Right, so managed to get the next experiment underway this morning.
This was the recipe, based on previous 1019 one, making the following changes:
- Increase dark malts to add flavour (Amber, Crystal and Special B 5% each)
- Drop other malts (munich, wheat)
- Increase OG to target 1.7% ABV
Other things remain the same - 72C mash temp, WLP002 yeast - assumption is overall attenuation around 45-50%.
Here's the recipe:
A29 Skinny Bitter
Standard/Ordinary Bitter
Recipe Specs
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Batch Size (L): 27.5
Total Grain (kg): 3.417
Total Hops (g): 125.00
Original Gravity (OG): 1.029 (°P): 7.3
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol by Volume (ABV): 1.71 %
Colour (SRM): 10.1 (EBC): 19.9
Bitterness (IBU): 21.9 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 90
Grain Bill
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2.904 kg Maris Otter Malt (Crisp) (85%)
0.171 kg Amber Malt (5%)
0.171 kg Crystal malt (5%)
0.171 kg Special-B (5%)
Hop Bill
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10.0 g Fuggles Leaf (6.2% Alpha) @ 90 Minutes (First Wort) (0.4 g/L)
25.0 g East Kent Golding Leaf (6.3% Alpha) @ 15 Minutes (Boil) (0.9 g/L)
25.0 g East Kent Golding Leaf (6.3% Alpha) @ 10 Minutes (Boil) (0.9 g/L)
25.0 g East Kent Golding Leaf (6.3% Alpha) @ 5 Minutes (Boil) (0.9 g/L)
15.0 g Styrian Golding Leaf (3.1% Alpha) @ 5 Minutes (Boil) (0.5 g/L)
25.0 g Styrian Golding Leaf (3.1% Alpha) @ 20 Minutes (Aroma) (0.9 g/L)
Misc Bill
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Single step Infusion at 72°C for 90 Minutes.
Fermented at 20°C with WLP002 - English Ale
Recipe Generated with
BrewMate
All went well - 20 minute aroma rest turned into about 2 hours while family activities were undertaken, lovely smell of hops at the end.
Here's the all important picture, seem to have got better than planned efficiency (OG 1032 = 83%) which is more than I usually get with BIAB. Did decent 4 gal sparge, and this one's with Crisp MO.
Tastes great, looks good, smells good. Suspect I'm homing in on my perfect "skinny" pint...
Looking forward to trying the Dark IPA... my package should be with you shortly asalpaws!