So between what I reread, and what I remember, the 60 was a decent beer. What I don’t remember was if it was actually a 60 style or not. I mean while it was an approximation with the caramelizations,,, would it have passed the BJCP guidelines? From what I am seeing, I am thinking no. The burning of the wort taste would probably get it dinged right away.

I think we were close though. I think all this recipe needed was some caramel malt. Since it is such a small beer, I don’t think much will be needed to make a big difference. So to the 6lbs of Maris Otter lets add ½ lb of 60L and a ½ lb of 80L. And even that sounds like too much.

Next is body.  I think we were close on this,, but it might have been just luck, as it sounded like I was guessing. But I’m going to use the same 152 mash, but also just a nip of carapils. This should keep a slight dryness to it, but keep something of a nice feel. 

Now the yeast is probably the biggest change. The old Coopers yeast chews down enough, but is too clean. The Windsor, while it has those esters, always seems to finish too sweet, and seems to stay in suspension. 
I think I’m going to go with US04. This will definitely chew down, give up those esters, and flocc out real good. 
But there is one thing I’m wondering that this yeast will do. Can I make it throw diacetyl? Ferment low,, like 55 so it don’t really clean up. 

And thats really all I think we will need to so lets brew this.

Brew day;
Final grain bill for today:

• 6lbs Marris Otter
• .5 lb 60L crystal
• .5lb 80L crystal
• .25 lb carapils
• 2oz roasted barley
• .75 oz Fuggles @ 60
• .25 Fuggles @ 30
• US04 yeast 
• Mash @152F

I was going to use the same mash tun, but I forgot it was in the garage, so I used the Mash and Boil. Total water was 7.35 gallons,, which I heated all at one time. Used the over night timer so it was ready when I went down at 5am

Took off 2 gallons of that water and kept it for sparging. So we mashed into 5.35 gallons. With only 7lbs of grain it felt pretty thin. But when there is that much crystal malt, it smells pretty good.

I wasn’t sure if that small of a grain bill would hold temp as well, but had no problems. Lost only about half a degree with no other heat bursts.

Nothing of note happed with the rest of the brew so got it in the fermenter and going to ferment at 58. Hoping we can get that yeast to dump at least a little diacetyl for us.

This is a pretty small beer, OG was 1.048. A bit higher than the original, but not bad. So we should be able to get this kegged up in a couple weeks. I cant wait.

(as I am posting this the US04 is chugging away at 58F)