McChouffe clone attempt

[u81doughboy]

I'm attempting to formulate a recipe to clone McChouffe (or something like it). I think it's a great mash-up of both Belgian and Scotch styles. Here's what I have thus far and would appreciate some input.

Type: All Grain
Equipment: BIAB
Batch Size: 5.50 gal
Boil Time: 90 min
Efficiency: 74.00 %

12 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1 70.6 % 0.94 gal
2 lbs Barley, Torrefied (1.7 SRM) Grain 2 11.8 % 0.16 gal
8.0 oz Aromatic Malt (26.0 SRM) Grain 3 2.9 % 0.04 gal
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 2.9 % 0.04 gal
2 lbs Candi Syrup, D-180 [Boil] (180.0 SRM) Extract 5 11.8 % 0.18 gal
1.00 oz Styrian Goldings [5.40 %] - Boil 60.0 min Hop 6 12.6 IBUs -
1.00 oz Saaz [3.75 %] - Boil 30.0 min Hop 7 6.7 IBUs -
Belgian Ardennes (Wyeast Labs #3522) [124.21 ml] Yeast

Est Original Gravity: 1.084 SG
Est Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 8.5 %
Bitterness: 19.3 IBUs
Est Color: 26.3 SRM

I think I might be low on the IBU, probably should aim for mid/upper-20's.

I'm still working on the mash steps, but I'm thinking a multiple step mash around 146 for 30, 154 for 60, 168 for 10 mash-out.

I do appreciate all thoughts and critiques.

 

[tellyho]

I might think about a little kettle caramelization - take the first gallon and boil down to a quart.

 

[u81doughboy]

I was thinking about that. I've used that technique with my other Scotch ales, but so far I was thinking the D-180 might work better. I think that would make it a little more of a Belgium profile.
Maybe I could cut the D-180 in half and use some boil down to compensate.

 

[tellyho]

D180 is certainly faster. Which is a plus in my book.

 

[tellyho]

As you say, that amount of hops seems small.