If you use MO, skip the crystal. You won't need any more sweet/malty flavor.
I just caught this thread and think I might brew this on Sunday. I have no domestic 2-row, but a lot of Golden Promise and Belgian Pilsner malt on hand, so I'll be using one of those. Probably the GP. Good point on dropping the crystal when using MO, Bobby! I'll probably do the same if I use GP. I don't have any S-05 on hand, so I'll probably use Notty at ~68oF. Besides, I think I'd like a lager-like beer!
Just thinking out loud here - I wonder what would happen if I used the Pilsner as my base, kept the crystal, upped things a bit and did a 90 min. boil to drive off DMS. Any thoughts from youse guyze?
If you want to try an really good recipe try Jamills Cream ale from his book its amazing
I did and you are right it's great, so great infact I took a third place win at the Michigan State Fair with it.
__________________ Next: . Primary: American Brown, American Pumpkin Ale, American Stout On Tap: Citra Pale Ale, Trappist Pale Ale. Aging: Dark Strong, Barley Wine, Bo Pils & Sam Adams Boston lager clone.
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Brewed this one up about a week and a half ago. Hit 1.041 and it finished at 1.008. So far its tastes really good and its super light. Going to toss it in the keg today and see how it tastes again in a week.
Oh, i also decided to try out Ahtanum hops at 60min instead of the originally listed hops.
i've brewed it 3 times now, great beer. its one where BMC people will try and probably like. i like using liquid Cali ale yeast, its low in IBU's & %ABV and is great for washing. i try to keep it on one of the 4 taps.
__________________
Primary 1: British IPA
Primary 2: Air
Tap 1: Drunk Elf Christmas Ale
Tap 2: Winfield Bitter (WLP002)
Tap 3: UFO Stout
Tap 4: Winfield Bitter (WLP013)
In the podcast he mentions that the crystal malt isn't even completely necessary.
I was wondering what y'all think of subbing out the crystal in place of some toasted 2-row. I'm thinking maybe a nice simple grain bill that looks something like.
Hey Rhoobarb - Did you ever try this with either the Brit base malt or the Pilsner base malt?
Or anyone else have any experience in that respect?
I have to make beer for a wedding and want to make something that everyone would enjoy. I have made the recipe as written in Brewing Classic Styles, but was interested in subtle changes/ improvements.
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