smallkiller
Well-Known Member
-3.15# liquid gold malt extract (Northern Brewer)
-2# Flaked rice steeped for about 30 minutes ~150-155 degrees
-1 LBS of cane sugar
-I'm keeping the IBU below 12 so bittering is going to very minimal but I plan on dry hopping an oz or a little more of left over hops from old brews.
-I'm using the gold pack of coopers generic 15g yeast off of NB website
What I'm wondering is, will this come out to be a hyped up version of american commercial beers (minus the lager clarity?) I really need an easy drinking beer down here in Texas since winter decided to come and go in a matter of weeks. I'd like to have a nice, simple, cheap recipe that will yield something the masses can respect but so can we.
What I'm thinking is the rice will lighten up the body giving it that easy drinkable aspect. Cane Sugar, keep it cheap here folks, shouldn't give off flavors since it's not a very high percentage of the recipe. Using 1:1 spring water and distilled water and treating with calcium chloride to achieve a decent pH between 5.0-5.4
-2# Flaked rice steeped for about 30 minutes ~150-155 degrees
-1 LBS of cane sugar
-I'm keeping the IBU below 12 so bittering is going to very minimal but I plan on dry hopping an oz or a little more of left over hops from old brews.
-I'm using the gold pack of coopers generic 15g yeast off of NB website
What I'm wondering is, will this come out to be a hyped up version of american commercial beers (minus the lager clarity?) I really need an easy drinking beer down here in Texas since winter decided to come and go in a matter of weeks. I'd like to have a nice, simple, cheap recipe that will yield something the masses can respect but so can we.
What I'm thinking is the rice will lighten up the body giving it that easy drinkable aspect. Cane Sugar, keep it cheap here folks, shouldn't give off flavors since it's not a very high percentage of the recipe. Using 1:1 spring water and distilled water and treating with calcium chloride to achieve a decent pH between 5.0-5.4