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Anybody got a good "light beer" recipe. How well does rice work?

Use hops sacks

Yea 10 lbs of pale grain and 3 lbs dme. I plan on using around 4-5 oz of 9-10% alpha hops. The only reason I'm using the dme is to add sugar content for a higher abv% because I havnt had luck with the all grain method. Porter sounds good though.

Thanks forthe help. Yea....I'm not a "less is better" type person. I like complex recipes, but coulda toned it down a little. How about the acid blend, is that just preferance or does it actually balance out the flavor?

How do I know what kinda beer I'm making if I'm just winging it. I just went out and bought 10 lbs of pale malt grain and 3 lbs of dried dark malt. What type or style would this be called. I'm goin for an IPA with a bit of a darker color. Any suggestions? Or do I just call it an amber ale since...

Yea I'm pretty excited about it. Does the mead really need to age for a year? And do you know when I should add the campden tablets? Or if I even need to? I was wondering if it was gonna taste of tequila....sounds good to me.

Yea, 5 gallon batch

Thanks a lot. How about the duration of the mash? Is 1 hour enough at 158*F?

I'm making a gallon of what I would like to call mead but honestly is far from traditional. I used 1.5 lbs of clover honey and 1.5 lbs of.....wait for it.....Agave! Yea I seen it in the bulk area isle of winco and just had to be different. I also used a few hops and some cinnamon and blackberry...

Actually it was mashing and its a wheat beer and I used a german ale yeast. I used 10 lbs of wheat grain and 3.3 lbs of wheat extract. Mashed it with 1 qt per lb of grain for 1 hour. Boiled wort for 1 hour then used wort chiller to 76*F then pitched yeast....forgot to aerorate. Does the sparge...

Thanks we are for sure using hydrometers and thermometers for the reading. Only on our 10th batch so just starting

Sparging 1 quart per 1 lb of 10 lbs of grain at 170 degrees for an hour. My brew partner has the notes and o.g. I can't find the iodine to do the starch to sugar conversion test. What's a good starting o.g. for a basic ale?

Not that its always a bad thing, but the last 2 of my 5 gallon batches have had below 5% abv. I used the smack packs both times and they were fairly fresh. Both batches have also been all grain. I can't figure out what I'm doin wrong to get such a low abv? Any ideas