2nd post... bear with me & my cronies as we learn this...
We have done 2 batches of AG - an American Gold and an American Light. We are using malt, flaked maize, and rice syrup solids in each one. AG has 10 lb / 2 lb / 1 lb respectively; and the AL has 5/1/1. I got this recipe from a buddy who's an all-grain guru; but not big on numbers...
which leads to the question: how many gravity points does flaked maize or RSS add?
2nd question: not that we're terribly interested in copying commercial stuff, but... is there a reference for IBUs, hop varieties, and yeast varieties of commercial brews? as a "f'rinstance" we all really liked the Market Street Pilsner that USED to be available in Nashville; it has been pulled the last year or so and we can't find it. another example- our homebrew store owner was stating that he is not fond of dry hopped brews, and cited a brand of IPA with which we were familiar (and none of us likes either)... a good example of why to avoid trying something...
We take good notes, and can smell the hops (can recognize cascade / saaz / hallertau / tettnang / northern brewer blindfolded now...) etc. but it might be nice to have a direction to head in rather than making 5-6 gal of brew, and tweaking one little thing on the next batch (while depending on everything else to stay the same...)
Just food for thought....
We have done 2 batches of AG - an American Gold and an American Light. We are using malt, flaked maize, and rice syrup solids in each one. AG has 10 lb / 2 lb / 1 lb respectively; and the AL has 5/1/1. I got this recipe from a buddy who's an all-grain guru; but not big on numbers...
which leads to the question: how many gravity points does flaked maize or RSS add?
2nd question: not that we're terribly interested in copying commercial stuff, but... is there a reference for IBUs, hop varieties, and yeast varieties of commercial brews? as a "f'rinstance" we all really liked the Market Street Pilsner that USED to be available in Nashville; it has been pulled the last year or so and we can't find it. another example- our homebrew store owner was stating that he is not fond of dry hopped brews, and cited a brand of IPA with which we were familiar (and none of us likes either)... a good example of why to avoid trying something...
We take good notes, and can smell the hops (can recognize cascade / saaz / hallertau / tettnang / northern brewer blindfolded now...) etc. but it might be nice to have a direction to head in rather than making 5-6 gal of brew, and tweaking one little thing on the next batch (while depending on everything else to stay the same...)
Just food for thought....
