Is this a good recipe?

Beer Recipes
1

I found this recipe on the web.
It looks good to me.
What do you think, is it a solid recipe?
I never used First Gold hops, and I’m not sure if the flaked barley is needed?

Stinger - Standard/Ordinary Bitter

Batch Size: 5.5 gal
Boil Size: 7.06 gal
Boil Time: 90.000 min
Efficiency: 80%
OG: 1.037
FG: 1.009
ABV: 3.6%
Bitterness: 39.5 IBUs (Rager)
Color: 3 SRM (Morey)

Fermentables

Name    Type    Amount Mashed Late Yield Color
Pale Malt (2 Row) UK  Grain  5.500 lb    Yes  No  78%  3 L
                Honey Extract 12.000 oz    No  No  75%  1 L
      Barley, Flaked  Grain  4.000 oz    Yes  No  70%  2 L
    White Wheat Malt  Grain  4.000 oz    Yes  No  86%  2 L
Total grain: 6.812 lb

Hops

Name Alpha  Amount  Use      Time  Form  IBU
    Cascade  7.6% 0.6 oz Boil 90.000 min Pellet 21.0
First Gold  6.2% 0.5 oz Boil 90.000 min Pellet 14.9
First Gold  6.2% 0.25 oz Boil 15.000 min Pellet  1.6
    Cascade  7.6% 0.25 oz Boil 15.000 min Pellet  2.0

Yeast

Name Type Form  Amount  Stage
Safale S-04  Ale  Dry 0.388 oz Primary

Mash

Name    Type    Amount      Temp    Target      Time
        Conversion Infusion 1.500 gal 166.530 F 153.000 F 60.000 min
Final Batch Sparge Infusion 6.280 gal 170.402 F 165.200 F 15.000 min

2

I’ve never used honey in a bitter before, so I am not too sure about that. I also like a decent charge of crystal malt, which seems to be lacking. Hops seems pretty good, though

3

It may be an excellent beer. If I was trying for an authentic bitter I personally would not use American hops. I also agree with some UK crystal

4

that’s a weird recipe. I’ve had bitters brewed with sugar and lots of crystal malt to bump the body and sweetness but still make a drinkable beer but this just has the sugar. i would expect it to be kind of thin. the flaked barley and wheat will make up for some of that but not like crystal malt will.

the mash schedule seems a little hinky too. mashing in at 1 qt/lb is fine if your doing a multi rest mash but it’s pretty thick for a single infusion.

90 minute boil just seems unnecessary to me as well.

personally I think ~6 lb of MO or other pale malt with ~ 1 lb of medium crystal is all you need. if you want to make it a little more quaffable add half a lb of sugar

5

I thought it was kind of weird too. That’s why I asked for opinions.
I’ve done a bunch of more traditional bitter recipes that use crystal malts. I was just looking for something a little different. Maybe I’ll give it shot sometime down the road. My next brew is going to be Waldo Lake Amber, I know that’s going to be good.

6

I’m not saying it will be bad, just that it’s an odd recipe.

The super thick mash is going to make for pretty low efficiency I suspect but the"mash out"step might help with that.

the 90 minute boil just seems like a waste of propane though.