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Hi. Has anyone tried S-04 in this recipe? How would it compare to the original brewed with wlp-001? Too malty?

I've made the recipe multiple times and have ended up with a really balanced, crisp Blonde ale. Are you sure on mash temperature and fermentation temperature? Higher mash temps will typically give higher unfermentables, increasing mouthfeel and percieved sweetness of the fermented beer. Higher...

FYI. The beer is sitting on a batch of blueberry wine. I own an organic berry farm here in canada and do about 10 gallons of wine year.

Made 10 gallons of this February 10th. I used Best Malz Heidelberger Pils malt and W34-70, fermented at 50 for 3 weeks. Kegged, lagered for 2 weeks, added gelatin, then lagered and carbonated for about 1.5 weeks more until it dropped crystal clear. This beer is fantastic. Very clean, straight...

Just brewed up 10 gallons of this using Marris Otter, and S-04 yeast. Sorry if this has been mentioned before, but I've noticed a few brewers mentioning the lack of plum, raisin, or such flavors which are present in the commercial example. I am wondering if a small amount of Special B(maybe half...

Just tapped my first of 2 kegs of this. 1.046 down to 1.006 with 2 weeks in primary. Cooled and kegged with gelatin at 10 psi. 1 week later and beer is pretty clear, perfectly carbonated. Mine seems closer to an IPA. It could be the home grown cascade hops of unknown IBUs, but I only used them...

Pics.

Here's a few pics of the latest batch with the 1.5 lbs of Viennna added. As you can tell, although still very light, It has a slight golden hue compared to most examples on here. Very nice refreshing beer. I think the 1.5 lbs of Vienna helped to balance the flavor of the corn, which I found a...

Just tapped my first keg (of my second try at 10 gallons of this). I pretty much stuck to the recipe, including the full amount of corn, but I added 1.5 lbs of Vienna, used German Perle hops to the letter, and fermented with US-05 for 2.5 weeks in primary, then directly to the keg. It has only...

You could be right. I figure It might change a little if the yeast are still active at 38 degrees. Hell if I know. Lol. I gave it about 2.5 weeks in the primary. I'm just not familiar with the Muntons yeast. Maybe it is just a lower(?) attenuating yeast. I had a package in my fridge that I...

Forgot to mention. I made 10 gallons of this. One keg with the 05, which has been on the gas about 2 weeks finished at 1.010. Delicious! The other 5 gallons were brewed using a Muntons dry yeast which Finished in primary at 1.017. It has been sitting in a keg In my fermentation/lagering fridge...

Just an update. I haven't tasted the original recipe to compare but mashing @150 and using US-05 produced a fabulous amber beer. The fermentation was kept at room temp(about 69). Very balanced, malty, but with a very clean finish. Lots of toffee, caramel, but like I said, balanced by just the...

That's great info. Gonna try this out again soon. Thanks

Bonecity, I noticed you doubled the rice and reduced the corn by a bit. If you have brewed the original recipe, how does this compare in terms of dryness and body?

I bet that pound of Vienna goes well in the recipe above.

I did a 10 gallon batch of this a while back. Good recipe, and I know it is personal taste, but has anyone found there is a little too much corn and/or rice in the original recipe? Are there any suggestions on reduced amounts?

I am currently making this recipe and my grain temp was lower than expected. So I ended up mashing at about 150(No room for boiling water in the mash tun). What effect should I expect from this? Less malty? Drier finish? I am also using S-05 yeast, as I have run out of 04. Thanks.

I just had a huge reply written for this and I erased it by accident. It's late and I don't want to type it again. Lol. The bottom line is I chilled the 5 liter starter to 40f, pitched, and within 24 hours I had decent krausen going. Right now I have a nice inch and a half of krausen sitting at...

All good points really. The only problem I am facing in brewing a batch of beer and using the resulting cake is the type of beer being brewed, and the yeast strain. The Wlp 800 is almost used exclusively for Pilsners. So I would need a large starter to brew the beer in the first place to get...

Cool. You have some good information there. Thanks. I'll probably just pitch another vial with the starter. I'm just curious why the recipe could call for 9 liters of starter per 5 gallon batch?