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Old 12-14-2012, 03:27 PM   #11
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Originally Posted by kpr121 View Post
Make sure you mash low, like in the mid to high 140’s.
I would take the opposite approach and mash in the mid to upper 150's to add body
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Old 12-14-2012, 04:37 PM   #12
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I think your recipe is a good starting point for the style you are after. For mash temp, I would aim for 152 or higher as jetmac suggested to get a little body. If you are shooting for a dryer style, then definitely mash in the 148-150 degree range.

Back in June I tried my luck with a Czech Lager.
8 lbs Pilsner malt
.25 lb Carapils
Mashed at 152 degrees
1 oz Saaz @ 60 mins
1 oz Saaz @ 20 mins
Wyeast Budvar 2000

I know you said you can't do a lager yet, but when you get a chance you need to try it. The beer I brewed came out extremely light and flavorful.

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Old 12-14-2012, 04:46 PM   #13
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Maybe try something along the lines of a cream ale (http://www.homebrewtalk.com/f62/crea...eam-ale-66503/)

I did one this summer (used fresh hops - first year harvest was ready and there weren't enough to make them worth freezing) and it turned out to be a really easy drinker. My BMC friends even enjoyed this one (unlike the stout and the pumpkin ale that is also ready now).

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Old 12-14-2012, 04:51 PM   #14
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Originally Posted by ctrlpabrewer View Post
Maybe try something along the lines of a cream ale (http://www.homebrewtalk.com/f62/crea...eam-ale-66503/)

I did one this summer (used fresh hops - first year harvest was ready and there weren't enough to make them worth freezing) and it turned out to be a really easy drinker. My BMC friends even enjoyed this one (unlike the stout and the pumpkin ale that is also ready now).
I was just going to post the same thing. It's a good recipe.

Also BYO magazine has some great resources/tips for brewing that style of beer. A lot of them are written by JAMIL (so evidently HE doesn't care to bash what folks want to brew.)

Classic American Pilsner: Style Profile

Lager: Pale Pilsner to Malty Munich

Make a Great Lager
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Old 12-14-2012, 06:00 PM   #15
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I would take the opposite approach and mash in the mid to upper 150's to add body
Didn’t know body was a characteristic of Busch Light or similar American Macro lagers.

If OP is planning to use an ale yeast, I would think you’d want to thin out the beer as much as possible.

Sorry, the above two sentences are more like poorly phrased questions… I don’t know the answers for sure.
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Old 12-14-2012, 06:05 PM   #16
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I'm certainly not one to bash BMC- I enjoy the occasional Bud Light. But the reality is that it's simply cheaper to buy a 30 pack than to try to clone it.
I can make 60 light american lagers for about 15 bucks. Plus, it is an interesting challenge
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Old 12-17-2012, 08:52 PM   #17
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I have made BM's C of 3 Crops for cookouts and parties with friends with good luck. Most of the population was raised with, and enjoys, the typical BMC offerings. I brew what they like, along with what I like. Good food, good beer, and good times. Don't judge them, occasionally you can convert them!

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