frankrhps
Active Member
Ok, I went with 10 lbs breiss 2 row, .5 lbs vienna, 2 lbs maise, 1.5 oz hallertau, wlp001 white labs California (my apologies if the terminology isn't quite right). Brew In A Bag. Fermented 2 weeks at room temp about 72 degrees. Came out 5.95% & bro said tasted exactly like his natty ice! (Of course an alcoholic is gonna like that stuff regardless lol) Spent less than $40 total but that's not really the important thing. Was really a good excuse for me to start brewing again hahahaha! Thanks all for the input!
