Okay, based on Eric Warner's book, and info from the BJCP guidelines, I've come up with this tentative recipe.
Do you think the 30L Canadian (Gambrinus) Munich malt is a bad idea? I have 8L German Munich, too, so I can go either way. The 30L Munich puts me near the lower limit for SRMs though
Jamil's recipe includes Special B, and crystal 40L. I don't know...
Batch Size (Gal): 7.00 Wort Size (Gal): 7.00
Total Grain (Lbs): 12.69
Anticipated OG: 1.054 Plato: 13.39
Anticipated SRM: 15.3
Anticipated IBU: 14.2
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes
Formulas Used
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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69.0 8.75 lbs. Wheat Malt Germany 1.039 2
29.6 3.75 lbs. Munich Malt(dark) Canada 1.034 30
1.5 0.19 lbs. Carafa Special II Germany 1.030 430
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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1.10 oz. Mt. Hood Pellet 4.40 14.2 60 min.