Twofox
Well-Known Member
Working this one up. Would like some input.
This is a take-off of one that Revvy posted here.
Promash shows:
All grain 2.5 gal batch. 1.044 SG 23.4 IBU's
2# pale 2 row
1# wheat malt
.5# crystal 10L
.5# flaked corn
.25 oz cascade @60 mins 7.5%AA
.25 oz amarillo @ 15 mins 7.5%AA
Lime juice and zest in the boil, etc.
European ale yeast WLP011
Questions:
1. What grains should I change to make this as refreshing as possible? More wheat, less wheat, more corn?
2. Should I just use amarillo throughout? The aa's are the same, no flavor or aroma will come through @60 correct? Will the cascades add something in spite of that?
3. Late hop addition at 5 mins instead of 15? (IBU's change very little)
4. Use California ale or nottingham instead? Looking for clean, but not too dry finish. Lime I'll adjust to leave enough at the end to be refreshing (I hope).
I'm brewing this because Miller and Bud didn't know what they were doing
Thanks!
This is a take-off of one that Revvy posted here.
Promash shows:
All grain 2.5 gal batch. 1.044 SG 23.4 IBU's
2# pale 2 row
1# wheat malt
.5# crystal 10L
.5# flaked corn
.25 oz cascade @60 mins 7.5%AA
.25 oz amarillo @ 15 mins 7.5%AA
Lime juice and zest in the boil, etc.
European ale yeast WLP011
Questions:
1. What grains should I change to make this as refreshing as possible? More wheat, less wheat, more corn?
2. Should I just use amarillo throughout? The aa's are the same, no flavor or aroma will come through @60 correct? Will the cascades add something in spite of that?
3. Late hop addition at 5 mins instead of 15? (IBU's change very little)
4. Use California ale or nottingham instead? Looking for clean, but not too dry finish. Lime I'll adjust to leave enough at the end to be refreshing (I hope).
I'm brewing this because Miller and Bud didn't know what they were doing
Thanks!