Fantasy draft ingredients

I would go with base malt, but yeast is a really close 2nd. Sounds interesting. Wait! I changed my mind, I'd go with yeast first.

 

DME!

 

* Lovibond? Maltster?

 

Is there any trading once the draft is complete? Because if not you could really get screwed with some of those combos, it seems to me. That said, most of those base malts are fine, so I would probably lock down my yeast first.

 

Well, you could make anything from that a la carte. I mean are you required to use a certain percentage of specialty malts? Excepting 100% Munich malt for a base I think I could pull off something half decent if I didn't have a choice. Even with Munich for a base something good could be made.

Just don't get stuck with the 6 row. Let some other shnook figure out how to make that turd shine. That's just my two cents.
Cheers.

 

6-row getting way more hate than it deserves. Worked out nicely in a cream ale, and I have no reason to think it will suck in the Classic American Pils I brewed yesterday. You guys both have some experience under your belts and maybe you gave it a few chances already. If not, I suggest going out of your way to try it.

 

You don't think you could make good stout with them? I think it could work.

 

True, there is plenty of other brew ingredients that could be worse. Cluster? F that!
But 6-row is more like, why? I can't ever remember thinking "This would be better with 6-row".

Maybe if the goal is a Lite AAL or for some reason you needed the enzyme help.

This is an interesting survey going on here.
Cheers.

 

LOL --> https://www.beeradvocate.com/commun...-brewin-septermber.586649/page-3#post-6186686

6 row AND cluster! But my jury is still out. I've only used it for bittering before, but here I boldly used throughout at early and mid boil, plus steeping. Don't think I'll dry hop though.

I'm not sure I would say X would be better with 6 row. Just thinking there are probably a lot of beers where you wouldn't notice, as long as you had specialty grains and decent hops (cluster?) to back you up. But I'm shooting my mouth off with little experience.

I believe I have seen winter 6-row in historical Belgian recipes, but I'm not sure how that would compare to modern NA 6-row. Quite possibly a different animal. Still, I could see trying a saison with it. In any event, the fact that you only see 6-row in historical recipes means modern brewing has eschewed it for a reason. Just not sure that reason should be attributed to our sensory perception. Easier on the maltster, perhaps, if there are fewer grain types coming into the malthouse? Wondering about the agronomics, etc., whether there are other reasons 6 row appears to be going the way of the dodo. Or Betamax.

 

A dry stout typically has zero crystal to balance out the acridness of roasted barley. Anyhow, American stout is where I think I'd take these three ingredients. Sort of academic until you are stuck with the ingredients, but I think you could make something palatable.

 

Of course I was talking about an American Stout with pineapple, chilis, and trendy hops