[foxchainman]

Lazor Snake is a great unique Bavarian IPA. The guess for the Lazor Snake hops are right on I think; Huell Melon, Mandarina Bavaria, Hallertau Blanc. But what about the the malt bill and yeast? Anyone venture a guess. The color is very light and its almost lager like IMO but not a larger yeast. The three 3floyds web site calls it a IPA but for some reason it taste closer to an IPL. Golden light grainy light white biscuit malt flavor with a crisp clean fermentation flavor between a pilsner and a vienna larger for me. Super clear light golden. The hops to make it 55 IBU Bavarian IPA were both mildly fruity melon citrus and herbal/floral. A nice light bitterness is a great larger to IPA drinker gateway beer. Or maybe a hot summer day IPA that can be consumed quickly to cool down without the back of the throat bitterness. If its a Bavarian IPA the hops and yeast and grains all might be german. German ale yeast WLP029 German Ale/ Kölsch Yeast with German Pilsner malt 75 % and 15% Wheat malt and 10% Vienna malt.

[JJeffers09]

Lazor Snake is a great unique Bavarian IPA. The guess for the Lazor Snake hops are right on I think; Huell Melon, Mandarina Bavaria, Hallertau Blanc. But what about the the malt bill and yeast? Anyone venture a guess. The color is very light and its almost lager like IMO but not a larger yeast. The three 3floyds web site calls it a IPA but for some reason it taste closer to an IPL. Golden light grainy light white biscuit malt flavor with a crisp clean fermentation flavor between a pilsner and a vienna larger for me. Super clear light golden. The hops to make it 55 IBU Bavarian IPA were both mildly fruity melon citrus and herbal/floral. A nice light bitterness is a great larger to IPA drinker gateway beer. Or maybe a hot summer day IPA that can be consumed quickly to cool down without the back of the throat bitterness. If its a Bavarian IPA the hops and yeast and grains all might be german. German ale yeast WLP029 German Ale/ Kölsch Yeast with German Pilsner malt 75 % and 15% Wheat malt and 10% Vienna malt.

Kolsch is probably where I would start for yeast.

I need to go pick up one before I take a guess at the grist.

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