2 replies to this topic

[japh]

The ConceptThe Grain BillThe HopsWe're in the home stretch now, getting ready to create the recipes. All we have left is the final bits and pieces. Since I can only do 3 polls per thread, and I don't want to have a 5th thread if I can avoid it, I'm going to ask that people put in their replies how many different specialty grains they think would work. Also, if you vote for a particular grain, how much of that grain would you use? Get some good discussion going, so that we can get the recipe finalized this week.Also, I'm a dried yeast user, so I'm not very familiar with the liquid yeasts most of you use. If you could give good examples of what strains would fit into the general categories above, that will help. Also, state which exact strains you like. I'm going to take a lot more from the text of the replies vs. just looking at the polls for this one.

[Stuster]

I don't think the choice of bittering hop is that vital, and it might be better to leave that open in this time of hop shortage.With the specialty grains, how about carawheat. It'll fit with the wheat theme and might be something new for some people. Plus it's a nice grain and great to eat raw.

[BrianBrewerKS]

I'd be fine with US05/1056 as the yeast...it's extremely easy to use...and this beer doesn't really need anything 'special' to come from the yeast. It seems that this beer is about the wheat and hops. US05 would be a good, neutral yeast.I voted for Biscuit as a specialty grain just 'cuz I really like it. I'd keep the percentage down fairly low so we can keep the wheat prominent. Special B looks to be a favorite..and I'd be fine with that too. Actually, I'm fine with any of the specialty grains as long as we stay low on the amount...And I agree with Stuster...I'm not too worried about what we use for a bittering hop. I voted Centennial, but any of the three would be perfectly fine with me.