American light lager

[Broothru]

Yes, can obtain the desired levels of CO2 in a bottle by determining how much CO2 is already in the beer and then adding the appropriate amount of corn sugar, DME, etc. Of course, we, as homebrewers, have, probably, no idea how much CO2 is already our beer, but there are guesses, rules of thumb, etc found online. For our purpose, these are probably OK.

The More Beer website has a "tools" tab that has a really convenient, accurate and easy to use calculator for carbonation. I use it for calculating how much DME or corn sugar to carb left over beer in a few swing top bottles from a batch after kegging. Very accurate and easy in my experience.

 

[Immocles]

I've really enjoyed looking at some of the information and recipes in this thread. Good stuff. I've tried making a "simple" light lager a couple of times, and I'm slowly settling in on a recipe. My last rendition was close to where I want it to be, but I think my hopping was poorly decided.
90% 2 row
5% rice
5% corn
10-11 IBU Willamette at 60
3-4 IBU perle at 5
34/70 yeast

I mashed low and slow at ~150-148ish for 90 minutes. I liked the beer, but my next attempt will be higher corn, and I'll either cut out the late hop completely, or I'll use mittelfrueh (or palisade. I really really liked palisade in a cream ale) at 60 and 15 and still shoot for 15-18ibu overall.

 

[Broothru]

One of the reasons that they use LME etc is that what do you do with all the spent grains if your brewery is in the middle of LA? Cost a fortune to truck them away.

Also, I'd imagine, the adjuncts are both cheaper and more readily available than barley malts. The flavors are more neutral and the sugars more easily available for fermentation.

The German brewers who emigrated to the U.S. (as well as Mexico) in the 1800s, like George Miller, Auggie Busch and Joe Schlitz, had to utilize what was available in grains. Corn and rice were plentiful, and the necessary enzymes were sufficient in the lesser amounts of barley in the grist bill. The resulting "taste" was what became American beer.

Brooo Brother

 

[Twinkeelfool]

I’ve brewed lagers with rice, corn and dextrose as the adjunct. I like rice but when I use dextrose instead, I can’t taste the difference, and it’s a lot easier to brew with, no cereal mash. Not a fan of flaked maize.

I prefer adjunct lagers over all malt lagers. Especially in summer, easy to drink.

 

[Mr.Wyatt]

this is the new build i have come up with for my clone of high life.

 

[bracconiere]

Now that I'm here again, one of my typical "American lagers": 10 gallon+

i was just up early this morning trying to remember who said they brew american light lager with rye. thinking if you sold it in 30-packs and 40oz'rs, it'd be my brand!

 

[Bilsch]

this is the new build i have come up with for my clone of high life.

I mean sure.. ale yeast, warm ferment, crystal malt, twice the IBU, double the color etc. The great part about the hobby is you can make what ever you want but that isn't going to be anything remotely like Miller.

 

[Dland]

i was just up early this morning trying to remember who said they brew american light lager with rye. thinking if you sold it in 30-packs and 40oz'rs, it'd be my brand!

If you really like rye, try 4 rye to 1 corn, or just all rye malt (25% of total grist), you will not be disappointed.