Sub 1.030 beers

RCCOLA · Nov 5, 2013

How's about some lager love? Here's my 1.036 OG Czech Session Amber (Polotmave Vycepni)
Unbelievable malt flavor from such a small beer and some nice saazy flavor and aroma.

http://www.brewtoad.com/recipes/polotmav-v-epn-czech-session-amber

Weezy · Nov 5, 2013

Halbrust said:
Why the 6 row addition?
Do you not think the GP had enough enzymes?

No, no concern at all for conversion. Its for the different malt character that 6-row gives you, rustic sweetness to it. That recipe is directly inspired by the laundry list of commercial mild recipes shown in that link in my last post.

RCCOLA, the recipe percentages only add up to 98? Odd rounding pr something? Looks yummy! The recipe is sorta like a baby Oktoberfest with funky hops!

RCCOLA · Nov 5, 2013

Weezy said:
RCCOLA, the recipe percentages only add up to 98? Odd rounding pr something? Looks yummy! The recipe is sorta like a baby Oktoberfest with funky hops!

When Hopville migrated to Brewtoad, it changed the recipes slightly. Some of my grain additions were 2ozs and it shows them as 1.92.

I based the recipe on info from here: http://patto1ro.home.xs4all.nl/czecintr.htm

As well as beer reviews on ratebeer for Polotmave since we can't get this style here. It's basically 1/2 of the recipe for U Fleku Cerne, with the assumption that it would be mixed with Svetly in the bar.

I've been geeking out on Czech Lager styles for awhile now.

Weezy · Nov 21, 2013

The Pale Mild is quite enjoyable and is maturing nicely. It's a touch sharp, from the 6-row and there is a resiny sharpness to Challenger. But there is a real nice grainy, biscuity flavor too it and a lot of English character. If I brewed this again, I'd add a late addition of Goldings and Fuggles and call it an Ordinary Bitters! As a mild, it'd be better if the 6-row was cut in half, add a pinch of English Medium crystal (~2%), and use Goldings instead of Challenger.

plumber_bob · Nov 21, 2013

Here's my new favorite light beer:

Excellent light brewed 10/08
American Amber Ale
Type: All Grain Date: 9/22/2013
Batch Size (fermenter): 10.00 gal Brewer: Steve
Boil Size: 14.44 gal Asst Brewer:
Boil Time: 90 min Equipment: My 10 gal. All Grain, setup
End of Boil Volume 11.44 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 9.25 gal Est Mash Efficiency 79.2 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes: Darker Light.
Kinda hoppy.
Easy drinker.
Ingredients

Ingredients
Amt Name Type # %/IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 57.1 %
2 lbs Brown Malt (65.0 SRM) Grain 2 14.3 %
2 lbs Carafoam (2.0 SRM) Grain 3 14.3 %
2 lbs Caramel/Crystal Malt - 90l (3.0 SRM) Grain 4 14.3 %
2.00 oz Willamette [5.50 %] - Boil 60.0 min Hop 5 21.2 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 15.0 min Hop 6 5.3 IBUs
2.00 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
1.00 oz Willamette [5.50 %] - Boil 0.0 min Hop 8 0.0 IBUs
3.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 9 -

Beer Profile

Est Original Gravity: 1.035 SG Measured Original Gravity: 1.022 SG
Est Final Gravity: 1.008 SG Measured Final Gravity: 1.004 SG
Estimated Alcohol by Vol: 3.6 % Actual Alcohol by Vol: 2.3 %
Bitterness: 26.4 IBUs Calories: 69.6 kcal/12oz
Est Color: 9.2 SRM
Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 14 lbs
Sparge Water: 11.75 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 21.50 qt of water at 163.5 F 150.0 F 75 min

Sparge Step: Fly sparge with 11.75 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Single Stage Storage Temperature: 65.0 F
Notes

This is one worth doing over and over.
Created with BeerSmith

BeerSmith calculates the ABV @ 2.3%. But I doubt anyone could tell by taste alone.

