Pretty simple in terms of mash. Straight infusion mash at the high end of the spectrum (158 F) to build some body. Periodically test for conversion and mash out at 168 F as soon as it’s complete. For low gravity beers, I try for the least fermentable wort possilbe. Just because there’s not a lot of alcohol, doesn’t mean you can’t have body and flavor. I get really good effeciency on very low gravity beers so you might want to take that into account.

There’s two things I might change. For one, I think I might sub in some 60 L Crystal for a half pound of pale malt for some additional body and up the bitterness to around 40-45 IBU. Other than that, it’s seriously a very good beer. It’s got a nose like an IPA but is still quite light and refreshing.

I primed this with 3/4 cup corn sugar. It’s a good level of carb for the style but I think I might switch to 1 1/4 cup DME for a bit more creaminess next time.

Don’t be afraid of this because of the low gravity. It’s a satisfying ale if you make sure to mash high to retain body.