Rice Beer

[oblivious]

There's also one in BBLTYB complete with instructions.

I know...that book is safely hidden away from swimbo

Why not give it a shot, just use a pale malt and Nottingham, draw some off for her at 60 mins to ferment then and add a load of flavour hops to the rest for yourself for 20 mins or so. Serve it ice cold from bottles and she'll never know the difference. That way you get a tasty golden ale for yourself and she thinks you still love her

Blasphemy, adding hop aroma adding flavour to a Bud clone

[Barley Water]

Bconnery, if I were you, I would at least double the size of the yeast starter. If you underpitch lager yeast a couple of things may happen, both of them bad (I know, I have had both happen to me). First and most likely, your beer will come out under attenuated and be heavy and sweet. The second thing that may happen is that because you are stressing the yeast, you increase the chance that you will get off flavors (from esters and fusel alchols etc) even when fermenting around 50F. I also suggest a couple of other things, especially with light lagers. One, use yeast nutrients and two, oxigenate with pure O2. Finally, pull the wort off the trub after cooling it down but before pitching the yeast, again especially with light lagers, it really helps.