Hop 12 6.3 IBUs
1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml] Yeast 13 -

Beer Profile

Est Original Gravity: 1.065 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.1 % Actual Alcohol by Vol: 4.7 %
Bitterness: 48.4 IBUs Calories: 151.6 kcal/12oz
Est Color: 52.6 SRM
Mash Profile

Mash Name: Single Infusion, Full Body, No Mash Out Total Grain Weight: 14 lbs
Sparge Water: 5.20 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 20.70 qt of water at 166.3 F 156.0 F 45 min

Sparge Step: Fly sparge with 5.20 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

 

[MFT12]

I also got ride of Tettnang hops all together