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I have used beano to successfully clone Bud Light (you can ask why but it was a challenge experiment). It was a tad darker since I used extract but taste and feel were good. Now that Belle Saison is replaced in 11g packs by Farmhouse and the latter is not diastatic, (no dextrin breaking...

Interesting, thanks! I have not seen it listed in posted ingredients and not here in this from Fuller's. But I know they used adjunct sugars. I had thought corn was a USA thing...

How did it turn out? My thoughts- No corn - Not typically used in UK beers, just use barley malts.

yes, I made a Mango Sour using the Philly Sour yeast. I used Jumex nectar instead of real fruit and it worked well. It was an easy brew using Mr. Beer Hopped extract Golden Ale, Wheat LME and lactose. Very nice. I think the Philly sour yeast gave me smaller bubbles than regular yeast. No idea...

Here is another thread on the topic. https://www.homebrewtalk.com/threads/boston-lager-clone-decoction-krausening-ag-recipe.154371/

Talking of 1 gallon brews .............. ..the AHBA Learn to Homebrew Day recipe in 2022 is a 1 gal recipe (they say) The beer ABV/IBU/SRM they cite looks good (4-5, 45-60, 14) but when I plug their ingredients into Brewer's Friend calculator, I get very different results. The IBU. SRM and ABV...

They should try the experiment with just sugars and no proteins first over gravity range, then repeat for several known amounts of protein. Otherwise they have too many variables to figure what is happening. It does not seem complicated if you really want to find out if this suggestion about...

You might be interested in the book "Beer Captured" it is full of tested clone recipes. Their Hoegaarden (5 gal) uses for flavor - 1/4 oz Bitter orange peel, 3/4 tsp crushed coriander, 1/8 tsp crushed cumin and 1/2 oz Kent Goldings in last 15 min of boil and 1/2 oz peel, 1/2 tsp Coriander, 1/6...

I did not see this thread so I posted on another old one. I made a Mango sour. I pitched the whole 11g packet into 2 gal and based on litmus paper color, I got the same effect as adding 0.5oz lactic acid - which I did in a comparison brew. Researching more, I discovered Titratable Acidity -...

Thanks, I had not found that thread.

I brew with Mr. Beer HMEs in their fermenter (don't laugh, you can get decent beer this way lol). I recently brewed a comparison of their Sunshine Mango Sour recipe - one using their original recipe with Cooper's yeast and Lactic acid addition ( 0.5 oz/2 gal) and one using Philly Sour yeast...

I still brew Mr Beer and the 2 gal fermenters are a good size. And they are cheap too. So even if you don't use their fermentables look at the fermenters. I cannot physically move 5 gal stuff around from starting in kirchen to fermenting in basement. Mr B forum also has standardised the safe...

While not something most of you would make, I found Cooper's Dark Ale pretty close to UK mild. Made from their Hopped Extract. (Shudders lol)

I had 2 last year. One was a Imperial Porter with canned cherries and the other a Saison with Dried Apricots. Made with prehopped malt extract as base. I bottled them anyway. Both are a little sharp tasting but quite drinkable - The one has tang from cherries and the other Saison tang so not...

I Take the easy way. I use Hopped Malt Extract and modify it. Here is a Boston Lager clone I made that tasted very close drinking through a glass of this and a bottle of the original article. This is based on Mr Beer Czech Pilsner Hopped Extract. The additions are targeted to raise the HME to...

I see reference to Mr Beer Hopped extract. This particular variety has been updated and renamed. Best to look at their website and their forums if you want instruction using their stuff. They are very helpful. I make Wit beers using their hopped extract. I am still trying for something that...

The other thing with the Coriander and Peel is that I think there are 2 ways to do it and you will get different flavors with both approaches. You can put in a larger amount and boil it some then take it out. Or you can put a smaller amount in and just boil a small amount (e.g. 5-10 min to...

The other thing that is different with peel or zest is that peel includes the pith. The pith is bitter so it adds a different flavoring. Belgian Wits in part use less hops but use the dried peel to impart bitterness from the pith. It also creates some of the interesting aroma. Zest will give...

The second version is better and closer. I cannot tell taste apart.:mug:

Here is another way to make a good clone for people using Mr Beer ingredients. Yes, even Mr Beer stuff will make a good clone. SA Lager clone, Steep/mash 4 oz Vienna malt grain ans 2 oz Cara 60 for 35 min at 165 deg in a hop bag with enough water to cover. Make drained liquid up to 4 cups...