Recipe Critique Please

Wherever you got your summary, it's very detailed, and was probably well formatted before you posted it, so not to criticize for incompleteness. However, most of us need cliff's notes when it comes to recipes, and posting a concise, precise, and easy to read summary of key information will yield better results.

Ditch the details and provide this:

2-Row Malt 3.50 lbs
Corn Sugar 0.25 lbs
Caramel/Crystal Malt 60L 0.19 lbs

Summit 45 min 0.15 oz 17.0% AA
Willamette 15 min 0.25 oz 4.8% AA
Cascade 15 min 0.25 oz 5.8% AA

Other important details are mash temperature, batch size, type of yeast, ABV, OG, FG, SRM, IBUs, and in this case you were right for mentioning that 72F is your reasonable estimate of fermentation temperature. Summarize your data like this and you'll get better results when you post questions on forums like this one.

Now that I've sorted out the key information, I can formulate some thoughts.

1. 3.5 lbs of grain, with a touch of sugar and a smidge of crystal doesn't seem like enough grist to yield 4.9% ABV beer. Now I realize everyone's system is a bit different, but even doubling for volume, I couldn't get that much ABV from such a small grain bill. This is an observation, and you should consider it in accordance to the facts you know about your own system that I could not possibly know.

2. you are likely to get a thin, low aroma, low flavor beer from this recipe. that may be exactly what you want, given BMC drinkers are your target. There is nothing wrong with making a beer of this type. I've just completed a creme ale, waiting for it to carbonate. I don't think it's going to have huge flavor or aroma, but my target beer isn't one with huge flavor and aroma, it's a light, drinkable, almost thirst quenching ale with a light corn sweetness and a light (but flavorful) hoppiness.

3. However, consider that BMC drinkers often actually quite like homebrews that aren't too over the top, they just need a little coaxing and the opportunity to try some homebrew for the first time.

Given these observations, I would consider adding a bit more hops, but that's up to you, it's your beer.

 

Honestly.. It sounds okay on paper, but I don't know. I'd knock the sugar out myself, because the beer will be a bit thinnish, IMO.

BMC, I can understand the reasoning why, but I brew a blonde, that I switch up the hops on people, usually single, or double hops.. Amarillo and Citra, or all Mosaic, or, Simcoe and Cascade.. All Centennial..

BMC type guys.. Ground and pound and they slow it down and actually have moved to drinking more craft.

Whats the reasoning behind two yeasts?

I do a beer with a base malt.. 2 row, and I've even recently used Golden Promise, add some cara pils for some body and head, and I sneak in a little honey malt for some sweetness. Thats the key for the BMC guys, if it's not water, they want sweeter.

Hit it with something around 25-30 IBU's total, and I've found 98% of people ask for more. I have buddies ASK for growlers for parties, or gatherings from me.

 

I've already turned two hardcore Bud drinkers into homebrew fanatics, and one is even diverging from BMC to craft when it comes to commercial beers. And, coincidentally, the first homebrew I brewed with these guys was a blonde ale (which I've brewed multiple times, always a hit). It does have a lot more hops than the OP's recipe, but at the same time, it's not at all "hoppy." Flavorful, yes, threatening, no. Funny how tasty beer can find its way into anybody's realm of favorites if you just keep slamming them with fantastic homebrew.

Oh, and I agree ditch the sugar. Add more base malt, or even another base malt for some added flavor (maris otter, vienna, munich, golden promise would be malts I would consider). Actually, 2-row is a fine base malt, even by itself, so you could just add more of that. But adding a percentage of a more interesting base malt might make your beer more interesting. I'm personally a big fan of munich, but it's your beer, and munich does add color that you might not desire for this brew.

And ditch the two yeasts. One yeast will do. Actually, half a pack of dry yeast would be fine for a 2.5 gallon batch.

 

Much like I was saying.. I've got plenty of BMC guys that now love to try some craft beers. Aren't wild about tons and tons of "hoppy" flavors, but like the FLAVOR from hops if I tone it down on the hop note and bitterness.

I did a Mosaic Blonde, have it on tap now. People LOVE it.. Absolutely hands down can't get enough of it. I plan to brew another batch soon of it, since I've got plenty of Mosaic floating around and it doesn't take much of it. 2 ounces total, between bittering and flame out additions. Massive flavor, and people just can't get enough. Not hoppy, but it's enough for me to enjoy a pint or two with them to show them it's not poison.

 

I'm not buying any more hops. I'm not buying any more hops. I'm not buying any more hops...

 

Who are you kidding?

 

I'd go with a grainbill like this:

5# 2 row
0.5# Munich malt
0.25# crystal 60L
.25# carapils/maltodextrin

Hop to mid 40 IBUs and dry hop with a combined oz of cascade and Willamette.

No sugar needed until you get into IPAs. DO stick with 2 row. Pils isn't necessary here and I think you'll have better luck winning others over with 2 row. It's typically a little sweeter.

As for fermenting, you should buy a large Tupperware container and fill it half full of water. Put your fermenter in there during fermentation. Buy 4 or 5 two-liters and fill them most of the way full of water. Freeze them. They are great ice cubes for 10-12 hours. This should get you down into the mid to low 60s (ambient).

 

If you are trying to please BMC drinkers I would use different hops, such as Cluster,Spalt ,Hallertau,Saaz,Tetnanger,Mt.hood... I think you get the picture. Good luck

 

All I can say is your a good friend. Me I am more selfish, I brew for me. Still cream ale or a litely hopped mild brown ale is a winner. Crazy as I am I figure its my beer....

Brew a 1 gallon test batch, that way your out less cash. Now if they are footing the bill and helping you please disregard all my comments.

 

I agree with those who have suggested a blonde ale or a cream ale (prefer the former myself) and I would use Pils malt or vienna, its a bit more bready/grainy and really shines in a lighter beer

I would also skip the corn sugar and just mash low (149-150F) and use just a tiny bit of a crystal malt (0.25-0.5#) Ive used 0.25 of honey malt in the past and it worked well

keep the hops tame (IBUs/flavor) but aroma is always good, though I would tend to go with something like EKG/Fuggles than C hops, IMO british hops are a good stepping stone to hoppy beers, they are delicate, floral/earthy but still hoppy, just not in a punch you in the face kinda way