Midstrength Cluster Goodness

[rheffera]

Just cracked my first vintaged bottle of this:

12L Test batch

LDME - 900g
Light Crystal - 100g
Carahell - 150g
Cluster 24g @ 15
Cluster 24g @ 5
Cluster 24g Dry hopped

Wyeast 1007

Aroma: Florally, like cascade

Taste Florally and woody. Interesting contrast to cascade.

Very happy with the end result. Would make again easily. Who says you cant have a low alch beer with nice hop taste.

Anyone else got some good mid/light recipes?

 

[Lord Raja Goomba I]

For an AG brew (this isn't an extract only thread, so I'm okay):

92.1% Ale Malt (I used BB when I was in BNE, JW here)
7.9% Caramalt

OG: 1.033, mashed at 72 degrees (yes, that's right)
FG: 1.009

IBU - mostly willamette to 30IBU at 60 mins (mainly because it was cheap and related to Fuggles), with a smidge in dry hop for a little extra floral.

Windsor yeast (low attenuation).

 

[dicko]

A yeast that is often overlooked when doing this style is wy2112.

It is a low attenuator and can give a great result with a midstrength beer.

This is my Aussie style midstrength XXXX gold drinkers love it.

2.45 kg Pale Malt, (Barrett Burston) (1.5 SRM) Grain 68.2 %
0.60 kg Carapils (2.0 SRM) Grain 16.8 %
0.45 kg Munich, Light (Joe White) (9.0 SRM) Grain 12.5 %
0.09 kg Caramalt (Thomas Fawcett) (15.0 SRM) Grain 2.5 %
12.00 g Pride of Ringwood [8.80 %] - Boil 60.0 m Hop 13.9 IBUs
12.00 g Styrian Goldings [3.40 %] - Boil 3.0 min Hop 0.9 IBUs
1.0 pkg California Lager (Wyeast Labs #2112)

OG 1034 Batch size 25litres