Hey folks. I have a recipe for an easy drinking American style lager/ ale. I say lager/ ale because it's made like an ale but drinks like a lager. I wanted to know if anybody had any real ideas for how I could make it better, without making it drastically harder. So thanks for any legitimate feedback, and no thanks for trolls in advance.
Ingredients:
6# Sparkling amber LME
.5oz. U.S. Magnum pellet hops
.5oz. Czech Saaz pellet hops
1 packet Nottingham Ale yeast
Boil 2 gal. water for 60 minutes, adding LME ate beginning, U.S. Magnus hops 5 minutes in, and Czech SaaS 42 minutes in. I leave the hops in for the rest of the boil.
I then cool it in a sink full of ice water until it reaches ~110 F. Then I pour it into my carbon and add 2 gal. Water at ~35 F to bring it down to ~ 73 F to pitch my yeast into. Then after 2 weeks primary I treat with bentonite and move to a secondary. And when I bottle, I cut with 1 gal. water, and use 1 c. corn sugar to carbonate.
Two quick notes, I use the volumes I do because I only have a 3gal. stock pot for boils, and a 5 gal. carboy for the time being. My friends enjoy the beer, saying it tastes similar to Yuengling, and I like it, I'm just curious of things that much more experienced brewers might have for advice. So again, thanks for any advice out there.
Ingredients:
6# Sparkling amber LME
.5oz. U.S. Magnum pellet hops
.5oz. Czech Saaz pellet hops
1 packet Nottingham Ale yeast
Boil 2 gal. water for 60 minutes, adding LME ate beginning, U.S. Magnus hops 5 minutes in, and Czech SaaS 42 minutes in. I leave the hops in for the rest of the boil.
I then cool it in a sink full of ice water until it reaches ~110 F. Then I pour it into my carbon and add 2 gal. Water at ~35 F to bring it down to ~ 73 F to pitch my yeast into. Then after 2 weeks primary I treat with bentonite and move to a secondary. And when I bottle, I cut with 1 gal. water, and use 1 c. corn sugar to carbonate.
Two quick notes, I use the volumes I do because I only have a 3gal. stock pot for boils, and a 5 gal. carboy for the time being. My friends enjoy the beer, saying it tastes similar to Yuengling, and I like it, I'm just curious of things that much more experienced brewers might have for advice. So again, thanks for any advice out there.