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rhys333

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What would you brew given the following restrictions?

- Use 4 different fermentables at the ratios given below. You may include a 5th fermentable by splitting any one of the following into two equal parts (e.g.: 2.5% and 2.5% instead of 5%).
- Any gravity, hops, yeast you desire.

70% fermentable A
17% fermentable B
8% fermentable C
5% fermentable D
 
70% 2-row
17% Vienna
8% c-40
5% white wheat

Bitter with an ounce of Target, and add 1-2 oz of your favorite hop or hop combo at 15, 5, and dry hop.
 
70% Maris Otter
17% White wheat
8% Golden Naked Oats
5% cane sugar

Hops would be Nugget for bittering, and a mix of Galaxy, Motueka, Mosaic, & Citra for late additions, F/O, and dry-hops.

Nottingham yeast - I use that **** on everything!
 
Last edited:
Folks, we need... er, OP needs your hop-bill and yeast selection as well, please!

:)

Oh, and good call, radwizard - I am changing my recipe from 5% C10 to 5% cane sugar!!!
 
70% low colour maris otter
17% Rye malt
8% Abbey malt
5% crystal 30L

Hop with Apollo, centennial and columbus
 
70% Maris Otter
17% Flaked oats
4% roast wheat + 4% roast barley
5% Dark chocolate

Bitter to 35IBU with Fuggles and a small 10 min addition. Ferment with Wyeast 1450 or Nottingham..
 
I could do this all day!

Saison:
70% Pilsner
17% Wheat
8% Rye
5% Sugar

APA:
70% 2-row
17% Pale Ale/MO
8% C-40
5% Wheat

American Amber:
70% 2-row
17% Munich
8% C-40
5% C-120

Hefeweizen:
70% Wheat
17% Pilsner
8% Munich
2.5% Carawheat
2.5% Melanoiden

Cream Ale:
70% Pilsen
17% Rice
8% Corn
5% Carapils

Marzen:
35% Pilsner
35% Vienna
17% Munich
8% Cara-Vienna
5% Cara-Munich

NEIPA:
70% Maris Otter
17% Flaked Oats
8% Wheat
5% Honey malt
 
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