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Old 12-09-2007, 11:55 AM   #11
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Quote:
Originally Posted by z987k
"It was _very_ tasty before I cut it 3:1 with water."

That sir, is alcohol abuse.
No.. just think about it! In just one brew session, he can get BMC drinkers to STFU for 20 gallons' worth of drinking, leaving him more time and more brew sessions to dedicate to making good stuff for people who don't drool on themselves and wet their beds.


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Old 12-09-2007, 03:06 PM   #12
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brew a kolsch. its a very un-offensive style, probably the only "real" beer I've made so far that's close enough to a BMC that the average person wouldn't bitch about it.

Hell, my dad, Mr. Bud Light, won't even touch a commercial wheat beer "cuz its too heavy".



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Old 12-09-2007, 03:23 PM   #13
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Quote:
Originally Posted by Sir Humpsalot
No.. just think about it! In just one brew session, he can get BMC drinkers to STFU for 20 gallons' worth of drinking, leaving him more time and more brew sessions to dedicate to making good stuff for people who don't drool on themselves and wet their beds.
It is third edition, companion, page 325. The one gallon was tasty enough I probably will make five gallons next time it comes around on the rolodex. I'll bottle four gallons for long term aging for "us people" and then keg one gallon with 3 of water for "those people" - probably.

I am sending out holiday samplers to several of my BMC friends. They got three versions of EdWorts Haus coming with varying degrees of hops, and the quarterbock, and I will listen very carefully to what they have to say. I know I can't please everybody. OTOH when it has been 90+°F for twenty five days running in North Carolina summertime, I am not looking for a stout.

If the BMC peeps don't like it I'll bottle a whole five gallons someday and shelve it with my 080808RIS
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Old 12-09-2007, 03:37 PM   #14
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As a reference, Michelob Ultra checks in at 3.5 IBU. That decimal point is not an accident.

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Old 12-09-2007, 03:38 PM   #15
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Quote:
Originally Posted by david_42
As a reference, Michelob Ultra checks in at 3.5 IBU. That decimal point is not an accident.
What do they do, just wave a few hop flowers over the brew kettle???

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Old 12-10-2007, 03:26 AM   #16
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For my BMC drinking friends I brew 2 beers that are pretty much the same its just one is extract and one is AG. they are basically just 10 lb base malt or 6 lb light LME and very light on the hops. I use ale yeast also for simplicity. Sounds so simple, but let me tell you it is hard to find someone that doesn't like this brew. The BMC people like it and people that drink "real beer" like it enough to drink it. I don't look for either one of these brews to win any competitions or anything, but if you're looking for something to suit everyone it is the way to go.

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Old 12-10-2007, 02:53 PM   #17
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Quote:
Originally Posted by Bah Humbug
I've posted a few times on how to brew a BMC.

Do you want it again?
I am just looking the delta between real beer and YFB so just post that
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Old 12-10-2007, 03:08 PM   #18
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Quote:
Originally Posted by chione
I am just looking the delta between real beer and YFB so just post that
BYO had a bud clone in their recipe list. It had honey in it.
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Old 12-10-2007, 03:10 PM   #19
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Quote:
Originally Posted by brewt00l
What do they do, just wave a few hop flowers over the brew kettle???

I think it means that they just brew in the same state that hops are grown.
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Old 12-10-2007, 03:21 PM   #20
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Quote:
Originally Posted by cheezydemon
BYO had a bud clone in their recipe list. It had honey in it.
good lead
Budweiser Clone
by Karl Glarner Jr.



This is a great, easy-to-make pilsner-style beer made with ale yeast — no lagering
required. Comes close to many commercial light pilsners, with just a bit more flavor. (5
gallons)

Ingredients:

• 2.5 lbs. extra light dry malt extract
• 1.5 lbs. light honey
• 1 oz. Cascade hops (6% alpha acid): 0.25 oz. for 60 min., 0.25 oz. for 30 min.,
0.5 oz. for steeping
• 1 tsp. Irish moss for 15 min.
• 1 tsp. gypsum
• Wyeast 1056 (American ale) or Yeast Lab Canadian ale (AO7)
• 3/4 cup corn sugar for priming

Step by Step:

Bring 2 gal. water to boil. Remove from heat and add dry malt, honey, and gypsum. Return
to boil. Total boil is 60 min. Add 0.25 oz. Cascade and boil for 30 min. Add 0.25 oz. Cascade
and boil for 15 min. more. Add Irish moss and boil for 15 min. more. Turn off heat, add 0.5
oz. Cascade hops, and steep for 2 min. Pour into fermenter and top up with cold, preboiled
water. When cooled below 70° F pitch yeast.

Ferment seven to 10 days in primary at 70° F or below, then transfer to secondary and
ferment another seven days. Prime and bottle.

come paired to Jared's ESB (randomly selected )

Default Traditional ESB
Recipe Type: Extract
Yeast: WLP 002 English Ale
Yeast Starter: Yes
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5.5
Original Gravity: 1.056
Final Gravity: 1.018
IBU: 42
Boiling Time (Minutes): 60
Color: 8.2 SRM
Primary Fermentation (# of Days & Temp): 10 Days at 65 Deg
Secondary Fermentation (# of Days & Temp): 21 days at 65 Deg

6lbs Extra Light DME
14oz Crystal 55L

(steeped in 1.5 gallons of 160deg water for 20 minutes)

0.75 oz. Wye Target 13.90AA for 60 min.
0.50 oz. WGV 4.50AA for 40 min.
0.50 oz. WGV 4.50AA for 30 min.
0.50 oz. Goldings - E.K. 5.00AA for 15 min.


Very traditional ESB. Color turned out perfectly and the hop profile is spot on for the style. I will probably up the crystal malt in the future to add a little more character but other than that it is perfect.


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