How to design a homebrew recipe, pt. 2

I brewed my Brut on Wednesday.

Here is my finished recipe:

19L batch size

Est. OG: 1.090

5.25kg Rahr Pils

750g Wheat malt

200g Aromatic malt

700g Dextrose (secondary addition)

300g Date sugar (secondary addition)

20g Magnum @ -60min for 19.4IBUs

18g Nelson Sauvin @ -10min for 7.9IBUs

18g Nelson Sauvin @ 0min for 0IBUs

20g Nelson Sauvin Dry-hop for 3 days, post-ferment

Wyeast 3711 @ 60* (I want to keep fusels low, so I'll start fermentation fairly cold)

1 tablet Whirlfloc

2tsp yeast energizer

50g French oak chips, med. toast

Mashed:

19L of water @ 158* for a step temp of 149* - 45min

pH was 5.5

Sparged with 15.4L

Collected 12L @ 1.074 and 15L @ 1.036 - 27L @ 1.053. 81.4% mash efficiency

90min boil

Pre-ferment pH - 5.7

Total volume - 20L @ 1.070

Pitched 3711 - 9m/ml @ 70*

Fermentation chamber set to 60*.

Water profile (mg/L):

Ca - 61.6

Mg - 6

Na - 2

SO4 - 6

Cl - 74

HCO3 - 36

Notes:

After a few days, I'll add the simple sugars. My yeast starter wasn't quite big enough to handle all the sugar at once.