My first AG is a couple of weeks away and I am seeking some advice. BIAB English bitter, below is the planned recipe. Spec malts and hops are from a beer I enjoyed, but they didnt say what the base malt was. I have Willamette as a Fuggles replacement. I dont want it massivly bitter but I felt the beer I had was lacking @ 18IBUs.
22L batch
4.5kg - Simpsons Ale - Maris Otter or Joe White/Maltcraft Traditional Ale,
.2kg Choc malt
.25kg Crystal malt
Plan is to split the batch in half here and do 2 seperate boils I know it will take 2 hours but I want to try different hops so I can start getting an idea of what they add to a beer.
11L batch 1
Willamette @60 min to 25IBU
10g EK Goldings @5min (No chill in small batch, so treating as 15)
10g EK Goldings @0min (Dry hop)
11L batch 2
Willamette @60 min to 25IBU
10g Willamette @5min (No chill in small batch, so treating as 15ish)
10g Willamette @0min (Dry hop)
I was also thinking that instead of 2 boils putting the flavour hops into the cubes while I fill it and then removing when the cube is filled. But I figure that the wort will be a bit too cool by that point and they wouldnt be true 15min additions.
Any advice on which of the base malts I should use, changes to hop amounts and timing, amount of spec grain and such would be appreciated.
22L batch
4.5kg - Simpsons Ale - Maris Otter or Joe White/Maltcraft Traditional Ale,
.2kg Choc malt
.25kg Crystal malt
Plan is to split the batch in half here and do 2 seperate boils I know it will take 2 hours but I want to try different hops so I can start getting an idea of what they add to a beer.
11L batch 1
Willamette @60 min to 25IBU
10g EK Goldings @5min (No chill in small batch, so treating as 15)
10g EK Goldings @0min (Dry hop)
11L batch 2
Willamette @60 min to 25IBU
10g Willamette @5min (No chill in small batch, so treating as 15ish)
10g Willamette @0min (Dry hop)
I was also thinking that instead of 2 boils putting the flavour hops into the cubes while I fill it and then removing when the cube is filled. But I figure that the wort will be a bit too cool by that point and they wouldnt be true 15min additions.
Any advice on which of the base malts I should use, changes to hop amounts and timing, amount of spec grain and such would be appreciated.