Bluebirdish!

My last few ale have had a touch of sweetness about them so i thought i would post this recipe up for the collective learned to cast your eyes over, any thoughts chaps post away.
I am using the MJ west coast as i have used it a few times with good results and i want the challenger to shine through, plus it has been lying around for a while.

Boil Size: 31.02 l
Post Boil Volume: 26.52 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 22.50 l
Estimated OG: 1.043 SG
Estimated Color: 11.8 EBC
Estimated IBU: 34.5 IBUs
Brewhouse Efficiency: 79.00 %
Est Mash Efficiency: 87.6 %
Boil Time: 90 Minutes

Ingredients:
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3700 g Pale Malt, Maris Otter
200 g Crystal Malt - 60L
100g Wheat Malt, Ger
26g Challenger [8.20 %] - Boil 90.0 min
0.50 Protofloc tablet (Boil 15.0 mins)
26g Challenger [8.20 %] - Boil 10.0 min
33g Challenger [8.20 %] - Steep/Whirlpool
1.0 pkg US West Coast Yeast (Mangrove Jack's #M4 Yeast

I have also got some Wyeast 1098 but would need to make a starter for that.

What do you think?

[graysalchemy]

Many a pleasant afternoon was spent supping bluebird in the Black Bull though I do prefer Old Man especially after walking up it.

With regards to your recipe I would have thought using the yeast cultured from a bottle of bluebird would have been more appropriate, US yeast i think would be too bland for an english bitter, a huge amount of the flavour of an english bitter comes the yeast. If you don't fancy culturing a bottle of bluebird then I would go for the Wyeast 1098.

If it's too sweet dump the crystal and mash a bit lower.

Wards yeast from Brewlab is authentic (so they told me!). I've used it in an English bitter with English hops and Citra aroma. Mashed at 65. Not a bad beer at all. I'm going to do a Bluebirdish beer in a few months.