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Old 12-08-2007, 08:24 PM   #1
chione
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So fizzy yellow beer (FYB) is for wussies and I only drink the stuff when I am playing guns but that is another story. I have really curious to see what is in this stuff. Obviously there is less malt and hops but how much less? Does anyone have a FYB recipe for reference?

Yes I know the BMC is the preferred term for FYB here but I agree with Stone and FYB is a more inclusive term so :P

 
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Old 12-08-2007, 08:28 PM   #2
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"FYB" has less malt and more adjuncts like corn and rice in them to raise the alcohol without "increasing" the taste. They also use MUCH less hops. They don't want to cause "Bitter Beer Face"
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Old 12-08-2007, 08:36 PM   #3
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I've been toying with all malt versions of the style a bit for people in my life that currently drink bud and coorslight. I know a lot people frown upon even coming close with all the RIS and IIPAs and whatnot but it's a fun excercise. Making a clean flawless light beer is not easy. I just did a 4.5% ABV lager and blonde ale today. I may even try to make the lager a "light" by mixing 1 gallon of beer with one gallon of de-oxygenated water in my mini keg just for the hell of it.

I'm not to the point where I'd consider flaked maize or rice syrup though.
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Old 12-08-2007, 08:41 PM   #4
chione
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Quote:
Originally Posted by RichBrewer
"FYB" has less malt and more adjuncts like corn and rice in them to raise the alcohol without "increasing" the taste. They also use MUCH less hops. They don't want to cause "Bitter Beer Face"
Wow really! I was wondering how they the alcohol, I was guessing they add sugar but then the beer would be too sweet.

Have any good recipes?

 
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Old 12-08-2007, 09:35 PM   #5
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Quote:
Originally Posted by chione
Wow really! I was wondering how they the alcohol, I was guessing they add sugar but then the beer would be too sweet.

Have any good recipes?
Actually, if you add sugar, the beer would be LESS sweet. Sugar ferments out, leaving a thin body and dry beer. Rice and corn give fermentables without causing off-flavors, so they work well.

I don't know how you could do it with extract- you'd have to use corn for example, which is for all-grain. I did an all-grain version, with a bit more flavor than Miller. It's under my avatar in the recipes pull-down.
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Old 12-08-2007, 09:50 PM   #6
chione
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Quote:
Originally Posted by YooperBrew
Actually, if you add sugar, the beer would be LESS sweet. Sugar ferments out, leaving a thin body and dry beer. Rice and corn give fermentables without causing off-flavors, so they work well.

I don't know how you could do it with extract- you'd have to use corn for example, which is for all-grain. I did an all-grain version, with a bit more flavor than Miller. It's under my avatar in the recipes pull-down.
hmm didn't see miller clone listed

 
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Old 12-08-2007, 10:02 PM   #7
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Quote:
Originally Posted by chione
hmm didn't see miller clone listed
"Corn Cream Ale" or something like that! A "cream ale" is about as light as I want to go- it's still an ale though, but if it was cold conditioned it would come out more lager-like. Or you could use a lager yeast.

http://www.bjcp.org/styles04/Category6.html
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Old 12-08-2007, 10:05 PM   #8
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I've posted a few times on how to brew a BMC.

Do you want it again?
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Old 12-08-2007, 10:30 PM   #9
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I have tried 2 recipes. I am looking for a House recipe BMC fans can stand and other homebrewers can appreciate.

I bottled Papzians "Quarterbock" about a week ago, no bottle bombs yet. It was _very_ tasty before I cut it 3:1 with water. I'll post up in about a month after it is conditioned.

My first AG was 80% pale 2 rown with 10% rice and 10% oats. The oats were a nice touch I thought, but 10% was too high, it was pretty astringent coming out of the bottle.

I am about to ship a bunch of EdWort's haus Pale recipe to the aforementioned BMC fans, I should have feedback from them around New Year's.

Fun slot in the tap handle collection to be toying with.

 
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Old 12-09-2007, 12:44 PM   #10
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"It was _very_ tasty before I cut it 3:1 with water."

That sir, is alcohol abuse.

 
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