I’m trying to come up with a recipe for either a low ibu pale or blonde.This is the first time I’m trying to make my own. I can’t lager or cold crash since I don’t have the fridge space yet. I’m currently an extract brewer and I’m looking for a very nice and light drinkable summer beer that even my macro beer drinking friends will like.
right now I have:
6 lbs pale LME
1.5 lb 2row
2lb 8oz Crystal malt 10l
1.0 oz Kent Golding Hops
Estimated 4.9% abv, 23.1 Ibu
I would suggest dropping the 2 row. It won’t add anything unless you do a mini-mash. Then you will get a little fermentables. Also, that is a lot of crystal malt. I would cut it in half, or less. It will end up to too sweet with that much crystal malt. The hops sound good. If you want some hop flavor or aroma you could use some hops late in the boil.
I just noticed the “low ibu”. I’m assuming the ibu’s you put in the original post are the result of the 1 ounce of KG hops for 60 minutes. If you add more at flameout (when you turn off the heat at the end of the boil) you will get no additional bitterness (measured in ibu’s) and lots more hop flavor and aroma. If you add some for the last 10 minutes you would get just a bit more bitterness and a lot of hop flavor. Basically, the longer you boil hops the more bitterness/ibu’s you get (this is called “utilization”) but the more you go towards being finished the less ibu’s and the more aroma and flavor, particularly aroma. Dry hopping during the end of fermentation, just before bottling/kegging will give a ton of aroma but no bittering.
Long time coming but I did get this one brewed and had it ready for 4th of July and it was loved. Not many beer drinkers at my bbq and we drained a case even though there was a few other options.
Though it did ferment a lot more than planned coming out at 6.8% but that could be because of the LME and the 2 viles of yeast. I used Fermatrix gothemburge yeast since the owner hooked me up with a couple tubes that were close to expiring gave it a little bit of bannana esthers