Blonde Ale Miller Lite (Really Triple Hopped)

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MyQuL said:
Im not concerned about calories as Im not trying to lose weight, just cut out refined sugar and restrict my carbs intake (so it they turn into sugar in my body). After I posted in your thread I did a bit of googling and your beer does indeed appear to be very low in carbs. So this will deffo be my next beer to make. The new 'Brut IPA' style is also similarly low in carbs as it also uses enzymes to drop the FG as much as possible
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It'll make a nice beer with German, Czech or C type hops. Classic citrus varieties.
 
Schlenkerla said:
It'll make a nice beer with German, Czech or C type hops. Classic citrus varieties.
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I recently bought some Cenntenial and Cascade as MrsMQ like an American pale ale with citrusy hops in it.
I also suspect it would work well with challenger (I have lots of challenger), as I made a pseudo lager a couple of years back with challenger and that was really nice
 
MyQuL said:
I recently bought some Cenntenial and Cascade as MrsMQ like an American pale ale with citrusy hops in it.
I also suspect it would work well with challenger (I have lots of challenger), as I made a pseudo lager a couple of years back with challenger and that was really nice
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Whatever you do bitter to 18 IBU. You can single hop at 60 or do the multiple hop additions. Make sure your late additions are good for aroma and flavor. I don't know if I've ever used Challenger. If you used it before you know what to expect, if you liked it try it.

I once used 7Cs (14% AAU) in a heavy hopped late addition and it was over done. They were not suited to work with my copious late addition. It was almost too bitter to drink with such a light mouth feel. That's why I say go light in AAU or use aroma hops for late hopping. This beer has little left to disguise off flavors.
 
I made this beer recently.... came in w/ a lower on but that was my fault. But I used Munich and 2 row and it turned out great with a 90 min mash. Use falconers flight for bittering and cascade for flavor. My bro that only drinks Miller lite loved it and asked for more
 
I'm drinking Sierra Nevada Brutt IPA. Right now.

This beer SNBI is a lot like this Miller light recipe when you use citrus hops.

The SNBI is 6.2% so this ML is a low carb, low cal Brut when you used the C hops.
 
MyQuL said:
Im not concerned about calories as Im not trying to lose weight, just cut out refined sugar and restrict my carbs intake (so it they turn into sugar in my body). After I posted in your thread I did a bit of googling and your beer does indeed appear to be very low in carbs. So this will deffo be my next beer to make. The new 'Brut IPA' style is also similarly low in carbs as it also uses enzymes to drop the FG as much as possible
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Let us know how that goes....

Spring is here it time to plan making beer like this for when the heat hits... Or you just mowed and you need a chugger between bagger empties.
 
I have been eyeing this recipe for awhile and I am going to take a shot at it on Saturday. One question does it make the most sense to add the alpha amylase when I add the dry hop charge? I am thinking that would be easiest to only open the FV one time but I am curious if it really matters or if I could throw in the enzyme at yeast pitch and then proceed with the normal fermentation schedule.
 
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Andrew Hodgson said:
I have been eyeing this recipe for awhile and I am going to take a shot at it on Saturday. One question does it make the most sense to add the alpha amylase when I add the dry hop charge? I am thinking that would be easiest to only open the FV one time but I am curious if it really matters or if I could throw in the enzyme at yeast pitch and then proceed with the normal fermentation schedule.
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People have done both. I like it with the dry hopping.
 
I'm thinking about brewing this with glucoamylase and OYL-501 yeast to really dry it out. Is the recipe in the O.P. the most current one? I had pretty good luck using Gulo and glucoamylase in a Dry IPA, but want to try one with fewer carbs and more clarity to mimic something like Michelob Ultra.

Brooo Brother
 
Brooothru said:
I'm thinking about brewing this with glucoamylase and OYL-501 yeast to really dry it out. Is the recipe in the O.P. the most current one? I had pretty good luck using Gulo and glucoamylase in a Dry IPA, but want to try one with fewer carbs and more clarity to mimic something like Michelob Ultra.

Brooo Brother
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The recipe is current. People change the hops based on personal preference. German hops are the my preference. I would use any American fork of the German Noble varieties. Mt Hood or Liberty. Saaz would good work too. The important thing is to OG and IBU targets.

Most important thing is to be sure to add the enzyme.
 
Schlenkerla said:
The recipe is current. People change the hops based on personal preference. German hops are the my preference. I would use any American fork of the German Noble varieties. Mt Hood or Liberty. Saaz would good work too. The important thing is to OG and IBU targets.

