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4

Using what you have, and me not being a fan of centennial, I would use. Magnum (bittering) 60min Willamette (flavor) 30min Willamette (aroma) 2min Those should play nicely since Fat Sam seems to be a US inspired beer. Adjust your hop weights to match the IBU potential of the original hops using the new hops AA%


3

It's basically as straightforward as you think. Weissbier/weizen recipes vary, but you're looking at 40-60% wheat malt, with the balance being mostly pilsner or pale/2-row malt, maybe a touch of carapils for residual sugars/body. The biggest thing to note is that crushed grain as a much more limited lifetime than whole grain that you crush on demand. But ...


3

As Robert said about cooling. Stay away from Lagers until you get some experience and most important heating and cooling for lager fermentation. Lagers require a diacetyl rest where you usually need heating in addition to cooling. A Blonde Ale was actually my very first brew. I recommend getting an Ale extract kit that has some steeping grains to get your ...


2

I would recommend that you purchase Brewing Classic Styles. It covers 80+ recipes with lots of details. While you are at it, buy How To Brew. That will teach you how to make great beer. For recipes, go to http://beersmithrecipes.com/


2

Like CharlieHorse said, it really doesn't matter much what you use. Although I would like to put in a small caveat, it is worth paying a little attention to what hops you're using together. This guide from Brew Your Own or this guide from Beer Advocate or any other guide available online will describe in broad terms what to expect from the different hops. ...


2

I'm going to pass on a secret about homebrewing... The hop bill isn't all that important unless you're trying to recreate something. For instance, I keep a few cheap hops on hand (a few dollars a pound) for bittering. I adjust according to the bitterness that I want by the Alpha Acid. As far as the flavoring and aroma hops go, use what you like. ...


1

Pathogens have a hard time surviving very long in finished beer let alone probiotics. Most open fermentation bacteria (lacto, pedio) die off pretty quickly once yeasts have produced alchohol. Further even antibiotics are adversely affected even by consuming alchohol while on them. There are many articles on how habitually consuming a lot of alcohol can ...


1

Many Pilsner or Helles recipes only use Pilsen Malt (e.g., 4kg) and one kind of hops (e.g., 30 and 40 grams of Hallertauer pellets). Or try a German wheat beer. A web search will turn up plenty of recipes. As a beginner you probably don't have cooling like a chest freezer for fermentation, but depending on where you live you may have a garage or basement ...



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