Here's the recipe I've designed:
Malt
6 lbs. Maris Otter (77%)
.75 lbs Flaked Maize (10%)
.5 lbs Baird's Carastan (6%)
.5 lbs Crisp Amber Malt (6%)
Hops
2 oz. East Kent Goldings (4.75% AA) 60 mins.
1 oz. Fuggles (4%) 10 mins.
1 oz. Fuggles (4%) 5 mins.
Yeast
Wyeast 1318 London Ale II
Mash at 150, I average 85% efficiency so, OG = 1.045, FG = 1.011, ABV = 4.5%, SRM = 7, IBU = 40, BU/GU = .9
What do you guys think? I've never done a bitter and I'm really not too familiar with commercial examples except for Redhook's ESB but I'm looking for a nice session beer that can go from grain to bottle in 2 weeks so I think a bitter makes sense. All feedback/criticism/compliments/whatever is welcome.
Malt
6 lbs. Maris Otter (77%)
.75 lbs Flaked Maize (10%)
.5 lbs Baird's Carastan (6%)
.5 lbs Crisp Amber Malt (6%)
Hops
2 oz. East Kent Goldings (4.75% AA) 60 mins.
1 oz. Fuggles (4%) 10 mins.
1 oz. Fuggles (4%) 5 mins.
Yeast
Wyeast 1318 London Ale II
Mash at 150, I average 85% efficiency so, OG = 1.045, FG = 1.011, ABV = 4.5%, SRM = 7, IBU = 40, BU/GU = .9
What do you guys think? I've never done a bitter and I'm really not too familiar with commercial examples except for Redhook's ESB but I'm looking for a nice session beer that can go from grain to bottle in 2 weeks so I think a bitter makes sense. All feedback/criticism/compliments/whatever is welcome.