HA!Parks said:Don't get Nick started on that!
This recipe will produce a beer that tastes better than VB, I reckon. Not saying it to dig shit, but I brewed a CD clone (basically the same recipe with lower IBU and a hotter ferment to encourage sulfur) and it was nothing like CD and more like VB, but better (by better I mean more well balanced/less dilution/urine and isohop twang).swiftyp said:Hahahahaha! Yeah, I saw some of the reviews. I swear we drink good beer for the most part but, dude liked it so I must choke one down. He'd get a kick out of getting another one even if it's dreadful.
This is what I've found online so far:
-OG = 1.042 (or 1.060 if you want to high gravity brew for authenticity)
-FG = 1.006
-2 row well-modified lager malt
-encourage fermentability via 63-65C rests with pH ~ 5.2 @ mash temp.
(no protein rest!)
-Step infusion mash.
-Fermentation - pitch at 14C, allow to rise up to 18C
-Choice of yeast critical. Fosters use their own strain. Some yeasts
won't ferment well with this much sucrose and will either stick and/or
produce truckloads of acetaldehyde. Try Wyeast Danish lager.
Addition of a yeast nutrient (nitrogen) is wise with so much sucrose
-22 IBU with pride of ringwood hops (any high alpha will do)
-no hop flavour or aroma
-Serve so cold you can't taste how vile it really is, and don't forget
to hold your nose...
Doesn't look very tasty...
Hahaha! The first time I heard that quote, we were tasting Bribie's Aussie Lager which he calls Rellie JuiceBribie G said:Yes I'm sure that mouse piss twang is in the malt.
Haha, such skill!!!!!!!!!!!!!!HBHB said:Screwy, Ask Mal about that Carlton Mid clone I designed up for his Brother In law ..... spot on. He said it was "Perfect".............I felt so dirty.