Thu Jan 01, 2015 5:37 am
Good advice there.
My input is that unless you are doing a secondary fermentation (fruit, or pitching a bug, or aging on oak) forget the secondary. The reason for racking to secondary is to get finished beer off of a yeast cake before they start dying, which pretty much isn't going to happen for six to eight weeks. Which is long after your beer will be done.
As to recipe, just take the approach of always having a reason for everything. For example, I assume the carapils is for head? If so, the beer you are making has tons of stuff already in it that will help with head. When I go through your grain bill I see that you want a heafty British malt flavor that has a lot of residual sweetness, super chewy body, and a hint of cracker crust. The hop bitterness will be moderate with a citrusy flavor. The esters will be strong and there will be a pretty warm to hot alcohol present. You don't list the yeast, so it's hard to guess just what kind of esters... if 001/1056/US05, they they will be fruit bomb.
If that describes what you are after, cool.