- Mar 10, 2008
- Reaction score
I am trying to locate a recipe that yeilds results that taste like a Heineken. Any one that can point in the right direction, it's much appreciated.
LMAO I just laughed out loud at that one!These tasted more like St. Pauli Girl.
That's a good question. I'm surprised to see a recipe include flakes rice with extract - I am pretty sure that flakes rice needs to mashed. Steeping the rice won't really do anything for you other than perhaps add some haze. I have no experience with it though so I might be wrong (happens from time to time)ChrisS68 said:Newbie question: How does one utilize the flaked rice in an extract recipe? Do you steep it with the crystal malts?
I've lately been pitching at around 62-63 degrees, and the ferment ranges from 62-66, sometimes creeps up a bit higher...How cold can you get? If you use a Kolsch yeast and ferment in the low 60s you might fool some people. But you won't get the clarity without a cold crash at the very least, though it should clear in bottles with some time in the fridge.
You're absolutely right, there are NO adjuncts in the original Heineken Pils/Lager. Now a Light Heineken may.Is there a legitimate Heineken clone that uses just Barley, hops, and water? I don't think rice is an ingredient in their product.