From a recipe standpoint, I think everything looks good except for the FG. I'd mash lower and/or sub in some sugar for part of the Maris Otter. I'd want to get this in the 1.010-1.014 ballpark, otherwise it will be a bit too sweet.
That's a good idea. I think I may do that. I agree that that FG may be a bit high.
How about some English chocolate malt instead of roasted barley? Just a thought.
I was wondering about this. The roasted barley was intended to darken it up a bit and add a little roasty character to it. Do you think the chocolate malt will add this as well? I have never used either malt. Im only on brew #7 or 8
To be honest, the only roasted malt I normally use is carafa.
I believe that most english chocolate malts are very dark so it should be able to help you with color and should provide some roast but less than roasted barley. Someone with more experience with these malts in particular can chime in...
At 1-2% I would say it probably wouldn't make a difference but at 4% I am not so sure.