Most important thing is to be sure to add the enzyme.
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+1 on the German hops. I'm planning Tettnanger Tettnang for :60 mins, and Tettnanger and Hallertau Mittlefrue @ :05 minutes for total ~18 IBUs. German pils malt and domestic 6-row 50/50 with just a pinch of Carahell and a whisper of flaked corn. WLP-830 for primary fermentation @ 50F for 21 days, active krausen @ 65F with OYL-501 Gulo under a 15 psig spund for 10 days with a dosing of glucoamylase enzyme.

Beersmith predicts an O.G. of 1.032. If I get attenuation down to 1.000 F.G. it should clock in around 4.0% ABV and 95 kcal. Don't know about carbs, but should be equally low. The malt should balance well with the hops for a crisp light beer with good taste and an authentic lager aroma. Fingers crossed.

Brooo Brother
 
Brooothru said:
+1 on the German hops. I'm planning Tettnanger Tettnang for :60 mins, and Tettnanger and Hallertau Mittlefrue @ :05 minutes for total ~18 IBUs. German pils malt and domestic 6-row 50/50 with just a pinch of Carahell and a whisper of flaked corn. WLP-830 for primary fermentation @ 50F for 21 days, active krausen @ 65F with OYL-501 Gulo under a 15 psig spund for 10 days with a dosing of glucoamylase enzyme.

Beersmith predicts an O.G. of 1.032. If I get attenuation down to 1.000 F.G. it should clock in around 4.0% ABV and 95 kcal. Don't know about carbs, but should be equally low. The malt should balance well with the hops for a crisp light beer with good taste and an authentic lager aroma. Fingers crossed.

Brooo Brother
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The enzyme makes it pretty damn dry. Fermented ales seem like lagers.
 
Alright, I'm going to take this and tweak it a bit this weekend. I'm going to sub Amarillo and add in some orange zest at the end of the boil to see what comes of it. No matter what it should be a nice easy lawn mower beer. Thanks for the inspiration @Schlenkerla I will be sure to post results and progress with this.
 
I brewed this on Saturday, came in low on the OG (1.025) so I will add a 1/2lb of table sugar when I add the dry hop in a week or so, to bring it closer to 4%ABV.
 
Threw in .5lb of sugar with my dry hop yesterday and a couple things concerned me:

When I opened the lid it smelled "hot", maybe fusels who knows.

After about 12 hours the sugar addition hasn't woken the yeast up that I can tell, usually when I add sugar at DH it wakes them up pretty quick. We will bottle this bad boy this weekend and see whats what.
 
Andrew Hodgson said:
Threw in .5lb of sugar with my dry hop yesterday and a couple things concerned me:

When I opened the lid it smelled "hot", maybe fusels who knows.

After about 12 hours the sugar addition hasn't woken the yeast up that I can tell, usually when I add sugar at DH it wakes them up pretty quick. We will bottle this bad boy this weekend and see whats what.
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Whenever I open a fermenter it typically smells that way. Especially if it's not hop forward.

Did you add the amylase enzyme?
 
Alright I finally got the time to brew this baby!
Brew day went off without a problem yesterday, which is always a plus. I ended up with a recipe as follows:
5 lb Pale Malt
1.5lb Flaked Corn
0.5oz Gr Tradition @ 30min
1oz Amarillo @5min

Irish moss @15min
13g Orange Zest @5min
1 pack US-05 Yeast

OG 1.036
IBU 19.6

Cheers to Schlenkerla for the inspiration and recipe! I will post results as follows and I hope this will be one delicious summer sipper. If all goes as I hope, this might be one of three beers on the docket for a birthday coming up in September! I'm hoping it will be a wonderful summer sipper that all BMC drinkers will love!

Once I have a hydrometer sample I will decide whether to DH with Amarillo or not, cheers mates!
 
Added my Amylase on Wednesday after taking a gravity reading of 1.012. She's still bubbling away but the sample was quite good and damn near exactly what I was hoping for. I will report back once primary has halted and figure out whether I will do a small dry hop or not. Pics to follow as well, everyone enjoys beer porn right?!
 
