My buddy, "Mr. Jim", made this a few years ago. Good brew:
5 lb Breiss 2 row pale
1 lb flaked maize
1 lb rice syrup solids
1 oz hallertau bittering, 1/2 oz Saaz finishing hops.
Step mash the malt and maize at 122 and 158 for 20 min and 1 hr; mash out 10 min at 170, sparged w/ grain bed at 150; add the hallertau at boil, RSS at 15 min remaining, Saaz at 5 min remaining...
He used white labs german lager yeast, aged at 50 for 2 months, then a diacetyl rest at 60 deg. for a couple days, then 4 more months at 50 deg. OG was 1028, fg 1009 I think. "lawnmower beer" he called it; or "american light".
Now my question: I don't have a spare fridge. Me and my buddies made the same stuff with his procedures but used Danstar Nottingham dry yeast and aged it at 70* (in my bathroom closet). Primary 3 weeks and secondaried for 6 or 7 weeks.
sure is good stuff, but, what did we make?
5 lb Breiss 2 row pale
1 lb flaked maize
1 lb rice syrup solids
1 oz hallertau bittering, 1/2 oz Saaz finishing hops.
Step mash the malt and maize at 122 and 158 for 20 min and 1 hr; mash out 10 min at 170, sparged w/ grain bed at 150; add the hallertau at boil, RSS at 15 min remaining, Saaz at 5 min remaining...
He used white labs german lager yeast, aged at 50 for 2 months, then a diacetyl rest at 60 deg. for a couple days, then 4 more months at 50 deg. OG was 1028, fg 1009 I think. "lawnmower beer" he called it; or "american light".
Now my question: I don't have a spare fridge. Me and my buddies made the same stuff with his procedures but used Danstar Nottingham dry yeast and aged it at 70* (in my bathroom closet). Primary 3 weeks and secondaried for 6 or 7 weeks.
sure is good stuff, but, what did we make?