:Planning an American Pale Ale with the higher gravity runnings and an English (with a twist) Session Bitter with the lower gravity runnings. There'll be a bit of jiggery-pokery and bucket chemistry but it worked OK first time round.
Grain Bill:
Maris Otter Pale Malt 4.5 EBC 6070 grams 75%
Crystal Malt 130 EBC 810 grams 10%
Wheat Malt 3.5 EBC 405 grams 5%
Munich Malt 20 EBC 810 grams 10%
Should give appropriate quantities and concentrations of wort for 20L of a 1.052 APA and 20L of 1.039 Session Bitter
Hop schedules:
APA
Chinook, 12.7%, 60 mins, 5 grams
Amarillo, 9.5%, 20 mins, 25 grams
Cascade, 7.6%, 20 mins, 25 grams
Amarillo, 9.5 %, 10 mins, 25 grams
Cascade, 7.6 %, 10 mins, 25 grams
Amarillo, 9.5 %, 80 deg steep, 30 grams
Cascade, 7.6 %, 80 deg steep, 50 grams
Final Volume: 20 Litres
Original Gravity: 1.052
Final Gravity: 1.013
Alcohol Content: 5.1% ABV
Mash Efficiency: 75 %
Bitterness: 54 EBU
Colour: 33 EBC
Yeast: WLP051 (2L starter)
Session
Fuggle, 3.6 %, 60 mins, 30 grams
Golding, 4.6 %, 20 mins, 25 grams
Golding, 4.6 %, 10 mins, 25 grams
Amarillo, 9.5 %, 10 mins, 10 grams
Golding, 4.6 %, 80 deg steep, 50 grams
Amarillo, 9.5 %, 80 deg steep,10 grams
Final Volume: 20 Litres
Original Gravity: 1.039
Final Gravity: 1.010
Alcohol Content: 3.7% ABV
Mash Efficiency: 75 %
Bitterness: 32 EBU
Colour: 24 EBC
Yeast: Brewlabs Burton Ale slant (stepped up to 2L starter)
What do you reckon?
I'm not 100% convinced on the grain bill. Trying to go for a smooth, biscuity feel/taste from the malt. Any suggestions for improvement?