Sure. Or magnum, or galena, or more tettnang. As long as you make sure you get the same IBUs by adjusting the hops by the amount of alpha acids, you'd be fine.
Im sparging this recipe right now and all i could get were whole perle hops , should i use .60oz @60 min?? Ive never used whole hops and everything ive read says to add 10%?
Brewed this up last night and overshot my final volume by 20% I guess that is what happens when you make your first one gallon batch! O.G was 1.042 but was able to get 71% efficiency using BIAB. I wanted to boil longer but didn't want to get more bitterness, hope it isn't too watery. Heck, maybe the BMC drinkers will like it better that way!
I tasted my first beer from this recipe today. I bottled 9 days ago so it is not fully carbed, but I am very impressed with the overall taste of this beer. i followed the recipe exactly. Perfect balance of malt/hops for my taste. It's kinda like a very mild pale ale
I'm brewing it myself in the next couple of days, maybe on Saturday. I have some relatives visiting in late June who don't like hoppy beers, or dark beers. They always seem to drink my beer (after all, it's free!) but I'd like to make something that they actually really enjoy. This will be a great beer to sip out on the boat or sitting by the camp fire, so I'm making 10 gallons of it for them. And we like it too!
Hey Yooper, how quickly does this drop clear?
I'm thinking of brewing this today at work to add to the beers I'm getting ready for an upcoming grad party on the 22nd.
I know I'm pushing it, but using gelatin to help, force carbing and a jumping to a clean keg can certainly speed thing up.
Bull
haeffnkr said:Hello,
Not sure why this beer does not get more love.
This beer is great and everyone should try it.
Like mentioned already - This is like a BMC but the malt and hop flavor is bumped up a bit more.
I brewed a batch of this a few months ago and it came out awesome.
BIAB method - mash at 154 or so.
I followed the recipe exactly, but pulled the IBU back to 19.
I used s-05 and hydrated it and poured the oxygen to the wort before pitching and kept it fermenting at around 63 ish for 5 days (will want to keep this yeast a little warmer next time, if I use it again...)
Then I left it at 66 ish in the basement until kegged.
I kept it on the yeast about 3.5 weeks total, added gelatin waited a few days then put it in the keg.
OG was 1.049 and FG was 1.011
I will definitely keep this one on tap.
Next time I will use PacMan yeast and keep the ibu at 19 (per the tastybrew calculator I use...)
I like this one better than some other popular / similar brews I have made (but my brewing process improvements keep changing as I am learning and that might be skewing my comparison...)
The picture shows the beer a tad darker than it really is.
thanks Yooper for an awesome beer !!
thanks again,
Kevin
Enter your email address to join: