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I've brewed this a few times; people can't get enough of it. No need for actual mango if you're using a lot of Citra, IME. Just make sure to de-seed/vein the habs.
Very nice looking recipe. I think I want to use actual fruit in mine though. If it was just me drinking this beer, I would consider using a good amount of Citra to achieve the desired mango flavor. However, this will be on tap for a 4th of July party and would be afraid that the masses wouldn't drink it if it's too hoppy. I'm don't worry about the BMC drinkers because there's never a guarantee with that. But I do what people who drink craft beers who are not a fan of hoppy beers to drink it.
Yes, I saw Kathryn's post. The Crowne Plaza is at the airport and 10.3 miles away. At city speeds that would be 20-30 minutes out.Google maps has it at 15 min. I-196 to I-96 to the airport from Amway Grand.
I was just wondering if all the downtown stuff is now gone. I just did not expect that.
Staying that far away really is an entirely different experience.
How about where the style guidelines are historically inaccurate? Classic American Pilsner is the only beer that I attempt to brew to style. I probably have more experience with the style than most amateur brewers, especially brewing it with heirloom, period correct yeast strains. If brewed correctly, CAP resembles Bohemian Pilsener more than it does German Pils. The immigrant brewers in the Mid-Atlantic states that created this style were attempting to replicate Bohemian Pilsener (which is reflected in names such as National Bohemian). The surviving period-correct yeast strains are weakly attenuating, Saaz-type diploids that are anything but neutral and leave residual diacetyl because they are so flocculent (e.g., Christian Schmidt, August Schell, Leopold Schmidt). Brewing this style of beer with a Frohberg triploid lager strain should be considered to be a fault; however, the style guideline is written such that a clean fermenting Frohberg-type yeast strain should be used. Updating the CAP style guideline to make it more historically accurate is one of the reasons why I am attempting to join the club.
It's my understanding that rice syrup solids are pretty fermentable and should thin out the beer and raise the ABV. When di you add it in the boil? Is it possible it carmelized from a long boil? I wouldn't think you should get a milk/lactose flavoring from it at all. What was your final gravity, did it fully ferment out prior to lagering?
I just took a bottle to two very experienced homebrewer friends of mine. One of whom has judged in the past. It's DMS. "Creamed Corn" flavor, I thought it was lactose. Oh well no more lagers for me till next year
Thanks allI like it!
We're going with Postdoc Brewing. It started off a few years ago as a running joke, but when we thought about what to name the actual brewery we couldn't come up with anything better. The nice thing is that the name is clear from a TM perspective.
I was thinking Ultra, which is a cross of Saaz and Hallertauer, I think. Continental-style hops.I have an Ultra plant. It yields OK at the 42+ parallel in SE MI. Aroma is more like Hallertua + a little spice. It does mature late for me, that might be plant location.
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Email just came through. We are at the Amway!!!!!!No plans to stop at Lazy Monk to try Lazy Monk beers?
Can't wait. And driving from MPLS, so we'll have to stop in New Glarus, WI. LOL