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This brew was made to introduce people who normally drink Miller/Budweiser to homebrew. It has more malt flavor than they were accustomed to, but the general consensus was that it was alright. From my perspective, it was one of the few beers where I've killed the Corny keg within a month. Excellent summer/session beer. The recipe came from Greg over at BevArt Homebrew Supply. Ingredients1/2 lb Wissheimer Lt. German Crystal malt1 lb Laaglander light dry malt extract (DME) 1 lb rice syrup solids 2 oz maltodextrin 3.3 lb Munton's American Light Beer hopped liquid malt extract (LME) 1/2 tsp Irish moss 1/2 oz Cascade hops (flavor) 1/2 oz Cascade hops (aroma) 1 pkt American Ale Yeast II (Wyeast) or East Coast Ale Yeast (White Labs WLP 008) InstructionsHeat 3 gallons of water to 150°F. Steep Crystal Malt for 1 hour. Add DME, rice syrup solids, maltodextrin, LME and enough water to bring up to 5 gallons. Bring to a boil.
Cool immediately to 70°-74°F. Pitch yeast. O.G. 1.046 This page last updated on January 7, 2005.
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