Mine is still in primary due to laziness. If I am ambitious this weekend (also have to brew and bottle some other projects) I might get it into bottles. Might sneak in another DH because why not righht?
 
ryan13166 said:
Added my Amylase on Wednesday after taking a gravity reading of 1.012. She's still bubbling away but the sample was quite good and damn near exactly what I was hoping for. I will report back once primary has halted and figure out whether I will do a small dry hop or not. Pics to follow as well, everyone enjoys beer porn right?!
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Be advised there might be a parched dryness that you taste and will not like. It fades as the enzyme finishes it's job. It's typically a week or two after it's stopped the slow fermentation activity. Don't let that throw you. Ok.
 
So based on discussion over on @applescrap 's thread I'm going to brew this. Am wondering about water profile. I've got pretty soft water and didn't see profile mentioned in recipe but note @Schlenkerla mentioning his water is off the charts hard water. Very different than what CP used in the original... As I see it main options are to build up hard water using minerals or use my soft water and adjust with acid.
 
eric19312 said:
So based on discussion over on @applescrap 's thread I'm going to brew this. Am wondering about water profile. I've got pretty soft water and didn't see profile mentioned in recipe but note @Schlenkerla mentioning his water is off the charts hard water. Very different than what CP used in the original... As I see it main options are to build up hard water using minerals or use my soft water and adjust with acid.
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Brewing tomorrow... water advice appreciated.
 
Finally will get to bottling this sometime before the weekend. It has been I think two weeks since DH so I think I will add another very conservative DH tonight and then it will be good timing to bottle Thursday/Friday.
 
Well tonight we will bottle this bad boy up finally. I think on lunch I am going to put a little bit of hop hash in the FV just to give it a little pungent kick before packaging. Haven't tasted it, looked at it, or anything, hopefully it comes out looking as beautiful as OP's!
 
Dry hopped mine yesterday. 1.032 to 0.997 in a week. Didn’t have exact ingredients but went with mix of Belgian pale, German pils and flaked corn. 50/30/20%. I caught an off flavor in the yeasty gravity sample but thinking yeast is still busy cleaning up and it will be fine.
 
I finally got around to making this, well a tweeked version anyway. It's a little lower OG as I wanted to go for around 3.5%ABV and keep the carbohydrate content nice and low (according to a calc online I found, it will be 4g carbs per 12oz bottle). But I kept the IBU:OG ratio the same as in the original recipe. I've just racked to a secondary and the current gravity is 1.004. I will add the amylase on the weekend if the gravity remains stable

Original Gravity (OG): 1.027 (°P): 6.8
Final Gravity (FG): 1.000 (°P): 0.0
Alcohol (ABV): 3.54 %
Colour (SRM): 2.3 (EBC): 4.6
Bitterness (IBU): 15.3 (Average)

2.3kg Pale Malt
1kg Flaked Rice (cheapo rice crispies from ASDA )

3g Magnum (11.1% Alpha) @ 60 Minutes (Boil)
40g Challenger (7.2% Alpha) @ 10 Minutes (Boil)
10g Challenger (7.2% Alpha) @ 0 Minutes (Boil)
30g East Kent Golding (5.9% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 64°C for 90 Minutes. Boil for 60 Minutes

Fermented at whatever my kitchen floor happens to be (around 22C at the mo) with Nottingham yeast
 
image.jpg
Chilled the first sneak peak bottle. Very neutral with a smooth hop bitterness. She’s a chugger for sure @Schlenkerla ill be making more riffs on this for summer for sure.
 
eric19312 said:
Dry hopped mine yesterday. 1.032 to 0.997 in a week. Didn’t have exact ingredients but went with mix of Belgian pale, German pils and flaked corn. 50/30/20%. I caught an off flavor in the yeasty gravity sample but thinking yeast is still busy cleaning up and it will be fine.
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IMG_1110.JPG


Came out great. This is about 6 days in the keg. I cold crashed and fined with gelatin before kegging. Burst carbed at 50psi for 18 hrs then dropped to serving pressure. That off flavor was in there on days 2-3 but faded by day 4 and you have to hunt for it now. Really happy with how this came out!
 
eric19312 said:
View attachment 632353

Came out great. This is about 6 days in the keg. I cold crashed and fined with gelatin before kegging. Burst carbed at 50psi for 18 hrs then dropped to serving pressure. That off flavor was in there on days 2-3 but faded by day 4 and you have to hunt for it now. Really happy with how this came out!
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Fugging nice looking beer!!!
 
@Schlenkerla , you spec "amylase enzyme" and @Brooothru used glucoamylase
I can buy either enzyme and I'm wondering if it matters.
They appear to be the alpha vs beta amylase (amylase vs glucoamylase) but I'm not entirely certain.
 

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