Help qwith the recipe

[rui]

Helloo brewmates,

since a while i wasnt posting anything here, but the weather starts to help, i m back to business.....

i wanna brew an ale for the colder nights, something simple but warming but not to strong, that i can drink more than one

i have this recipe in mind, what is your opinion about it??

The recipe:

b]brown ale[/b]


Recipe Specs
----------------
Batch Size (L): 20.0
Total Grain (kg): 4.440
Total Hops (g): 33.00
Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.62 %
Colour (SRM): 20.7 (EBC): 40.7
Bitterness (IBU): 28.2 (Average)
Brewhouse Efficiency (%): 67
Boil Time (Minutes): 90

Grain Bill
----------------
4.000 kg Pale Ale Malt (90.09%)
0.290 kg Crystal 60 (6.53%)
0.150 kg Carafa III malt (3.38%)

Hop Bill
----------------
13.0 g Magnum Pellet (13% Alpha) @ 60 Minutes (Boil) (0.6 g/L)
20.0 g Fuggles Pellet (4.1% Alpha) @ 15 Minutes (Boil) (1 g/L)

Misc Bill
----------------
4.0 g Irish Moss @ 15 Minutes (Boil)

Single step Infusion at 67°C for 90 Minutes.
Fermented at 20°C with Safale S-04

which style you would put it??

Cheers

[Sadfield]

11B. Best Bitter
Overall Impression: A flavorful, yet refreshing, session beer.
Some examples can be more malt balanced, but this should not
override the overall bitter impression. Drinkability is a critical
component of the style.
Aroma: Low to moderate malt aroma, often (but not always)
with a low to medium-low caramel quality. Bready, biscuit, or
lightly toasty malt complexity is common. Mild to moderate
fruitiness. Hop aroma can range from moderate to none,
typically with a floral, earthy, resiny, and/or fruity character.
Generally no diacetyl, although very low levels are allowed.
Appearance: Pale amber to medium copper color. Good to
brilliant clarity. Low to moderate white to off-white head. May
have very little head due to low carbonation.
Flavor: Medium to moderately high bitterness. Moderately
low to moderately high fruity esters. Moderate to low hop
flavor, typically with an earthy, resiny, fruity, and/or floral
character. Low to medium maltiness with a dry finish. The malt
profile is typically bready, biscuity, or lightly toasty. Low to
moderate caramel or toffee flavors are optional. Balance is
often decidedly bitter, although the bitterness should not
completely overpower the malt flavor, esters and hop flavor.
Generally no diacetyl, although very low levels are allowed.
Mouthfeel: Medium-light to medium body. Low carbonation,
although bottled examples can have moderate carbonation.
Comments: More evident malt flavor than in an ordinary
bitter, this is a stronger, session-strength ale.
History: See comments in category introduction.
Characteristic Ingredients: Pale ale, amber, and/or crystal
malts. May use a touch of dark malt for color adjustment. May
use sugar adjuncts, corn or wheat. English finishing hops are
most traditional, but any hops are fair game; if American hops
are used, a light touch is required. Characterful British yeast.
Style Comparison: More alcohol than an ordinary bitter,
and often using higher-quality ingredients. Less alcohol than a
strong bitter. More caramel or base malt character and color
than a British Golden Ale. Emphasis is on the bittering hop
addition as opposed to the aggressive middle and late hopping
seen in American ales.
Vital Statistics: OG: 1.040 – 1.048
IBUs: 25 – 40 FG: 1.008 – 1.012
SRM: 8 – 16 ABV: 3.8 – 4.6%

[Bazz]

With that much carafa 3 it won't be so much brown as black as night, nearer a porter.

[rui]

i would like to ave it darker...not to much....maybe i cant change the carafa for chocolate or black malt and reduce it a bit!! what do you think??