Hey all. I've got an ordinary bitter in the works and would welcome any advice you all have to offer.
Here it is: 5 gals
6lbs MO
.5lb Cara Pils
.25lb Caramel 40
.5lb Special B
1oz Willamette @ 60
.5oz fuggles @ 30
.25oz fuggles @ 15
.25oz fuggles @ 5
IBU: 30
Est OG: 1.040 Est FG: 1.010
Est ABV: 3.9%
SRM ~9-10
For yeast I have either US-04 or Wyeast 1028 london ale.
Here's the kicker, if I use 1028 for this, I can rack the Olde Ale that I have planned on the yeast cake... What do you guys think for yeast? From what I gather US-04 will give some nice fruity english complexity, while 1028 is maltier and drier. I like the sound of good esters in such a low grav beer to keep things lively... does 1028 give off good or bad esters @ 70-75 degree ferm temps? Thoughts, Questions, Suggestions?
Thanks
Here it is: 5 gals
6lbs MO
.5lb Cara Pils
.25lb Caramel 40
.5lb Special B
1oz Willamette @ 60
.5oz fuggles @ 30
.25oz fuggles @ 15
.25oz fuggles @ 5
IBU: 30
Est OG: 1.040 Est FG: 1.010
Est ABV: 3.9%
SRM ~9-10
For yeast I have either US-04 or Wyeast 1028 london ale.
Here's the kicker, if I use 1028 for this, I can rack the Olde Ale that I have planned on the yeast cake... What do you guys think for yeast? From what I gather US-04 will give some nice fruity english complexity, while 1028 is maltier and drier. I like the sound of good esters in such a low grav beer to keep things lively... does 1028 give off good or bad esters @ 70-75 degree ferm temps? Thoughts, Questions, Suggestions?
Thanks