I need to give this yeast a try. I realize it isn't necessarily a sub for US-05 but it sounds like it will get me higher attenuation which I have been looking for.
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Try Carafa Special 3 malt first. It has the husk removed so you get less ashy/bitter/burnt flavor out of it.
do you use ss dry hop cannister? If so, does it really keep pellet hops out fairly well?
Well I guess I will just have to hope it turns out crisp. It is an ale so it won't have that same lager feel.
FWIW I make a good cream ale with 1056 that is pretty crisp and lager-y. I mash it @ 5.25 pH and it finishes @ 1.009.
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I haven't done extract in some time but I would recommend some simple sugar in there to help with the fermentability of the LME. Also I would use a very small amount (if any) of crystal malt in this style of beer.
I have no problem with dropping the Carmel malt. It was just there to add a bit of color, but I think the color would be fine without it. As far as adding sugar, what kind would I add? Would dropping the LME to 6# and adding 4oz of corn sugar be enough to make any difference? It keeps the ABV the same. I do want to keep the ABV as low as possible on this. They do like to have a few beers over the course of a show, and don't want them to get too smashed off of it LOL.