New recipe advice

[rockymtnbrewer]

I'm relatively new to creating my own recipes and altering water, please tell me what you think. My plan is to make a brown ale somewhere between a NE and American.

Eldorado Springs water(100%):
Calcium 11.4
Magnesium 3.4
Sodium 6.2
Chloride .97
Sulfate 20
Bicarbonate 35.5

Water additions
2 g. Gypsum
5 g. Calcium chloride

Grains
9 lbs. MO or Am. Pale
1 lb. Brown malt
.5 lb. Crystal 120
.25 lb. Roasted barley

Hops
A combination of cascade and willamette to get about 30 Ibu

Yeast
Dry yeast, have not decided.

I plan to do a single infusion mash with 3.4 gal. @165-166 (152-153) for 60 min.

Any advice would be greatly appreciated.

 

[helibrewer]

Have you run that through a water calculator? Your additions make sense but with that 1 lb of brown malt you might need a bit of alkalinity to adjust your mash pH.

 

[rockymtnbrewer]

I used the brewersfriend advanced water calculator and came up with a mash pH in the 5.4 range.

 

[rockymtnbrewer]

9 lb Base malt srm 3.5
1 lb roasted malt srm 65
.5 lb crystal malt srm 120
.25 lb roster barley srm 300