house ale-advice please

[Mylo]

so maybe:

2pounds pilsner
2pounds vienna
2pound munich
2pounds rye
1pound victory (or 2pounds home toasted 2row)
.25pound melanoidin

.5oz columbus FWH
.5oz amarillo (or mt hood) 20mins
.5oz amarillo (or mt hood) 5mins

I'd agree with dags, here. You have a lot of stuff going on here with the malty, toasty, spicy, and melanoidin malts - and the proportions are off, IMHO. I think instead of malt complexity, you're going to get "malt muddiness".

Although vienna and munich malts are sometimes used as base malts, they are for the most part, "character" malts. I would try to keep the non-base malts down to about 20-25% of the grist. You need a firm base on which to accentuate. Otherwise it's going to taste like the kitchen sink beer.


Mylo

[Smelletor]

Agree with everyone else. I'd especially back way down on the victory, to 0.25 or 0 maybe. Speaking from experience it's really easy to add too much of that malt, and with all those other malts it's going to be pretty toasty to begin with. Looks pretty tasty otherwise.