I am trying a different angle at producing an IPA/Mild Hybrid. I am using about 50% light Munich malt, 30% Marris Otter and 10 % Flaked Oats.
I am hoping this makes for a flavorful low grav beer(3.2% ABV) with a nice mouthfeel. I used Wyeast's Thames Valley yeast strain to give it some character and to hold it true to the mild side of the hybrid.
I am currently plugging along at 68-70 f temperature and we have reduced from 1.035 OG to 1.020 in a 24 hour period.
I have to admit that I am a bit worried about this one as I tasted the wort and it is missing the malt flavor punch I got from my other recipe that Annie Johnson helped me with. Hopefully, the dry hopping which will include Amarillo, Simcoe, Cascade and Mosaic hops along with blood orange zest and jewels will help lift it up a bit.
I am still very excited about this one and have high hopes.
Subscribe to The Low Grav Experiment
Get the latest posts delivered right to your inbox