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Old 06-15-2009, 03:17 PM   #1
Schlenkerla
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Default All-Grain - Miller Lite (Really Triple Hopped)

Recipe Type: All Grain
Yeast: S-05
Yeast Starter: None
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 5.0
Original Gravity: 1.030
Final Gravity: 1.000
IBU: 17.0
Boiling Time (Minutes): 90
Color: 2.0
Primary Fermentation (# of Days & Temp): 7d/68F
Additional Fermentation: Used Amylase Enzyme
Secondary Fermentation (# of Days & Temp): 14d/68F
Tasting Notes: Super Light - Like Miller with Hop Aroma & Taste - No corn flavor whatsoever.

Miller Lite Clone - Triple Hopped - AG

Quote:
I was a bit skeptical about this beer being so light and void of malt character when I put this together. I was pleasantly surprised on how decent it was once it was cold and fully carbed. I kept the IBU intact per Charlie Papazians original recipe. Just added the flame-out hops and dry hopping. I also subbed the lager yeast with S-05. The amylase enzyme added to the 2ndary makes this super dry so it tastes just like a lager. This is an easy quaffer, pratically chug-able after mowing the the lawn. This is especially true with the cascade since it adds a briskness to the beer.

If you make this for the hardest of the hard-core BMC drinkers I'd use German or Czech hops.

This is a pretty cheap beer to make, it cost me about $12.00 for a 6 gallon batch (I bump mine up to 6gal for racking losses.)

The ABV is 4.2% if you hit 75% . I exceeded that at 92% and had a beer at 4.6% ABV. The enzyme does a good bit to raise the ABV for pennies on the dollar. For me it got me another 1.1%

This is a convenient way to use up misc leftover hop packages.
A ProMash Recipe Report

Recipe Specifics
----------------


Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 5.50
Anticipated OG: 1.030 Plato: 7.68
Anticipated SRM: 2.0
Anticipated IBU: 17.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------


Evaporation Rate: 18.00 Percent Per Hour
Pre-Boil Wort Size: 6.85 Gal
Pre-Boil Gravity: 1.022 SG 5.64 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------

36.4 2.00 lbs. Pale Malt(2-row) America 1.036 2
31.8 1.75 lbs. Pale Malt(6-row) America 1.035 2
31.8 1.75 lbs. Flaked Corn (Maize) America 1.040 1

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------

0.60 oz. Cascade Pellet 5.75 17.0 60 min.
1.00 oz. Cascade - Iowa Whole 5.75 0.0 0 min.
1.00 oz. Cascade - Iowa Whole 5.75 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------

1.00 Tsp Amylase Enzyme 14 Days( 2ndary fermenter)


Yeast
-----


Fermentis US-05 Safale (For Summer brewing)
Chuck's version calls for Wyeast 2007


Mash Schedule
-------------


Mash Type: Single Step

Grain Lbs: 5.50
Water Qts: 7.43 - Before Additional Infusions
Water Gal: 1.86 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.35 - Before Additional Infusions

Saccharification Rest Temp : 147 Time: 90
Mash-out Rest Temp : 175 Time: 10
Sparge Temp : 175 Time: 10


Total Mash Volume Gal: 2.30 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----


The enzyme goes in the 2ndary - DON'T FORGET THIS!!!!

The enzyme makes it dry, so its clean and crisp, plus it boosts the alcohol.

I needed a blow-off on my secondary. It bubbled like crazy for a week.

Awards
------


Served two types at the Des Moines Jimmy Carter Happy Hour both types lasted about 75 minutes.

1st Batch All Cascade

2nd Batch Combination of German Noble Hops


Extract Version:

The book has an extract recipe if you want to try this. To me its not really the same thing since it uses rice. I have not made the extract version. It prolly very close to being more like Bud Light. If you use the AE in the 2ndary it will be very clean and crisp. Beginners should use the S-05 ale yeast ferment as normal with a 2ndary, and then cold condition the bottles for several weeks 3-6 weeks.

Quote:
Extract ML Clone

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 2.50
Total Grain (Lbs): 3.75
Anticipated OG: 1.029 Plato: 7.23
Anticipated SRM: 1.6
Anticipated IBU: 17.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
60.0 2.25 lbs. Muntons LME - Extra Light England 1.037 3
40.0 1.50 lbs. Rice Syrup Generic 1.040 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertauer Pellet 4.00 17.0 - 45 min.
0.25 oz. Hallertauer Pellet 4.00 17.0 - 0 min.
0.25 oz. Hallertauer Pellet 4.00 17.0 - Dryhopped


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Amylase Enzyme Other 14 Days(fermenter)


Yeast
-----

Fermentis US-05 Safale


Notes
-----

Add AE when racking to 2ndary
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BS Nano-Brewery

Primary: SNPA Clone, Apfelwein
2ndary: Empty
Drinking: Dead Ringer IPA, Ma Duece (50 caliber) - Malt Liquor, Cranberry Wheat
Next: Cali-Common, American Amber, Smoked to Helles

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Last edited by Schlenkerla; 04-12-2010 at 03:08 PM.
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Old 06-15-2009, 03:19 PM   #2
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This is what it looks like, as if you need a picture!


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BS Nano-Brewery

Primary: SNPA Clone, Apfelwein
2ndary: Empty
Drinking: Dead Ringer IPA, Ma Duece (50 caliber) - Malt Liquor, Cranberry Wheat
Next: Cali-Common, American Amber, Smoked to Helles

|Myeast 50327|Easy Hop Oast|Smoked Homebrew|
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Old 06-15-2009, 09:07 PM   #3
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I just have a question about the enzyme addition. Why the secondary?
Wouldn't it make sense to add it to the mash? Or if you want it to operate for a longer time add it right after chilling? Even during the chilling process once your wort is below 150F?

