Adam of the Brew Lounge recently asked me for a session beer recipe of mine. I was only a part mash brewer back then and haven't brewed in four years. This one was what I came up with on 5 January 2002 and was inspiringly named Batch #29:
1/4 lb flaked barleyI used Wyeast London III, used gelatin in the secondary and kegged it all in a five gallon barrel that was drained one night on a gravity drop with pals. It was 3.9% according to my notes. If you drop the DME off a bit it would be just as good and even lighter. I recall five years later this being a fine example.
1/4 lb Vienna malt
3/4 lb Maris Otter pale malt
1/4 lb 40 L crystal malt
1.75 kg light dry malt extract
2.25 oz Goldings pellets (bittering - full boil)
0.5 oz Goldings plug (flavour - 15 minutes from end of boil)
0.5 oz Goldings plug (aroma - end of boil)
0.5 oz Goldings plug (dry hop in the keg it was served from)
One trick I recall to boost the graininess was to heat the cracked malt for about ten minutes before you mashed it. Not enough to alter it - just a bit of toasting.