Tinman Brewing Co. Hausbier

I am starting to keg my beer now and want to develop a house beer for the bar. This is a combination of a few recipes, and pretty close to what I normally brew.Note that this spreadsheet doesn't have the following: Used Kent hops 5.3% for FWH, Amarillo @ 60 mins, and Glacier @ 10 mins.

Brewer:	Tinman		Email:	carykirkmeyer@yahoo.com
Beer:	Tinman Brewing Co. Hausbier		Style:	American Pale Ale
Type:	All grain		Size:	5.5 gallons
Color:	8 HCU (~6 SRM)		Bitterness:	20 IBU
OG:	1.064		FG:	1.010
Alcohol:	6.9% v/v (5.4% w/w)
Water:	None. City water, soft water conditioned.
Grain:	7 lb. 0 oz. American 2-row 1 lb. 0 oz. Belgian pale 1 lb. 0 oz. British Pilsner 1 lb. 0 oz. Belgian aromatic 2 lb. 0 oz. Corn (raw) 0 lb. 8 oz. Flaked rice
Mash:	75% efficiency
	Brought grits, 2 gallons water,and 1# malt in separate pan to 150° held for 20 mins. Meanwhile, dough in rest of grains w/3.5 gal water -hold at 122° for 30 mins. Bring grits to a boil -simmer 30 mins.Bring mash to 145°(2 gallons of 170° water)hold for 30 mins.Add grits to mash to bring mash to 155° hold for 30 mins.Mash out at 170° for 10 mins.Lauter for 45 mins.Add first wort hops to boil pot prior to lauter-remove before boil.
Boil:	60 minutes	SG 1.050	7.0 gallons
	Added irish moss @ 10 minutes left.
Hops:	1.0 oz. Kent Goldings (5% AA, 60 min.) .5 oz. Cascade (6% AA, 15 min.) .75 oz. Brewers Gold (aroma)
Yeast:	1.5 pkg. Nottingham dry yeast, rehydrated in cooled wort(1 qt) for about 30 mins.
Log:	Ferment 7 days @ 68°, rack and add gelatin for 7-10 days on basement floor 62°. Keg and force carbonate.
Carbonation:	2.5 volumes	Keg: 14.9 psi @ 45°F

Recipe posted 07/15/10.