Homebrew for BMC drinkers

[nittanybevo]

We are going to a party for Labor day. Most of my family who will be there are BMC Light drinkers. I had an american amber on tap, and they can't/won't drink it because it is too dark. Does anyone have any recommendations of a kit to try that the BMC drinkers will like? I saw an Aussie Light Ale on Midwest Supplies that looked like it might work. Any other suggestions?

 

[scottland]

https://www.homebrewtalk.com/f66/centennial-blonde-simple-4-all-grain-5-10-gall-42841/

 

[nittanybevo]

I'm not sure I'm ready for something like that. I haven't gotten into the all grain stuff yet.

 

[corkybstewart]

Look for a Kolsch kit if you can ferment cool, or a cream ale. They work well for BMC drinkers. But in general it's harder to make a very pale extract beer.

 

[OHIOSTEVE]

here is one that is REALLY light and an easy recipe. I am clueless about converting to extract but I bet someone on here could. It is basically the centenniel blonde tweaked to even be lighter The name is because I told my friends that anyone who said it was too dark or hoppy or whatever was gonna get kicked in their vagina lol...It is REALLY good IMO.





VAGINALE PT III 2-27-11

9 POUNDS PILSNER MALT
2 POUNDS VIENNA MALT
MASHED IN WITH 3.5 GALLONS OF 165 DEGREE WATER FOR A TEMP OF 148 DEGREES. Mashed for 60 minutes
RAN OFF ABOUT 2 GALLONS….DOUBLE BATCH SPARGED WITH 170 DEGREE WATER AND PUT 7 GALLONS IN THE BOIL POT FOR A 90 MINUTE BOIL
.5 OZ FUGGLES @ 60
.25 OZ FUGGLES @ 15
.5 OZ FUGGLES @ FLAME OUT
COOLED TO 69 DEGREES AND PITCHED WASHED AND STARTED NOTTINGHAM THAT HAS BEEN IN THE FRIDGE SINCE THE END OF JANUARY. ACTIVITY WITHIN A FEW HOURS.

 

[imperialipa]

My understanding is that its harder to make a really light BMC style beer without all grain brewing.

The malt kits all tend to be quite a bit darker simply do to the reduction process of concentrating them into syrup.

Also BMC is a lager. So you would also need to cold ferment to get that crsip clean flavor and texture...

I'm not saying it cant be done but I think you might be dissappointed with extract results trying to clone a BMC.....

 

[Barnzy02]

+1 on a cream ale.

I've gotten both of my parents and a few others to enjoy that one. My mom who is used to me having dark or hoppy IPA's was visiting one day when i poured a pint of my cream ale. She immediately noticed the color of it and asked if she could have one.

Only problem was i kicked the keg halfway through pouring her 2nd pint!

Cream Ale, Kolsch, Pilsner, even an American Wheat. Anything on the lighter (color) side and not overly hoppy would work well. As the color plays a lot into the BMC drinker's perception of what the beer will taste like or rather, if they will like it or not.

 

[cfonnes]

Search this site for the cream of three crops recipe.

It will work.

 

[hawgwild81]

+1 on the centennial blonde. I have some I'm going to keg this weekend. It's awesome! There is an extract recipe on that thread that scottland posted. It's really simple. You shouldn't have any problems.

 

[BigBlueDog]

Cream ale is the way to go. Check the recipe database under "Light Hybrid Beer." There are a number of extract recipes, such as this one:

https://www.homebrewtalk.com/f62/wow-now-thats-light-beer-167718/

 

[cfonnes]

Also BMC is a lager. So you would also need to cold ferment to get that crsip clean flavor and texture...

Safale US05 fermented at 60 -62 will produce a clean results.

 

[nittanybevo]

I do have a summer wheat in a primary now. When I checked it yesterday, it was still darker than I think they will drink. (not that I care, more for me). It should go in the keg next week, if I get my parts. I'll look up the extract and see if I can make that happen. Hopefully it'll be a brew weekend

 

[Bobby_M]

Free blindfolds with every glass.

 

[PIGMAN]

Agree with cream ale. Also, I have a Summer Ale in primary that i think my BMC people will love.

 

[Barnzy02]

If you're doing extract, late additions of extract definitely help to lighten your color.


My second run with my cream ale i added 50% of my extract in the last 15 minutes and it ended up coming out a just tad darker/cloudier than a PBR.

My 3rd batch of it will be kegged next weekend :rockin:

 

[Homercidal]

I've made Wits that were pretty light. Used extra light pilsner DME and light wheat DME.

Stay away from the LME if you want light.

Try to do a full boil and late extract additions might help.

And I just got to add that I think it's funny that an Amber ale is "TOO DARK!" he he. They are missing out on some seriously tasty beer.

 

[Malticulous]

Here are a couple I've made all grain converted to extract.

http://www.brewmasterswarehouse.com/recipe/d34bca36/malticulous-extract-cream-ale
http://hopville.com/recipe/242675/blonde-ale-recipes/cheap-ale-extract-version

My Mojave red pleases every one that's tried it here at my place.
https://www.homebrewtalk.com/f66/mojave-red-112308/index7.html#post2836839

 

[edie]

the Brewers Best KOLSCH and AMERICAN CREAM ALE kits are both fairly mild beers. a number of my friends are BMC drinkers and the majority of them helped polish off these two kegs.

 

[Yooper]

When is the party? It looks like only about 4 weeks to Labor Day weekend, so I'd start right now!

I think a cream ale would be perfect, and it'll be done in about 5-7 days. You could then "lager" it, so that it's clean and crisp. I'd make a simple cream ale with nottingham yeast and ferment it at 60 degrees to have a lager-like beer, but with a tad more flavor, and then finish it up with 3 weeks of cold storage.

 

[LVBen]

https://www.brewmasterswarehouse.com/account/edit-recipe/d34bca36

"You do not have permission to edit this recipe."

We can't get to your recipe unless you add it to the public recipes section.

 

[Yooper]

When is the party? It looks like only about 4 weeks to Labor Day weekend, so I'd start right now!

I think a cream ale would be perfect, and it'll be done in about 5-7 days. You could then "lager" it, so that it's clean and crisp. I'd make a simple cream ale with nottingham yeast and ferment it at 60 degrees to have a lager-like beer, but with a tad more flavor, and then finish it up with 3 weeks of cold storage.

Oh, one other thing I just thought of! If you can cold crash the keg for a couple of weeks before the party, I'd suggest then "jumping" the beer to a new keg before taking to the party. Especially if you use a flocculant yeast (like S04 or nottingham), you can use two black QDs and a length of beerline and just push the beer from keg #1 to the "out" in keg #2 with 2 psi or so, and have a sediment-free clear beer to serve at the party, especially if the keg will be moved to be served.

 

[ChadC]

This is a Cooper's Mexican Cerveza kit, it came out very clear yellow (it's cold, so the glass has condensation in the pic).

Made with just the can, yeast and dextrose. It was in primary 22 days, OG 1.041 FG 1.008
It tastes very similar to lite US beer to me. but still good
I brewed this for my wife who enjoys Mexican beer.
I would serve this to those who can't handle the darker stuff, or F em'

 

[nittanybevo]

This is our american amber. Admittedly, i'm a reformed BMC drinker myself. I had a problem with (what I'm assuming to be) the preservatives and my allergies. Since I've switched over to homebrew, no allergies, no headaches.

The party is labor day. I'm going to give the centennial blonde a shot (hopefully my LHBS has what I need). Thanks! I'll be sure to post back if I've converted anyone