Originally Posted by mandobud16
Thanks guys! Yooper- I've got a few oz of cascade hops that I got from deschutes when they were in town. Think those along with some some washed 1084 would suffice?
Oh, yes! And like Zamial said, if you don't use flaked corn or have polenta on hand, use popcorn.
The Wyeast 1084 might give you some fruitiness, especially if it gets above 65 degrees, so if you're using that yeast make sure you keep it at 62-64!
I just looked at a cheaper version of the same recipe:
7 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 4 75.0 %
1 lbs Corn, Flaked (1.0 SRM) Grain 5 10.0 %
8.0 oz Biscuit Malt (23.0 SRM) Grain 6 5.0 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 7 5.0 %
8.0 oz Wheat Malt, Pale (2.0 SRM) Grain 8 5.0 %
0.75 oz Cluster [7.50 %] - Boil 60.0 min Hop 9 19.5 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -
0.50 oz Saaz [3.50 %] - Boil 10.0 min Hop 11 2.0 IBUs
0.50 oz Saaz [3.50 %] - Aroma Steep 5.0 min Hop 12 0.0 IBUs
1.0 pkg Nottingham (Danstar #-) [25.00 ml] Yeast
But that was when Nottingham was like $1.29 pack. I have a ton of cluster hops (can't remember where they came from) so I will use them for bittering in some American beers when the bittering is not a huge part of the flavor.
I'd definitely recommend saving/rinsing yeast. Even with dry yeast, using the $3.25 package for 10 batches by rinsing/splitting it means huge savings. It's even a bigger savings with liquid yeast. I always have Denny's Favorite 50, S05, and Wyeast 1335 in my fridge that I've saved.