Input on my first amber bitter

[copper2hopper]

I just did a 6 gallon batch yesterday and been over thinking it and just wanna run it by anyone interested in giving feedback. Basically just used up some leftover grains I had and came up with this.

7lb 13oz of Thomas Fawcett Maris Otter

6.5lb of Great Western Premium Pale 2-row

1lb of Thomas Fawcett Caramalt

9oz of Great Western Cara 150

My hop schedule is where I was concerned I guess but please feel free to comment on grainbill.

.5oz Chinook at 60 minutes

.5oz Cascade at 30

1oz Cascade at 10

.5oz Cascade & Chinook at 1

Fermenting at 63 degrees with a 1056 strain.

OG was 1.070 and shooting for a 1.015-1.020 FG for a 6.5-7%’er.

I don’t plan on dry hopping and just doing my standard two week primary then a 2 week aging/carbing process in kegerator. Pretty excited about it but just wanted to see what anyone thought about it seeing it on paper. Thanks ahead of time.

 

[copper2hopper]

Yo! Just as a follow up to anyone who reads this...This turned out awesome and aged out even better with time. This little five gallon batch was kegged two weeks from original post and was all drunk ending about a month ago. Down to the last glass it was really good and clear and aged really well. I will definitely be doing this one again mid summer to have ready and aged by fall/winter