Haven't made this style before and using mild malt which will also be a first. Just looking for any input or tips on ratios as well as planned mash temp considering low attenuating yeast. Mainly struggling around a balance of mild malt (leaves more sweetness), % of crystal malts and other non-fermentables, a lower attenuating yeast (63-70%), and an ideal mash temp (150 vs 154 vs even higher). Final goal is an easy drinking but highly flavorable session ale
6 Gal Batch
7lb Mild Malt (89%)
Pale Chocolate Malt 4oz (3.2%)
English Medium Crystal (60-70L) 4oz (3.2%)
Crystal 120 3.2 oz (2.5%)
Black Patent 2.5oz (2%)
EKG 0.85 oz (~19 IBU)
WLP 002
OG: ~1.037 @78% efficiency
Mash at 152 x 60 min, Mash out 168F
Pitch & Ferment 65F x 1 day then rise 1F daily up to 68 and hold until complete
Water Profile: Ca- 75, Mg-6, Na-9, Cl-44, SO4-63, HCO3-49
Read quite a few articles about other potential specialty malts including brown and amber malt but I have also not used those before. Thoughts?