Got a BMC fan in the family

My Wife's Grandfather is a sworn BMC drinker but, on a recent trip to visit, (we live in NKY) he found that he really enjoyed the "light" beer at The Hofbrau Haus. Does anyone have an all grain recipe that might come close to this?

I've brought bottles to him of some of my other beers, specifically an IPA that I gave to him on Christmas which is still sitting in his garage. I want to brew something that he'll actually like.

Cheers!

Hofbrau's "light" is their helles (which in German means "light"....), any helles recipe will do, but you'd be attempting a very difficult lager style, nowhere for off flavors to hide. Look into a cream ale maybe if you're not set up to lager, keep the bittering hops low. Pay attention to your water if you're doing all grain (RO with calcium chloride addition). Definitely pay attention to your fermentation temps with lighter styles.

Best recipe ever for any BMC fan....

https://www.homebrewtalk.com/f66/centennial-blonde-simple-4-all-grain-5-10-gall-42841/

I'm planning on brewing the centennial blonde myself, soon. This may be a little closer to the pale macro lagers, though: https://www.homebrewtalk.com/f62/cream-three-crops-cream-ale-66503/

^^that one is good too...both are easy and cheap to make

Schumed said:

Best recipe ever for any BMC fan....

https://www.homebrewtalk.com/f66/centennial-blonde-simple-4-all-grain-5-10-gall-42841/

Click to expand...

I disagree, my BMC friends were not fans of this brew.


A kolsch recipe could do the trick as well OP. But as stated above you are definitely upping the difficulty level of your brewing with a style like this.

Of all the huge beers and hop laden IPAs I have made, the kolsch that is currently on tap, is probably my biggest source of brewing pride. Here is a link to a Jamil recipe, there is a podcast talking about kolsch recipe formulation as well.

http://beerdujour.com/Recipes/Jamil/JamilsKolsch.htm

http://beerdujour.com/jamilsrecipes.htm for the podcast

Nothing to add but wanted to say hi! I live in Cincinnati. I love going to the Hofbrauhaus when I can. I usually bring out of town guests also as it's something different than normal bars.

Thanks everyone for the good feedback! Ill probably try Jamil's Kolsch, thanks xpertskir for the link. Time to break in the mini fridge and the new temp controller!

I think that's a great choice. I would recommend following the water chemistry primer, use distilled water, acid malt, and a little calcium chloride. With your temp controller you'll be amazed at the results.

sudsanonymous said:

Thanks everyone for the good feedback! Ill probably try Jamil's Kolsch, thanks xpertskir for the link. Time to break in the mini fridge and the new temp controller!

Click to expand...

Ferment low, I ferment 56-58 for the first few days with WLP029, and then bring it up to low 60's until its close to finishing, then up to 68 or so for a D-rest.


Take your time, patience will be rewarded. After the above procedure, I cold conditioned at 45-55 for 5 weeks, and after almost 2 weeks in the keezer its still getting better.

I've never had a BMC drinker turn down our cream ale, but it's not going to be anything like Hofbrau. Something to check out at least:

https://www.homebrewtalk.com/f62/two-kids-cream-ale-402306/

A kolsch would be an excellent choice, though!