Here's a recipe for a 3.5-3.8% pale session ale I made last year, drawing a little inspiration from the recipe shared by Black Hops for Send It which I entered in a couple of comps.
QABC - Bitter Ale - Silver medal AABC - Bitter Ale - Gold medal
This beer is intended to be full bodied for the low ABV, satiating but very sessionable. It could benefit from a nicely aromatic yeast (I made a variant with Verdant IPA yeast and more dry hops which I enjoyed). The key advice is no matter how many hops are added, bitter to no more than 30IBU (calculated). I aimed for low 20s and no-chilled.
42L batch on Robobrew 65L
Dough in at 55, Mash at 67 for an hour
5.50 kg Pale Malt, Ale (Barrett Burston) 0.50 kg Wheat Malt (Barrett Burston) 0.25 kg Carapils 0.10 kg Acidulated Malt 60.00 g Amarillo [8.60 %] - Steep/Whirlpool 20.0 min 30.00 g Citra [11.00 %] - Steep/Whirlpool 20.0 min 2.0 pkg Safale - American Ale Yeast US-05 60.00 g Amarillo [8.60 %] - Dry Hop 5.0 Days 30.00 g Vic Secret [15.50 %] - Dry Hop 5.0 Days
I keg to a relatively high carbonation for ales; however I bottle conditioned each of my entries in PET with Coopers carb drops. The AABC entry would have been about 4 months old when sampled.
Hopefully this comes in handy for someone looking for a session beer recipe!
Lord Raja Goomba I: Why do so many people think "newer is better" with kegs, when the cheap Chinese junk that come from KL/KK are thin, rubbish quality and the older American and West German ones are clearly better quality. 😱😤
Aug 23, 2021 17:15:54 GMT 10
miceandgods: I wonder if the mrs will notice the 30kgs of pork jowls in the fridge...
Jul 27, 2021 18:12:01 GMT 10
Clickeral: Stout is what jumps to mind for me
Jun 30, 2021 14:23:34 GMT 10
frodaddy: Reminder to clean your drip trays guys and girls!
Apr 4, 2021 16:49:07 GMT 10