Mod Questions...

I'm not totally comfortable with making my own recipes yet, as I don't think I know enough about the ingredients to do so. My goal for my next beer is to make something light and Belgian. Since I have a gift certificate to Midwest, I'm buying there, but none of their light Belgians really interest me. I was thinking of purchasing their Amarillo APA kit and mod-ing it. It contains:

6 lb Gold LME
1 lb light DME
8oz carapils
8oz 60L
1/2oz Columbus @ 60
1oz Amarillo @ 20
1oz Amarillo @ flameout
US-05

I'm thinking of adding:
1 lb Honey @ flame (to dry out and up ABV) and 1 oz Columbus. My hop schedule would look like this -

1/2 C-bus @ 60
.66 Amarillo @ 20
.33 C-bus @ 20
.66 Amarillo @ flame
.33 C-bus @ flame
.66 Amarillo dryhop
.33 C-bus dryhop

I want a hop that will play with the citrus flavor of the amarillo, but also add it's own mark. If given the choice, I'd go Simcoe, but Midwest is out Does this look like a decent schedule? Should I go with something else? I think Raging ***** is mostly C-bus and Amarillo, and I dig that.

Part II - Ardennes or French Saison Wyeast? I'm leaning towards 3711 but think that I might save the cake for a dark strong if I went Ardennes. Also, would there be any difference in the time that the brew would be drinkable? I'd like it to be ready for a party in mid August.

Any thoughts are much appreciated!

I'm starting to use Sorachi Ace all over the place. It's supposed to give off lemony flavors and I love the smell. Maybe give that a shot.

I was going to use that on something soon, it sounds pretty good.

Anybody have thoughts on yeast? I actually looked at the calendar today and saw that having beer ready to drink that isn't even ordered yet will be pushing it, especially if I use a low floc yeast like 3711 I would assume. Does anyone know if US-05 would get me to drinkable beer faster that Ardennes? It wouldn't be Belgian, but it would probably still be solid, and beer is better than no beer!

Awesome. Good to know that 05 will have it out in time. Does anyone know if Ardennes could be ready in time? I know, contrary to other Belgians, it is a high floc yeast. So less clearing time I assume. Does it usually ferment fast enough to get this carbed in time?

Gross, why would anyone clone Shock Top?

emjay said:

Gross, why would anyone clone Shock Top?

Click to expand...

Because it's all about perspective. Brew what you like to drink and let others do the same.