My lager has been shelved, need to get a beer ready for the 4th. Plan on doing a best bitter:
OG 1.045
93% Maris Otter
5% Crystal 60
2% Chocolate Malt (for color)
Hops:
20 IBU @ 60 min - Fuggles
15 IBU @ 20 min - EKG
5 IBU @ 5 min - EKG
I want this beer to be pretty dry, with a hint of the caramel 60 flavor in the background of this beer. I'll probably mash pretty low, around 150, for 90 min. Should I reduce the crystal malt, or leave as is to build a little more body back into the beer?
I'd much rather continue my experiments with invert syrup in place of crystal malt, but I need to churn out a great beer quickly.