Suggestions for first easy-quaffing bitter...

[JKaranka]

I've been brewing since October and storing a part of my brews away for a couple of big parties. I have stored an Imperial stout, a fairly wheaty American APA (Amarillo and Galaxy as hops), an oak aged British IPA (dry hopped with williamette in the cask), a dark braggawd flavoured with vanilla and cinnamon, a dark rye saison (this one is tasty), and an Bavarian / American IPA (6.8% ABV, 50IBU with Mandarina Bavaria and El Dorado).

Thing is, I'm not particularly skilled at beers below 5% ABV and with less hops. I've made two milds that have ended up too light in body, and my attempts at golden ale have been weak and often too mellow in hops. I'll have to provide something for guests coming from the South East that are less used to very hop driven beers, and I was wondering what should I do (I really need help on this!). I've been thinking along the lines of St Austell's Tribute or Bass, something brownish, with some residual sweetness, gentle hop aroma and 25-30 IBU. All the beer I've been making up to date has either nottingham or US-05 yeast. Should I give a go at Windsor yeast? Should I not dry hop it? Should I use all goldings for the hop schedule and just add some Styrians for the dry hop? Has anybody used the Burton Union yeast and will it be too dry? Should I use a less attenuating yeast and remove some of the crystal malt?

Was thinking about a partial mash of 21l:

Mash low: 800g maris otter, 50g biscuit malt
Steep: 300g crystal, 100g dark crystal
Boil:
60 - 30g East Kent Goldings
15 - 10g Celeia Styrian Goldings & 10g Willamette, + Irish moss
0 - 2300g Muntons Light LME, 10g Celeia Styrian Goldings & 10g East Kent Goldings
(Optional: dry hop with 20g Celeia Styrian Goldings & 20g East Kent Goldings)
Yeast: Mangrove Jacks Burton Union yeast

I'm getting 4.3% ABV, 27.5 IBU, 21 EBC in the calculator (gravities 1.044 to 1.012)

 

[Dr Mike]

If you want more body in low strength beers then you could give S-04 yeast a go. It is less attenuative than either US-05 or Notty.

As for recipe, Timothy Taylor landlord is always a good bet.

 

[JKaranka]

Never had that one on cask, but I always see it bottled in the supermarket. I have all the ingredients, though.

 

[JKaranka]

Just drinking Landlord. Bit roasty for what I was thinking so still sticking with the Tribute way. Probably 10% Munich, 4% Caramalt. Reducing hops to Goldings and Styrian and then a dry hop of Styrian and Williamette.

 

[BigYin]

have you got the Graham Wheeler book? Try the Cotleigh Barn Owl - it goes down a storm with everyone who's tried it :thumb:

 

[JKaranka]

That sounds good for the next one! I love a tad of dark crystal and chocolate malt in a strongish ale