Just curious about how anylase enzyme is used.

Craig

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Old 06-16-2009, 05:12 AM   #4
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Not 100% sure - It drys it out, lets it crank down to 1.000 I followed Charlie P's recipe as stated about the amylase enzyme (AE ). I'm guessing you want a real 2ndary ferment. You let it crank until it just about putters out 1.006-1.012. Then add the AE so that it only has to attack the real complex starch molecules, the bigger chains, so that it can convert them to sugar. Once those are converted the yeast can crank away to dryness.

I will read the recipe again and see it explains this better. Edit: After rereading it I didn't find much. Charlies Book TNCJOHB has tid bit on AE. It has a some not worth recapping too much here since you can look it up easily. He basically states that its used in mash conversions, that it naturally exists and also says that its used in 2ndary cold storage in the commercial industry. Light beer makers.

I found this if you want to read about it more.Using Enzymes...

FWIW - I have made this beer 3 times. The first two times I only added AE to the 2ndary, this last time and with Biermunchers 3-Crop, I used it in the mash and 2ndary.

The 1st two beers cranked down 1.009 and stopped. Then in the 2ndary cranked down to 1.000.

The 2nd two beers cranked down lower, about 1.004. I added it the 2ndary and they are ready to keg now, I'm pretty sure they are at 1.000.

You can do it either way, it all depends on how well the yeast can convert all the sugars down into glucose without a little help. The 2ndary addition probably helps out those tuckered out yeast cells. It may also help with some clarification too.

BTW - I noticed this also removed the corn taste that was quite noticeable on the way to the 2ndary.

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BS Nano-Brewery

Primary: SNPA Clone, Apfelwein
2ndary: Empty
Drinking: Dead Ringer IPA, Ma Duece (50 caliber) - Malt Liquor, Cranberry Wheat
Next: Cali-Common, American Amber, Smoked to Helles

|Myeast 50327|Easy Hop Oast|Smoked Homebrew|

Last edited by Schlenkerla; 06-26-2009 at 01:33 PM. Reason: fricken bad grammar
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Old 06-16-2009, 02:09 PM   #5
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Quote:
Originally Posted by CBBaron View Post
I just have a question about the enzyme addition. Why the secondary?
Wouldn't it make sense to add it to the mash? Or if you want it to operate for a longer time add it right after chilling? Even during the chilling process once your wort is below 150F?

Just curious about how anylase enzyme is used.

Craig
I bet you could do this too. I think its easier just to do it once and you also use less enzyme. It pretty damn cheap but if you are a big brewer saving on ingredients helps the profit margin quite a bit. According to Chuck the big boys use it for conditioning.
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Drinking: Dead Ringer IPA, Ma Duece (50 caliber) - Malt Liquor, Cranberry Wheat
Next: Cali-Common, American Amber, Smoked to Helles

|Myeast 50327|Easy Hop Oast|Smoked Homebrew|
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Old 06-25-2009, 06:48 PM   #6
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Do you think the 6-row and corn are necessary for this brew-flavor wise?I'm in uncharted territory w/ such a low gravity and wondering how much flavor can come thru on a beer fermented so low.
If I did this all 2-row and (1) 1/4oz.magnum bittering addition,it looks like my cost would be around $10 for 5 gals.

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Old 06-25-2009, 07:12 PM   #7
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Quote:
Originally Posted by RCCOLA View Post
Do you think the 6-row and corn are necessary for this brew-flavor wise?I'm in uncharted territory w/ such a low gravity and wondering how much flavor can come thru on a beer fermented so low.
If I did this all 2-row and (1) 1/4oz.magnum bittering addition,it looks like my cost would be around $10 for 5 gals.
Maybe, but 6-row has alot more enzymes for converting adjuncts. The 2-row has less dextrines. Having both are good I think. You can try it either way. More often people will use 6-row for high adjuncts. It was more traditional in Amercan Beers a long time ago.

Both barley types are modified well. I think the risk is low for mashing with just 2-row. Maybe step mash or add enzyme powder in your mash. Definitely mash at 147.

Note the flavor is very minimal. Were talking light beer here!!
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Primary: SNPA Clone, Apfelwein
2ndary: Empty
Drinking: Dead Ringer IPA, Ma Duece (50 caliber) - Malt Liquor, Cranberry Wheat
Next: Cali-Common, American Amber, Smoked to Helles

|Myeast 50327|Easy Hop Oast|Smoked Homebrew|

Last edited by Schlenkerla; 06-26-2009 at 01:35 PM.
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Old 06-25-2009, 07:52 PM   #8
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That looks great - I bet thats a wonderful beer.

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Old 06-25-2009, 08:14 PM   #9
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Default Miller Light With Sorachi Ace - Tri-Hopped


Here are some pictures:





With Lace - Unheard of with Miller Lite



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Primary: SNPA Clone, Apfelwein
2ndary: Empty
Drinking: Dead Ringer IPA, Ma Duece (50 caliber) - Malt Liquor, Cranberry Wheat
Next: Cali-Common, American Amber, Smoked to Helles

|Myeast 50327|Easy Hop Oast|Smoked Homebrew|

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Old 06-25-2009, 08:14 PM   #10
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Less washed out. Foam


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2ndary: Empty
Drinking: Dead Ringer IPA, Ma Duece (50 caliber) - Malt Liquor, Cranberry Wheat
Next: Cali-Common, American Amber, Smoked to Helles

|Myeast 50327|Easy Hop Oast|Smoked Homebrew|
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