I'm planning on brewing a Bass like pale ale tomorrow and figured I'd troll for a little feedback from the wealth of knowledge that exists here.
I'm looking for a little malt roundness in this pale but don't want to it too sweet. I'm going back and forth on the amount of MO.
Any suggestions for modifications on the recipe below?
BEnglish Pale Ale
Style: Extra Special/Strong Bitter (English Pale Ale)
Batch: 5.00 gal All Grain
Recipe Gravity: 1.054 OG
Recipe Bitterness: 33 IBU
Recipe Color: 11° SRM
Estimated FG: 1.013
Alcohol by Volume: 5.2%
Alcohol by Weight: 4.1%
American two-row 5.00 lb, Grain, Mashed
British crystal 50-60L 0.50 lb, Grain, Mashed
British two-row (MO) 3.00 lb, Grain, Mashed
Flaked corn 1.00 lb, Adjunct, Mashed
Roasted barley 0.5oz, Grain, Mashed
Chinook 1.00 oz, Pellet, 60 minutes
Willamette 0.50 oz, Pellet, 15 minutes
Willamette 0.50 oz, Pellet, 30 minutes
Irish Ale yeast 1.00 unit, Yeast,
Irish Moss 1.00 unit, Fining,
Single infusion mash @ 156* for 60 minutes