I'll be trying to stockpile some of this for those all day outside, days. I wish I had more in the pipeline now.

pb

TravisT · Nov 21, 2013

I really like to have a session hoppy beer on tap. I also like to do single hop beers with this basic recipe

3.3%abv

5lb 2row
.5lb crystal 20L

60min hop addition of 40-50IBU
0min hop bursting of 2-5oz of hops and do a hop stand for 20-40min.
dry hop 1-3oz for 5days

the IBU will go up with the hop stand but its hard to calculate.

OG of1.030
FG (depends of yeast you use)

I really like to use wlp051. It doesn't attenuate as low as wlp001/1056 and leave a nice ester profile that works well for low ABV beers.
I guess you could call this a pale ale or a extra pale ale. my favorte hops to use so far is citra or nelson sauvin. both work really good for single hop beers.

Qhrumphf · Nov 21, 2013

Subscribed. I haven't brewing anything below 1.030, but I brew a number of beers in the 1.030-1.036 range.

Weezy · Feb 13, 2014

On a whim, I brewed a simplified variation of the 1804 table beer from the Barclay Perkins site. I did it cuz the recipe was so simple, I had to do it.

3 gallon batch
OG 1.035

2 lbs Golden Promise
1 lb amber malt
1 lb brown malt

15 IBUs of Glacier at 45 min (10g)

90 min boil.

It was real fun walking into the LHBS, grabbing four 1 lb bags, knowing I wasn't going to have to measure any of it. Soooo simple.

I used the carmelizaton of some of the first running to get some extra sweetness out of this recipe. I was afraid of astringency. I pulled 1/2 gallon of the first running and boiled the snot out of it until it was reduced to half volume. It worked great. The beer is a treat. The caramelizaton gave me a little molasses flavor too. I knew Glacier would pair great and it does. Great beer.

I'll get a pic up.

tennesseean_87 · Feb 17, 2014

I've been thinking about that one. I've got a lot of session to low-average strength beers right now, but nothing that quite fits in the criteria of this thread.

Weezy · Feb 18, 2014

Post them up! This thread has morphed from the sub-1.030 title.

Here's the table beer. Carbed to 2.1-2.2 volumes:

Malty_Dog · Feb 18, 2014

Subscribed...love this thread

urbanmyth · Feb 18, 2014

My next brewday will be this:

6 gallon batch, 80% efficiency

OG: 1.034
FG: 1.009
20 IBU

5.25# Maris Otter
1# Golden Naked Oats
.6# Extra Dark English Crystal
.15# Midnight Wheat

1.2oz of Saaz (3.2%) @ 45mins
1.2oz of Saaz (3.2%) @ 20mins

Fermented with WLP007 Dry English Ale

Looking for a ruby red mild of sorts with a touch more late hop character from the spicy Saaz hops. Sort of a cross between mild, oat stout, and amber ale. Should make for a tasty pint.

Malty_Dog · Feb 18, 2014

urbanmyth said:
My next brewday will be this:

Looking for a ruby red mild of sorts with a touch more late hop character from the spicy Saaz hops. Sort of a cross between mild, oat stout, and amber ale. Should make for a tasty pint.

I actually have some midnight wheat on hand. Would love to know how this turns out.

Qhrumphf · Feb 18, 2014

I'll be rebrewing my house beers next month. An Ordinary Bitter and a Mild, both about 1.032. I'm starting a sour mash this evening for a Berliner Weisse as 1.028.

Weezy · Feb 18, 2014

How are you souring it?

urbanmyth · Feb 18, 2014

Malty_Dog said:
I actually have some midnight wheat on hand. Would love to know how this turns out.

I am brewing on Thursday, so I will report back in a fortnight or so. Good thing about these session ales is how fast we can turn them around.

Qhrumphf · Feb 18, 2014

Weezy said:
How are you souring it?

