american stout critiques

[andrea93]

hi!
i'm going to brew an american stout. My goal is to brew a pretty easy drinking beer, with a medium body. Of course malts will be the backbone of the beer. I'd like to have a rich maltiness with caramel, nutty and toasty flavors. I think it is important maintain the toasty part under control, to avoid clashing with hops. I'd like to have a good presence of hops flavour (either citrusy and resiny), without they overwhelm the malt component.
To reach this goal I've written this recipe:

og: 1061 fg: 1012 alc: about 6,5%
srm: 42 ibu: 70 (rager)

3550grams (7.8lb) (60%) pils (out of style but i've got a surplus)
1000g (2.2lb)(17%) munich 10L
600g (1.3lb) (10%) carared 25L
200g (7oz) (3%) biscuit 25L (for a bit of nuttiness)
385g (0.85lb) (6,5%) chocolate 400L
210g (7oz) (3,5%) roasted barley 600L

25g (1oz) chinook 60min
30g (1oz) cascade 5 min
15g (0.5oz) chinook 5min
20g (0.7oz) cascade 0 min
10g (0.35oz) chinook 0 min

yeast: fermentis us05

I'm italian so malts weights are in grams. I've written also lbs and percentage in brackets to help you to understand my recipe.
Any advice and critique to reach my goal are very helpful!
Cheers!

 

[MVKTR2]

I'd cut some of the carared out, cut it down to 400 grams or 12 oz or so, maybe even 200 grams. I'd also cut down the late hops just a bit, maybe reduce it by 1 oz.

As is, it'd make a fine beer, but it should dry out & be more drinkable with less carared. As for the hops, it is a matter of taste. The 3.5 oz you're using is by no means to much but is a matter of what you want.

I'd mash at 149-150 F to get it to be nice and dry/drinkable and use middle of the road water, not to soft or hard.