Christening brew Any tweaking to be done??

[Deebee]

Right , with the birth of nmber 3 drawing ever closer i have started to thik about the christening ( of my new shiney home made boiler!!)

I will be doing 2 brews, one i have used beforeso i am not worried abot it, the other is a recipe from Grhams book that i have altered everso slightly as i wanted something malty.

I am trying to show the norwegians that even darker beers can be tasty.. 8 they sem to think british ale is way too bitter!)

Anyways here is what i have and i wonder what you think.

20 litre brew

2343 MO
1000 Munich
184 crystal Divided 50\50 light and dark cos i have run out.
100 carapils
100 wheat malt

18 g Targe ( 13%) for 60 =30.7 IBU
25 g Bobek (5.2%) at 10 = 5.6 IBU
20 g bobek (5.2%) at flame out

yeast Wyeast 1318 london ale III ( providing i get chance to make a starter from it.

I am hoping to bring the maltyness ot but wonder if i should up the IBU slihghtly in order t balance out the Munichs maltyness and sweetness of the crystal

The final figures for this are s follows:

estimated OG 1043
estimated FG 1011 giving me 4.15% ABv ( nice strength!!)
colour according to Beersmith will be 13 SRM
and IBU will be 36.3

The grain i now warming up ( ready mixed) in the washroom so that i can get the brew on at relatively short notice ( when she is inside so to speak). On the provison that the starter will need a day or so to get going properly the first brew will be a dry yeast.

I have other hops available if people think that i would benefit from using these instead.
I have fuggles, cascade, challenger, Northdown, goldings and a few grams ( likely not more than about 15 or so of styrian goldings-

My aim is a nice tasty beer that will let the malt come through and the taste of the hops without being clloyingly sweet and sickly .

So Experts of the board:) Comments please.
Thanks

[coatesg]

Looks pretty good to me - you could perhaps make it 15IBU target with 15IBU challenger (though mainly 'cos I like challenger ). Possibilities are endless really, and they'll all make a cracking pint. The Bobek late will give lovely flavour and aroma. And I like dividing crystal between light and dark as it offers a wider range of flavours than crystal alone.

Of course, if you really want to show them that dark English beer can be tasty, then a porter or a mild would be another option

[Deebee]

both the thwaites dark mild and the fullers london porter from GW book are on the agenda...


But i thought i might hit them with some hefty malt! hence the near 40% munich.

i might up the bobek at the end and might even chuck in the styrian goldings i have too at flame out.

is the IBU be ok as it is?

Dave

[Deebee]

In the absence of any comments to the contrary i'll be sticking to this recipe as posted.

All being well i'll get this one done in the next few weeks.

I hope the mrs gives som prior warning to her going into labour... getting the starter active enough to ferment when she is in hospital and getting 2 brews done is a challenge.

in the absence of getting the starter made, i'll be useing nottingham or S-05 ( although this one does not flocculate as well to my knowledge.)

[Deebee]

Looks pretty good to me - you could perhaps make it 15IBU target with 15IBU challenger (though mainly 'cos I like challenger ). Possibilities are endless really, and they'll all make a cracking pint. The Bobek late will give lovely flavour and aroma. And I like dividing crystal between light and dark as it offers a wider range of flavours than crystal alone.

Of course, if you really want to show them that dark English beer can be tasty, then a porter or a mild would be another option

So i had a think and decided to have a go with target and challenger at the start plus Bokbek and maybe the rest of the styrian goldings i have as late/post boil hops.

Then i started thinking about yeast....

I initially intend to use Wyeast 1318 London Ale, but have also gotten a " spesial edition) essex ale from White labs.

I have TV 3 from brewlabs, WL005. Wl002 and 7 plus abother brewlabs slant that i can't think of for now.

I have some dry yeasts too.
'


Now taking into account that i want the hops and malt at the fore, i am thinkig the Wyeast would be best, but i understand that the Munich can be sweet?

Thoughts gentlemen please?

[Deebee]

hopefully some of the gurus will help out.↲this recipe has a large amount of munich in it. The og is quite low and the ibu quite high. The aim is to balance the sweetness of the munich with the high ibu.↲Does this sound right or should i drop back on the ibu? Or maybe even go up a bit?