I'm going to mash in fairly low for a full conversion rest, then use my immersion chiller, drop it down to 110, drop the pH to 4.5 w/ lactic acid to inhibit nasties but allow lacto to work, and then toss in half pound or so of crushed base malt, saran wrap it, and let er rip. I figure I'll taste it a few times a day, add boiling water infusions as necessary to keep the temp 110-ish. Give it as long as it needs to sour to where I want it, sparge, boil to kill the bugs, and pitch sacch to mop up.

Weezy · Feb 18, 2014

I haven't done it with grain yet; just WLP lacto. It sure soured fast with it. I should try the grain trick some time. I'm not a fan of maintain live cultures with periodic feeding.

Broham1 · Feb 18, 2014

Brewed a session IPA on Sunday. So excited for this one. All late addition hopping makes this one aromatic mfer!

Occupied Territory iPA - MF

Style: American Pale Ale
Type: All Grain
Calories: 124
Boil Size: 6.50 Gal
IBU's: 33.15
Batch Size: 5.50 Gal
Color: 5.4 SRM
Boil Time: 60 minutes
Preboil OG: 1.035
OG: 1.038
FG: 1.010
ABV: 3.67 %
Efficiency:75 %

Grains & Adjuncts
AmountPercentageNameTimeGravity
6.00 lbs 70.59 %Vienna Mal
1.25 lbs 14.71 %Pale Malt (2 Row) US
0.50 lbs 5.88 %Oats, Flaked
0.50 lbs 5.88 %Caravienne Malt
0.25 lbs 2.94 %Acid Malt

Hops
AmountIBU'sNameTimeAA %
0.50 ozs 11.60Simcoe15 mins13.00
0.25 ozs 6.25Columbus (Tomahawk)15 mins14.00
0.75 ozs 8.31Amarillo Gold10 mins 8.50
0.75 ozs 6.99Simcoe5 mins13.00
1.00 ozs 0.00Simcoe0 mins13.00
1.00 ozs 0.00Columbus (Tomahawk)0 mins14.00
1.00 ozs 0.00Amarillo Gold0 mins 8.50
0.50 ozs 0.00Simcoe0 mins13.00
0.50 ozs 0.00Columbus (Tomahawk)0 mins14.00
0.50 ozs 0.00Amarillo Gold0 mins 8.50
1.25 ozsSimcoe21 days13.00
1.25 ozsColumbus (Tomahawk)21 days14.00
1.25 ozsAmarillo Gold21 days 8.50

Yeasts
AmountNameLaboratory / ID
1.00 pkgBurton IPA Wyeast Labs 1203

Additions
AmountNameTimeStage
1.00 each Whirlfloc Tablet 15 mins Boil
2.00 tsp Calcium Chloride 15 mins Mash
2.00 tsp Gypsum 15 mins Mash

Mash Profile
Full Body Infusion45 min @ 158.0°F

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D_Nyholm · Feb 19, 2014

Broham1 said:
Brewed a session IPA on Sunday. So excited for this one. All late addition hopping makes this one aromatic mfer!

Occupied Territory iPA - MF

Style: American Pale Ale
Type: All Grain
Calories: 124
Boil Size: 6.50 Gal
IBU's: 33.15
Batch Size: 5.50 Gal
Color: 5.4 SRM
Boil Time: 60 minutes
Preboil OG: 1.035
OG: 1.038
FG: 1.010
ABV: 3.67 %
Efficiency:75 %

Grains & Adjuncts
AmountPercentageNameTimeGravity
6.00 lbs 70.59 %Vienna Mal
1.25 lbs 14.71 %Pale Malt (2 Row) US
0.50 lbs 5.88 %Oats, Flaked
0.50 lbs 5.88 %Caravienne Malt
0.25 lbs 2.94 %Acid Malt

