cream ale
7.5 pounds pilsen
1/2 pound flaked rice
1/2 pound flaked corn
1/2 pound caramel 10
.75 oz willamete at 60
.50 oz willamete at 1
ferement with nottingham ale yeast at 60 degrees for 3 weeks, bottle, let it carb for a week then lager the bottles for at least two weeks before drinking.
OG = 1.045-1.050 FG< 1.010
This is super drinkable stuff for the BMC croud
My SWMBO likes this one.
5 pounds red wheat
5 pounds pilsen
rind of 1 lemon, 1 lime, 1 grapefruit and 1 orange added to boil at 5 minutes
1 tbsp course crushed corriander added after primary fermentation is completed for aroma
ferment with nottingham at 60 degrees for 3 weeks and follow same carbonation and aging protocol as cream ale