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I've myself a bug to brew what's touted to be the "most difficult beer to brew well". Lately, I have been getting some wonderful compliments from some respectable people in my beer circle (pro brewers, judges, EAC's) and am thinking it's time to test my metal.
I have no intention to clone any commercialized brands here and the guidelines aren't set to stone but, the more challenging to get right the better.
So,
Water is an big issue for sure but I'd rather start in with raw materials and tweak from there. This I expect means;
- 6 Row Malt in minimal prortions approaching the limits of diastatic power.
- Corn or Rice in large proportions.
- Noble Hops (and very little of them).
IIRC, with the 6 Row you can go as low as 20% (I can research) does this sound right?
I know the rice would have to be cooked first to gelatinize and I know that Flaked Maize could be used as the corn source but, what about raw or canned (not creamed) corn? What about sweet corn?
Anyone want to play with me on this topic?
I have no intention to clone any commercialized brands here and the guidelines aren't set to stone but, the more challenging to get right the better.
So,
Water is an big issue for sure but I'd rather start in with raw materials and tweak from there. This I expect means;
- 6 Row Malt in minimal prortions approaching the limits of diastatic power.
- Corn or Rice in large proportions.
- Noble Hops (and very little of them).
IIRC, with the 6 Row you can go as low as 20% (I can research) does this sound right?
I know the rice would have to be cooked first to gelatinize and I know that Flaked Maize could be used as the corn source but, what about raw or canned (not creamed) corn? What about sweet corn?
Anyone want to play with me on this topic?