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-   -   Fizzy Yellow Beer (http://www.homebrewtalk.com/f62/fizzy-yellow-beer-120939/)

Yooper 05-25-2009 10:24 PM

Fizzy Yellow Beer
 
1 Attachment(s)
7 lbs Vienna Malt (3.5 SRM) Grain 70.00 %
3 lbs Pilsner (2 Row) UK (1.0 SRM) Grain 30.00 %
0.50 oz Pearle [8.40 %] (60 min) Hops 14.4 IBU
0.50 oz Tettnang [4.20 %] (45 min) Hops 6.6 IBU
0.50 oz Tettnang [4.20 %] (0 min) Hops -
1 Pkgs Safale US-05 (Fermentis #US-05) Yeast-Ale

Mash at 150 degrees for 60-75 minutes. Sparge to get boil volume. Boil for 60 minutes, and rapidly chill to 62 degrees. Add yeast, and ferment at 62 for 14 days. Rack into secondary, or keg, and crash cool until clear.

This beer was not originally mine- I found it somewhere here, but can't find the thread of who posted it. Will the real recipe-czar please confess? I made a few changes, to match my supplies, but other yeast strains can be used. German Ale yeast, at a cool ale temperature, would be wonderful. This beer tastes like a more flavorfull BMC.

Beersmith file: Attachment 11329

Due to my long and low temp mash, it finished at 1.008, lower than my goal of about 1.010-1.012. I thought it might be too dry, but it actually turned out perfect!

Saccharomyces 05-26-2009 02:52 PM

Vienna FTW! Gawd, this must be amazingly good. I'll have to give this a try in my quest to find a perfect thirst quencher for summer. :rockin:

Yooper 05-26-2009 03:47 PM

Quote:

Originally Posted by Saccharomyces (Post 1345204)
Vienna FTW! Gawd, this must be amazingly good. I'll have to give this a try in my quest to find a perfect thirst quencher for summer. :rockin:

It was wonderful. I "lagered" it for a couple of weeks in the keg and then "jumped" it into a new keg so there wouldn't be any sediment in it when I took it out to the lake. (Black QD, beerline, black QD- pushed with co2).

It worked perfectly- crystal clear (using only whirlfloc) and no sediment to offend non-homebrew drinker's sensibilities. Everyone loved this beer. My homebrew ale loving husband, and my lager loving friends, all sucked it down with gusto. I liked it, too. It's got the basic taste of a crisp German lager, but with a bit more flavor.

enderwig 06-11-2009 12:30 AM

Quote:

Originally Posted by YooperBrew (Post 1344309)

This beer was not originally mine- I found it somewhere here, but can't find the thread of who posted it. Will the real recipe-czar please confess? I made a few changes, to match my supplies, but other yeast strains can be used.

I think it might be my recipe you are referring to Maltier,Hoppier, Yellow Beer!
If so, it is a fine beer, pleases even the uninitiated!
The german ale yeast is what I used, also one more hop addition at 20 mins.
Anyway, glad someone else in the world enjoyed it!

Yooper 06-11-2009 12:40 AM

Quote:

Originally Posted by enderwig (Post 1374639)
I think it might be my recipe you are referring to Maltier,Hoppier, Yellow Beer!
If so, it is a fine beer, pleases even the uninitiated!
The german ale yeast is what I used, also one more hop addition at 20 mins.
Anyway, glad someone else in the world enjoyed it!

YES! That's it! I changed it a bit (no 20 minute hops and slightly different malt bill) and used different yeast. I KNEW I wasn't crazy, and had read it on here recently!!!!!!

The beer turned out great! Thanks for posting it, and then allowing me to post it in the database. It really is a "bridge" for BMCers to try homebrew. Clean, clear, yellow, well-carbonated and crisp, it looks like a typical fizzy yellow beer. But it has some flavor! Not too hoppy, not too malty, it won't scare away commercial beer drinkers, but it will please craft drinkers as well.

Great recipe! Thanks.

fastricky 06-13-2009 02:46 AM

I'm gonna brew this one in the next week, excited!

Poobah58 07-01-2009 01:05 PM

Thanks for the recipe. I'm going to do this using American Lager Wyeast 2035 Fizzy Yellow Lager :mug:

chri5 07-02-2009 02:41 AM

I'm brewing a slightly altered version of this on Friday.

7lbs Vienna
2.5lbs Pale Malt
0.5lbs Munich

0.25oz Magnum (12.2% AA) - 60
0.75oz Tettnang (3.3%AA) - 45
0.5oz Tettnang (3.3%AA) - 0

US-05

Since my LHBS considers Vienna a specialty grain, and Pilsner almost a specialty grain, I decided to save a few bucks and go with regular pale malt. I figure the little bit of Munich will give it a nice little bit of maltiness i prefer in my fizzy yellow beers.

The malt bill for this was 50% more than on the 7.8% Amber i made a month or so ago! If this recipe goes over well, I'll need to consider buying Vienna in bulk.

Edit - Hit an OG of 1.050, FG of 1.011. Warm sample tasted quite good. Going to be kegging today (8/16)

Yooper 08-17-2009 12:32 AM

That sounds good!

I made it again, with the same recipe, and it's a big hit with my Corona-loving best friend. It's still a bit "much" for her, but she will gladly drink it.

Yooper 08-31-2009 01:03 PM

Quote:

Originally Posted by chri5 (Post 1411271)
I'm brewing a slightly altered version of this on Friday.

7lbs Vienna
2.5lbs Pale Malt
0.5lbs Munich

0.25oz Magnum (12.2% AA) - 60
0.75oz Tettnang (3.3%AA) - 45
0.5oz Tettnang (3.3%AA) - 0

US-05

Since my LHBS considers Vienna a specialty grain, and Pilsner almost a specialty grain, I decided to save a few bucks and go with regular pale malt. I figure the little bit of Munich will give it a nice little bit of maltiness i prefer in my fizzy yellow beers.

The malt bill for this was 50% more than on the 7.8% Amber i made a month or so ago! If this recipe goes over well, I'll need to consider buying Vienna in bulk.

Edit - Hit an OG of 1.050, FG of 1.011. Warm sample tasted quite good. Going to be kegging today (8/16)

I'd like to know how this came out! I love Munich malt.


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