Is a Session recipe basically the same but with a lower OG ?

By ISA, do you mean Session IPA? If so, you'll probably also want to reduce IBUs. And maybe think about how simply reducing base malt might affect body and flavor...I'd say that evaluation depends somewhat on what you're starting with.

 

Too often I see brewers trying to do that and they basically make really thin bitter hop juice. I would bring down the base malt but add in some malts for body and a little complexity, and maybe mash higher and/or use a lower attenuating yeast strain to keep a little body in the finish. Also, like @VikeMan said, make sure to adjust your IBUs, I would honestly go heavy on the late hops and use not bittering charge.

 

The 2 session beers I've done (Blonde coffee beer and a pale ale) I used wy1469 mashed at 158 and really liked the results. Body malts as have been suggested really work to help.

 

The best session IPA I have had has a starting gravity of 1.047 and a final gravity of 1.013 and it still has a decent body for a 70 IBU beer. It's brewed with pilsner and carapils malt. I think the key to session IPAs would be to aim for a lower original gravity than a typical pale ale (say 1.057) but with a final gravity which is higher than is typical for the lower original gravity.

 

Patrik, what percentage of your grain bill was CaraPils?

Cheers!

 

I couldn't say since the beer is brewed by a commercial craft brewery called Oppigårds, but it's pretty pale in color at least.

 

For some reason I read your post as you homebrewed this beer.

Cheers!

 

I could have made it more clear that I was referencing a commercial beer I guess, but oh well.

 

Whatcha` making?