Hops
AmountIBU'sNameTimeAA %
0.50 ozs 11.60Simcoe15 mins13.00
0.25 ozs 6.25Columbus (Tomahawk)15 mins14.00
0.75 ozs 8.31Amarillo Gold10 mins 8.50
0.75 ozs 6.99Simcoe5 mins13.00
1.00 ozs 0.00Simcoe0 mins13.00
1.00 ozs 0.00Columbus (Tomahawk)0 mins14.00
1.00 ozs 0.00Amarillo Gold0 mins 8.50
0.50 ozs 0.00Simcoe0 mins13.00
0.50 ozs 0.00Columbus (Tomahawk)0 mins14.00
0.50 ozs 0.00Amarillo Gold0 mins 8.50
1.25 ozsSimcoe21 days13.00
1.25 ozsColumbus (Tomahawk)21 days14.00
1.25 ozsAmarillo Gold21 days 8.50

Yeasts
AmountNameLaboratory / ID
1.00 pkgBurton IPA Wyeast Labs 1203

Additions
AmountNameTimeStage
1.00 each Whirlfloc Tablet 15 mins Boil
2.00 tsp Calcium Chloride 15 mins Mash
2.00 tsp Gypsum 15 mins Mash

Mash Profile
Full Body Infusion45 min @ 158.0°F

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Wow, that seems like it is going to be a hoppy monster! Loads of hops in there! Let us know how it comes out, I would love to make something similar with all late additions.

cmoewes · Feb 20, 2014

I have been looking for this thread. I can't wait to brew the Rye session from the start of the thread.

Peleus74 · Feb 22, 2014

Just this morning I made an all grain 1.5 gallon experimental batch. The grain bill is a 50%-50% mix of marris otter and 2-row, hops are 3 additions of 0.1 oz Northern Brewer at 60, 15, & 0 minutes. The O.G. is 1.024 and the IBU's are 23. Pitched with Chico yeast.

The taste of the hydrometer sample was wonderful. I'm expecting a great beer in 2 weeks...and at 77 calories a glass and 2.3% ABV its not going to do much damage.

Broham1 · Feb 22, 2014

The hydro sample for my small IPA, Occupied Territory, was amazing!! Like hop candy! Bitterness was almost perfect. A little sweet, but it still has 10 more points to drop. I dumped the 3.5 oz dry hops in today, so I'm excited to see how it finishes.

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Ply318ci · Mar 1, 2014

Broham1 I am going to try your recipe for my next brew. Looks awesome.

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Broham1 · Mar 1, 2014

Ply318ci said:
Broham1 I am going to try your recipe for my next brew. Looks awesome.

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The recipe is not mine. I got it here:
http://www.themadfermentationist.com/2012/01/vienna-malt-session-ipa-recipe.html?m=1

Worth a read, he goes through some great tips on brewing session beers.

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shoreman · Mar 1, 2014

I've still been brewing some of these session beers. Recently I made an amber ale where I toasted some British pale malt along with just my base malt.

90% Baird pale malt
10% Home roasted amber malt
Super galena 60 min
Cascade 30, 15

Split it up and used mangroves Newcastle yeast and workhorse.

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shoreman · Mar 1, 2014

I've been simplifying my brewing more and more - 1 or 2 grains, 2 hops. Just making simple session beers on tap.

Not sure if it's b/c I buy grain/hops in bulk or just an overall clean approach to brewing and having a great ale on tap.

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Weezy · Mar 1, 2014

I didn't care for the mangrove workhorse so much. I only got 72% attenuation out of it and it was very fruity. I fermented low too, 62F.

I get skittish when I get too many ingredients in a recipe too.

shoreman · Mar 1, 2014

Weezy - ya I haven't used it yet and I'm fermenting it low as well, my basement is pretty cold these days. I'm interested in how the Newcastle turns out over the workhorse even though it's a low attenuator.

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FlyDoctor · Mar 2, 2014

I guess it's my insecurities, but if don't attenuate as I hope I blame process (mash temp, oxygenation, yeast handling etc) more readily than I blame the yeast strain.

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