I have 10 kg of the "English Ale Malt" bought from Asahi malts; its supposedly like a Marris Otter and I want to use it as one. Here is a recipe I just made in Beersmith with ingredients I have on hand. Can someone take a look and give me some feedback? I am doing a BIAB, and my main goal is session beer with a bit of body and some good hop aromas.
Japanese English Bitter.xml
3.5 kg Marris Otter (Asahi English Ale Malt)
.15 kg Crystal 30
.15 kg Crystal 60
12 gm Northern Brewer @ 60 min
12 gm Northern Brewer @ 5 min
12 gm Perle @ 60 min
12 gm Perle @ 5 min
S-04 English Ale Yeast
BIAB 19.5L Batch size (18L bottling volume)
4 days in primary @ 19 Celcius
10 + days in secondary
I have never dry hopped but was thinking about putting a bit of the Perle in the secondary as well, worthwhile idea?
The ale malt from Asahi is finely crushed, my brew kettle is 50 Liters capacity, and I have an unheated house but will put the fermenter on a heat pad. Right now I could ferment at ambient temps of 10 to 15 degrees Celsius without the heat pad; what would a cool ale fermentation do for the flavors?