St Patty's Blarney Beer

[Head First]

Got home from work Wednesday afternoon and after checking the forum was chatting with my brewing partner. She had come up with a recipe for March 17th. So on a whim we named it and brewed it.
We split this into 2-5gal batches using yeast separately. I realize the german ale yeast isn't irish by any means but hope it will come out with malty roast flavor as style calls for. We had a scotish ale on deck so just did a combo thing.
I'm wondering if this is to much roasted barley for irish ale? Will it be more stout like?
Comments?

http://www.brewersfriend.com/homebrew/recipe/view/103248/st-patty-s-blarney-beer

 

[Ozarks Mountain Brewery]

shouldn't be for 10 gallons, for 5 yes but it will have a distinct roasted front end taste with the roasted grain which I like my self, some don't if your looking for malty and roasty it might be a challenge, theirs a fine line in the balance but good luck, let us know how it finished

 

[Head First]

This is a recipe we pulled from Brewing Classic Styles for an Irish Ale. A different hop but comparable grain bill. Will keep ya posted. You mean not enough grain for a 10 gal batch?

 

[Head First]

Racked into carboy's Sunday (17 days) and am lagering at 36-38f. Would have kegged but all kegs are full .
German ale 1007 yeast finished out at 1.009.
Scottish ale 1728 yeast was 1.008.
The German was actually smoother and had more malt flavor. Go figure. I was expecting the opposite. The roasted malt didn't over power at all. I thought it balanced out well.
Will give an update when I get it in a keg and carbonated. Cheers!!

 

[Head First]

Kegged and tasting both. The scotch yeast is as smooth as it should be with the carmel malts standing over the roasted. The German yeast is a little more crisp with the roasted malt holding the edge. I consider it a successful experiment but will have the Irish yeast on hand for a St Pattys recipe next year. I did rinse the German yeast and am using it in a hoppy pale ale that's been fermenting 10 days now.