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Old 01-03-2010, 11:18 PM   #1
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Default All-Grain - Drinkability Isn't A Word

Recipe Type: All Grain
Yeast: Safale US-05
Yeast Starter: no
Additional Yeast or Yeast Starter: none
Batch Size (Gallons): 5.5
Original Gravity: 1.032
Final Gravity: 1.000
IBU: 14.3
Boiling Time (Minutes): 75
Color: 2.7
Primary Fermentation (# of Days & Temp): 2 weeks @65 degrees
Secondary Fermentation (# of Days & Temp): 2 weeks @ 65 degrees
Tasting Notes: light, crisp, very clear, maybe drinkability *is* a word . . .

This is as light a beer as I can make and still enjoy it. The key is to use good quality pilsner malt and hops and make sure your process is good, so that no off-flavors sneak in because there isn't much here to cover them up.

"Drinkability" is the latest marketing phrase for Bud Light and it makes me chuckle, because the way Bud uses it is as a synonym for "devoid of flavor" and because its not really a word. Its like Coors' marketing campaign "Taste the Cold". Cold isn't a flavor, you can't taste it.

Brewing a light beer is difficult though, commercially and especially for those of us who make handmade beers - because it is so light, with modest malt and hops, if there is a deficiency in the beer, its immediately apparent - there is nothing to cover it up.



This beer is appreciated and drank by folks who enjoy BMC beers, as well as craft beer drinkers who can appreciate a well-made light beer that is more flavorful than mass produced american lagers. You'll note that this recipe, unlike many light hybrids, does not include corn - I've tried it both ways, and I prefer without. This beer is now a part of my regular rotation.

Ingredients (the malt and hops are organic)
6.5 lbs. Pilsner Malt
1 lbs. Rice
0.5 lbs. Beet Sugar
0.25 oz.Hallertauer Hops (7.4% AA) 60 mins
0.5 oz Hallertauer Hops (7.4% AA) 20 mins
0.5 oz Spalter Hops (5.2% AA) 5 mins
Fermintis US-05 Yeast


Batch Size: 6 gallons
Original Gravity: 1.032
Final Gravity: 1.000
Alcohol by Vol: 4.2%
Bitterness: 14.3 IBU
Calories: 134 calories/pint
Color: 2.7 SRM
Mashed at 149 degrees, single infusion, batch sparge


Edit: later in this thread, someone asked for an extract version, which is here http://www.homebrewtalk.com/f62/drin...ml#post1862564


Last edited by Pappers_; 02-05-2010 at 10:27 AM.
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Old 01-04-2010, 01:19 AM   #2
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Two buddies of mine apparently had a bud light 40 oz race on New Year's Eve. When I asked him why, he said "it's all about drinkability"

It was one of my brewing buds and he was kidding (not about the race), but it was still good for a laugh

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Old 01-04-2010, 02:40 PM   #3
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My Bent Rod Rye is about the same ABV, but much higher IBUs. The rye balances it and makes it refreshing.

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Old 01-04-2010, 02:44 PM   #4
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Not to bust balls but drinkability is an actual term in the beer world used to describe the ability to drink several in a sitting. Example, a balanced APA would have great drinkability where an RIS would not because who can drink 5-6 RIS pints.
It's just been adopted and ruined by Bud.

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Old 01-04-2010, 02:57 PM   #5
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IP, it's a joke, not intended as a serious commentary. And it works to disarm folks who may be hesitant to try homebrew. Humor can be a great tool.

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Not to bust balls but drinkability is an actual term in the beer world used to describe the ability to drink several in a sitting. Example, a balanced APA would have great drinkability where an RIS would not because who can drink 5-6 RIS pints.
It's just been adopted and ruined by Bud.
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Old 01-04-2010, 03:16 PM   #6
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Looks great, how are you using the rice? Full on cereal mash? Or just throw them in and hope for the best?

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Old 01-04-2010, 03:19 PM   #7
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I use minute rice in the mash. My understanding is that it is mash-ready in this form. The other option would be to cook regular rice and then add it to the mash.

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Looks great, how are you using the rice? Full on cereal mash? Or just throw them in and hope for the best?
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Old 01-04-2010, 03:54 PM   #8
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doesn't rice without the hulls turn into a gloppy starchball? (never used it)
would boiling the rice, then pouring and rinsing the starchwater help the lautering?
and reduce dinner prep by a half hour?

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Old 01-04-2010, 04:04 PM   #9
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Using the minute rice does not make a gloppy starch-ball mess. I would imagine that using cooked regular rice might lead to stuck sparge issues, but it is a small proportion of the grain bill in this recipe - I don't think it would be a problem. The minute rice presents no problems.

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doesn't rice without the hulls turn into a gloppy starchball? (never used it)
would boiling the rice, then pouring and rinsing the starchwater help the lautering?
and reduce dinner prep by a half hour?
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Old 01-04-2010, 06:35 PM   #10
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So I'm confused, do you just throw the minute rice (not cooked) in with your grain bill and mash per usual? I'm curious as I've never played with rice in my beer.

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