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bernerbrau · 09-10-2009, 01:17 PM

Any reason not to do this with maybe MO or Vienna? And an added late hop addition?

I don't have many BMC drinkers in my family but they'd probably drink something light if it had some character.

**Schlenkerla** · 09-10-2009, 01:26 PM

Try it as it is, if you wanted more character I'd do the late or dry hop addition. The malt & adjuncts here are a good starting point for any light beer. Maybe toast about 1/4-1/2 pound of the pale malt for 10-15 minutes at 350F.

**BierMuncher** · 09-10-2009, 09:41 PM

Quote:

Originally Posted by Schlenkerla

BierMuncher - What starting gravities have you targeted? My lightest has been 1.030. See my Miller Light Clone recipe.

I shoot for 1033 and attenuate down to 1005-6. Gives me a nice dry 3.5%+ quaffer.

**kontreren** · 10-16-2009, 08:32 PM

What would happen to this brew if a pound of oatmeal were added to it?

HossTheGreat · 10-20-2009, 12:37 AM

Kegged this this weekend and tried it tonight. Not fully carbed yet, but man this is a tasty brew!

JesseRC · 10-20-2009, 12:44 AM

I just tasted mine tonight too. this is my second 10gallon batch. The first time I added a bit sugar and more rice. It was ok. This time I made it exactly as per recipe. Man what a difference. This stuff is pretty darn good.

Lilahblossom · 10-28-2009, 04:27 PM

I joined this forum specifically to thank Biermuncher for this wonderful recipe.

I made it for July Fourth party and it was cold and light and just right.

And what a fantastic way to get new homebrew converts!

**CharlosCarlies** · 10-28-2009, 05:25 PM

FWIW I brought this brew by a local brewery (Southern Star here in Texas) and their brewmaster seemed legitimately impressed. They couldn't get over how light in color it was while still being really flavorful.

**BierMuncher** · 10-31-2009, 04:15 AM

Quote:

Originally Posted by Lilahblossom

I joined this forum specifically to thank Biermuncher for this wonderful recipe.

I made it for July Fourth party and it was cold and light and just right.

And what a fantastic way to get new homebrew converts!

Wow.

I'm humbled.

I seem to be on the hook to keep this recipe (or slight variations) on tap full time now.

jmp138 · 11-05-2009, 10:30 PM

I have to have a keg ready for the big tailgate on the 28th, which my dad just informed me of yesterday and this just looked like the perfect recipe. It hurt to pay $20 bucks to get the ingredient at the lhbs, but when dad throws his credit card at something I jump (would have cost $12 bucks from brewmasterswarehouse).

So I'm thinking 2 week primary, secondary with gelatin for 2 days, and then hit it at about 30 psi for 2 days. Then I can kick it back to serving pressure and be ready to role the next day.

I was wondering though, I have hallertau, chinook, cascade and centennial on hand, would my best bet for hopping be to just hit it with an ounce of hallertau at 60 minutes. Couldn't do 4 dollars for an ounce for willamette, just would have hurt my constitution.

Thanks