7 lbs American 2-row Pale (2 SRM)
1 lb 12 oz POPCORN, (Yellow or white, hot air popped. After 2lbs popped and old maids removed.)
Mashed at 149F for 90 minutes
1 oz Willamette (4.5% AA) at 60 minutes
.5 oz Sterling (7% AA) at 10 minutes
US-05 rehydrated and then pitched at 59F. Temperature raised one degree per day until finished.
Two or three days after FG is reached raise the temperature to over 70F for a day or two.
Crash to under 40F in secondary (you could keg now.) When the beer is cold add two grams of Gelatin. (Put gelatin in small sauce pan with 1/2 cup water. Put on heat and stir it until it threatens to boil than add it to the top of the fermenter.) Let it sit until it is has cleared two to three days latter.
Bottle or keg. Carbonate to 2.7 volumes. (If bottling sprinkle 1 gram of dry yeast into the bottling bucket as the green beer racks. Stir it in well. Keep it at 75F for a week then it should be ready to be chilled and served.)
This recipe can be changed up quite a bit. About any bittering hop can be used. Sterling and Saaz are my favorite finnishing hops with it but any noble-ish hop would be great (Liberty comes to mind.) You can add corn starch in place of some two-row to dry the beer out more and make it even more BMC-ish (and possibly loose the finnishing hops to lower the bitternes even further.) I also really like to make the base a blend of Pilsner and six-row.
This pic was taken just over two weeks after it was brewed and about five days after it was bottled.