Hoppy Low ABV 'Blonde' recipe critque

[brooklynbrews]

[B]malt & fermentables[/B]
%	LB	OZ	MALT OR FERMENTABLE	PPG	°L
67%	5	0	 American Two-row Pale	37	1	~
13%	1	0	 Munich Malt	37	9	~
13%	1	0	 American Crystal 20L	34	20	~
7%	0	8	 Vienna Malt	36	3	~
7	8

Batch size: 5.0 gallons

Original Gravity
1.041 / 10.2° Plato
(1.037 to 1.043)

Final Gravity
1.010 / 2.6° Plato
(1.008 to 1.010)

Color
6° SRM / 11° EBC
(Yellow to Gold)



[B]hops[/B]
USE	TIME	OZ	VARIETY	FORM	AA
boil	60 mins	1.0	 Citra	pellet	11.0
boil	10 mins	0.25	 Citra	pellet	11.0
dry hop	7 days	1.0	 Citra	pellet	11.0
Boil: 4.0 avg gallons for 60 minutes

[B]Bitterness[/B]
45.0 IBU / 11 HBU
ƒ: Tinseth
BU:GU
1.09

[B]yeast[/B]
White Labs California Ale (WLP001)
ale yeast in liquid form with medium flocculation and 76% attenuation
Alcohol
4.1% ABV / 3% ABW
Calories
135 per 12 oz.

Doing another BIAB batch. This is my first low ABV batch and I'm kinda winging it with the malt profile. I would like to have the hops upfront though.

Any thoughts on mash temp? Should it be higher than normal?

Thanks guys!

 

[Magnanamous]

If you want to showcase the hops with a light bodied beer, I would mash 149ish. I dont have enough experience with low abv beers yet to comment more on the grain bill.

 

[wonderbread23]

I do a really well received session IPA at 3.5% abv and mash at 156-158. The higher temp gives mouthfeel and body without the sweetness you'd expect from crystal malts. Beers with low starting gravities and high IBUs tend to taste watery unless you have enough residual body to back it up.

 

[brooklynbrews]

I do a really well received session IPA at 3.5% abv and mash at 156-158. The higher temp gives mouthfeel and body without the sweetness you'd expect from crystal malts. Beers with low starting gravities and high IBUs tend to taste watery unless you have enough residual body to back it up.

thanks, this is very helpful!