First Recipe - help

[N1ckW]

Hi guys. I just bottled my first brew last week (Festival Razorback) and put my second brew on yesterday (Festival Landlord). For my next brew I want to have a go at a partial mash - that was ultimately why i started brewing.
so here is my first recipe that i built in a recipe app and I would like to know if you think this is ok for a first partial mash brew.
It is an English Premium Bitter 21 litre
with OG 1.044 FG 1.014 ABV 4.02% (i want to brew a session beer)
0.5 kg Maris Otter Pale - steep for 20 mins ?
2.5 kg Amber DME

60 g Fuggles 60 mins bitter
10 g Fuggles 20 mins aroma
10 g East Kent Goldings 10 mins aroma
10 g East Kent Goldings dry hop after 5 days ?
Wyeast - West Yorkshire 1469
brewed with Yorkshire bottled water.

I seem to have a constant temp 22 deg where i keep my FV.
so ferment for 2-3 weeks then bottle with priming sugar (I will have to check how much sugar i need but aprox 100 g i think)

I would really welcome any feedback / tips / changes / help.
I am not going to do this for a month or so but I thought i would do the groundwork now.
thanks

 

[clibit]

That looks really solid. I make it about 47 IBUs with Fuggles 5.7% Alpha, which is pretty high. I'd be inclined to drop it to about 35 IBUs, 40 at the most. Use 40g at 60 mins instead of 60g. It will be mid-range bitterness at 35 IBUS. You can decide whether to go up or down next time. A lot of real ale drinkers like high IBUs, but a lot like a balance, and I think 35 is in the balance zone for this brew.

I'd also be inclined to use 1kg of Maris Otter and drop the DME down a bit. I estimate an OG of 1050 with your recipe. The Wyeast 1469, a lovely yeast (good choice) I think would get you down to about 1014 FG, meaning 4.7% ABV. 80g of priming sugar would raise this to about 4.9%

If you reduce the DME to 2kg (cuts the cost for one thing) and use 1kg Maris Otter you'd have an OG around 1047, FG 1013 and ABV of about 4.5%. 80G Dextrose would make it 4.7% ish.

 

[N1ckW]

Thanks for the feedback. I will follow your advice and see how it turns out. I am probably going to try this in a month as soon as my current brew is bottled and out of the way.

 

[Twostage]

Ambient temperature of 22 might be a bit high, the fermentation might go up to 24 which might make The brew it a bit butterscotchy.

Not always abad thing though as I brewed a razorback IPA at around 24 and it started off too butterscotch but has now mellowed to a really nice toffee flavour.

 

[MyQul]

As Twostage says your risking off flavours with an ambients temp of 22C. You could do what I do, as my little brew corner of the kitchen has similar ambient temps maybe a bit higher, and use a yeast that can handle higher temps. Both mauribrew 514 English Ale yeast and Mangrove Jack's Workhorse yeast have an upper temp limit of 32C