Was looking for some advice for improvements to the following brew...
Maxi-BIAB APA
Grain Bill (5900g)
4800g (76%) Simpsons Ale - Maris Otter
1000g (17%) JWM Light Munich
300g (5%) Weyermann Carahell
100g (2%) JWM Malted Wheat
Mash in at 65C for 90 mins.
2 x dunk sparge (progressively added to the boil).
90min boil.
Hop Schedule
20g Chinook 60min
20g Cascade 10min
20g Citra (hop tea into fermenter with dilution water)
10g Citra (dry hop after primary ferm completed)
Wyeast American Ale 1056 (smack-pack into fermenter without starter).
The hop additions are a timed like that because I no-chilled into a cube.
It started at 1.058 and has finished at 1.008 in the space of a week at 18c (a bit quicker than I thought).
Then I added the 10g Citra and cold conditioned for 2 weeks, then kegged.
Undoubtably, this is the best beer I have ever brewed
!!The bitterness is on the high side for an APA, but that's how I like it (the Citra is awesome!).
Next time I want to get a bit more malty sweetness to balance out the extra bitterness.
Is there something in my process I could change to achieve this (mash temp?/hop schedule?), or should I modify the grain bill?
Any suggestions would be much appreciated.
Cheers,
Jake.
