Stateside Session Bitter (SSB) recipe critique?

I agree with subbing for a more flavorful base malt.

Here was my take on a mix of American hops and an English bitter beer. I thought it turned out great and would brew again:

4.5 gallons recipe
OG - 1.047
FG - 1.012
4.7% ABV
34 IBU

mashed at 153F
7# golden promise
.5% british crystal 60L

20 IBU @ 60 min w/ EKG
5 IBU @ 10 min w/ Citra
1 oz at KO w/ Citra
Dry-hopped with 1oz Ahtanum

Wyeast 1469 (West Yorkshire)

 

Weyermann Pale Ale Malt is excellent. Its a touch less biscuity than Marris, but it is very rich and flavorful, and around the same level of sweetness. I've been using it in hoppy beers to provide a little more malt flavor without using any extra crystal malt.

I've never used Biscuit malt, but have used a fair amount of Briess Victory in APAs, Ambers and Milds. Depending on your base malts and crystal, 2-12% can take the biscuity, crackery character from very subtle to very prominent.

 

Just as a reference, how much biscuit malt would make it 'Fat Tire' biscuit-y? That's probably a bit higher than I'd want to go with a beer like this, but I'd like to get an idea of where to start.

 

According to the NB website, no biscuit but Munich and victory.

 

Not to draw the ire of the style police, but how about a couple pounds of Munich in place of the biscuit? A more mellow toasty flavor might be nice, albeit a bit of a departure from where you're headed.

FWIW, Willamette is definitely my first choice for a bitter. Unmistakably American citrus, but with subtle woody undertones. Not quite as cliché as Cascade (no sense confusing my taste buds )

 

Now I'm really confused! . I guess I need to play more with biscuit.