I'd like to make a best bitter and would like some feedback on my recipe. I'm aiming for a well hopped but balanced ale which has the sweetness of some crystal coming through but isn't overly sweet or too malty.
23L batch, BIAB, mash temp 67oC, 60 min mash.
3.8kg maris otter
300g crystal 113 ECB (50L)
200g crystal 225 ECB (90L)
200g amber malt 80 ECB (25L)
100g torrified wheat
15g Pilgrim 60 min boil;
30g each Fuggle and East Kent Golding 15 min;
30g Fuggle, 20g East Kent Golding, 35g Pilgrim 0 min.
OG 1.046, FG 1.011, 4.6 ABV, 40 IBU
I've not settled on a yeast yet but it will likely either come from harvested Young's yeast I'm culturing up from bottles at the moment or some from Wibbler brewery.
Is this too much crystal/ speciality malt at about 15%?
I'm thinking about dry hopping too, but probably not using too much. Maybe 20-30g of Pilgrim or EKG.
Any thoughts welcome.
23L batch, BIAB, mash temp 67oC, 60 min mash.
3.8kg maris otter
300g crystal 113 ECB (50L)
200g crystal 225 ECB (90L)
200g amber malt 80 ECB (25L)
100g torrified wheat
15g Pilgrim 60 min boil;
30g each Fuggle and East Kent Golding 15 min;
30g Fuggle, 20g East Kent Golding, 35g Pilgrim 0 min.
OG 1.046, FG 1.011, 4.6 ABV, 40 IBU
I've not settled on a yeast yet but it will likely either come from harvested Young's yeast I'm culturing up from bottles at the moment or some from Wibbler brewery.
Is this too much crystal/ speciality malt at about 15%?
I'm thinking about dry hopping too, but probably not using too much. Maybe 20-30g of Pilgrim or EKG.
Any thoughts welcome.