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Old 05-10-2010, 12:53 AM   #1
jim_reaper1066
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Default lager like ale

A member of my local homebrew club put on a batch of light ale that tastes really close to a Mill street organic lager (toronto). Im going to put a batch of this on but wouldn't mind bumping up to alcohol a little around 6-6.5%. Can anyone help me tweak this recipe?

6 lbs. American 2-row info
1.5 lbs. American Vienna info
1.5 lbs. Corn Flaked (Maize) info

1 oz. Czech Saaz (Pellets, 3.9 %AA) boiled 60 min. info
0.25 oz. Czech Saaz (Pellets, 3.9 %AA) boiled 15 min. info

Yeast : Fermentis US-05 Safale US-05 info

Bitterness 20.8 IBU
Original Gravity - 1.054
Final Gravity - 1.014

5.3%

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Old 05-10-2010, 02:51 AM   #2
wcarter1227
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Sticking to those ingredients i bumped the 2 row up 8 lbs
and i bumped the flaked corn up to 2.5lbs
i left the vienna as is

this gave me 6.4%

however with the increased grain your going to have to adjust your hops to keep the ibus in line, other wise your going to have a higher abv but its going to be sweeter based on the extra malt.

typically when i want to brew a clean lagerlike beer i brew cream of 3 crops, if you search for it it will come up under the recipes.

I usually brew
5lbs 2 row
1.5 lbs flaked rice
2.5 lbs flaked corn

again this only gives me about 4.8% abv

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Old 05-11-2010, 01:04 AM   #3
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Im still new to the world of all grain and hops. How do I calculate how much more hops to use to get enough IBU's to balance the increase in malt?

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Old 05-14-2010, 03:17 PM   #4
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if you dont have brewing software go to hopville.com/beercalc

they have a good recipe generator, you plug in the ingredients, the style your brewing, how much water and how long the boil.

it then lets you plug in the hops. it will calc fg and og. and it also gives you the bcjp specs so you know your within the style limits.

ive used it religously since going ag and my beers have been wonderful

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Old 05-14-2010, 04:43 PM   #5
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oh man this is awesome! I just played around with beercalc for the last hour instead of working. I came up with something, not sure what it is tho (light/cream/blond ale, Kolsch?). I love sazz hops and a little extra alcohol so hopefully this will turn out ok.

Bitterness 21.3 IBU
Original Gravity - 1.057
Final Gravity - 1.013
6.0%

8 lbs. Domestic 2-row
1. lbs. American Vienna
1 lbs. 10 oz Corn Flaked

1.25 oz. Czech Saaz (Pellets, 3.9 %AA) boiled 60 min.
0.5 oz. Czech Saaz (Pellets, 3.9 %AA) boiled 15 min.
0.25 oz. Czech Saaz (Pellets, 3.9 %AA) boiled 1 min.

Yeast : Fermentis US-05 Safale US-05

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Old 05-14-2010, 05:01 PM   #6
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It is very definitely not an authentic kolsch with the corn in it. To bump up the ABV use more 2 row.

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Old 05-14-2010, 06:28 PM   #7
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Quote:
Originally Posted by jim_reaper1066 View Post
oh man this is awesome! I just played around with beercalc for the last hour instead of working. I came up with something, not sure what it is tho (light/cream/blond ale, Kolsch?). I love sazz hops and a little extra alcohol so hopefully this will turn out ok.

Bitterness 21.3 IBU
Original Gravity - 1.057
Final Gravity - 1.013
6.0%

8 lbs. Domestic 2-row
1. lbs. American Vienna
1 lbs. 10 oz Corn Flaked

1.25 oz. Czech Saaz (Pellets, 3.9 %AA) boiled 60 min.
0.5 oz. Czech Saaz (Pellets, 3.9 %AA) boiled 15 min.
0.25 oz. Czech Saaz (Pellets, 3.9 %AA) boiled 1 min.

Yeast : Fermentis US-05 Safale US-05
Heres my 2 cents, take it or leave it.

Id personally drop the vienna and sub it with a pound of flaked rice, bump the corn up to 2 pounds,(its almost 2 pounds already)

Also I would recommend a 90 boil as well as a 90 min mash, when ive made cream ales before the longer mash gave it that dry crispness thats typical of a lager and the 90 min boil drove off the dms again adding to the crispness of the beer.

For hops maybe sub the flavor addition with some williamette? When I did my last cream ale I used Saaz/williamette combo. It was a 90 min boil, first hop addition at 60 min and flavoring at 20 min.

Just some food for thought, let us know how this turns out when you make it
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DryHopped Cream of 3 Crops
http://hopville.com/brewer/wcarter1227

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Old 05-14-2010, 06:39 PM   #8
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Hallertau would also work well for any hop addition in this recipe.

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Old 05-14-2010, 07:14 PM   #9
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That sounds good wcater, I was thinking about performing a 90 minute mash. When doing so for cream and kolsh styles, is it recommended to use a lower temp (148-150) and a thicker mash around 1.25 quarts/lb or does that come down to personal preference.
I like the idea of a 90 minute biol to get rid of DMS, is there a need to change my hop schedule or just stick to the first 60 minute addition.
I think I have some Hallertau left over that might be nice to throw in as well, mabey sub out the sazz at 20.

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Old 05-14-2010, 07:15 PM   #10
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This brew is starting to sound better and better, I wish my LHBS wasn't so slow when it comes to ordering ingredients otherwise I would be brewing this tomorrow instead of next weekend.

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