I've got what turned out to be a beautiful Golden ale recipe, if you want it. It's something that us brewers can enjoy, but the crud drinkers can handle at the same time. I find the hops too low, but some of my friends think it's just right. I'd stick in an extra 1/2 oz at full boil.
1/3 lb crystal 20 or carastan 20
1/3 lb dextrine malt
3 lbs light LME
3 lbs extra light LME (minus 1 1/4 cup for priming)
1 lb rice syrup solids
1 oz goldings whole hops @ full 60 min boil
1/2 oz goldings at 30 minutes in
1/2 oz goldings at 5 minutes to go
Yeast: Your choice, really. I used White Labs German Ale/Kolsh yeast, and got great results. It's not even recommended for the style. I just wanted something other than california ale yeast, which I use a lot of. It worked quite well.
Allergy Warning: This post was made by a person who may be nuts
From the store: Nothing right now, how sad
Up Next: Thinking about an amber rye
Secondary: "Not as Pale as Death" pale ale (since april, man I hate bottling.)
In bottles: Lager than Life Beer, Rocky Raccoon Honey Lager, A nameless Imperial Stout (my first AG!)
Last edited by The Happy Mug; 01-27-2006 at 04:34 AM.