I want a basic and cheap beer.

[db4570]

I am thinking about getting back into brewing after over 20 years, mainly to save money.

The very first batch I brewed was a lager in a plastic bucket kit, and was the best beer I had drunk until that time. (The next time I had anything that tasted like it was when I first tried Sam Adams Lager a few years later.) I never got lucky again after two later batches went sour, presumably from cheap equipment that didn’t seal or clean well.

I know this may sound blasphemous here, but here goes: I’m not really that crazy about micro-beers or craft beers. Some of them are very delicious and interesting, but usually after one or two, they are a bit much. Too rich, or fancy-schmancy or something. Even regular Sam Adams Boston Lager is a bit much after one or two. If I’m drinking a few beers with friends, Heineken or Becks are my go-to beers.

So if I could brew just a nice simple lager, I would be happy. The successful batch I made was kept very cool in a cold room during the fermentation. I forget, but it might have been 45-50 degrees or so. I don’t have such a cold room now, except maybe my garage in the winter, but am wondering if I could rig up an old fridge or something. Or is there an ale I could brew at cool room temperature that tastes similar to a lager, perhaps?

IIRC, the batch I made used just a single can of extract (the brand was called Goody or something), and a few pounds of sugar. I understand this is considered the cheap and easy way, but it worked well for me on the first try, so why not?

I was planning on getting a good glass carboy this time.

Any suggestions?

Thanks!

David

 

[sudsmcgee]

I'd say make a light kolsch ale. I don't consider lager's simple unless you already have designated equipment for it.

 

[jonmohno]

Its cheaper to do all grain. So is this what your thinking or do you want easy with extract malt?
either buy some 2 row base malt and mash or get some extract and some lager yeast with some hops. So you want a more expensive fermenter than beer?Hmm.
You may want to look into how to brew easy too> If your going that route. For a first beer you could get some nottingham yeast ferment at 60 deg. with some 2 row and hops/yeast of your choice.

 

[imrook]

I would highly recommend you try BierMuncher's Cream of Three Crops Ale: https://www.homebrewtalk.com/f62/cream-three-crops-cream-ale-66503/ It has most of the qualities of a lager, yet doesn't require the cold fermentation temps or long lagering period you have already referred to. Plus the ingredients are all very inexpensive and it's all-grain which is cheaper than extract. This was actually the first all-grain beer I brewed and I didn't have any all-grain equipment. It turned out well and I got a ton of compliments on it. Do some searching on "Brew in a bag." to get more info about doing all-grain right in your brew kettle. Good luck!

 

[rodisian]

+1 for BM's Cream of Three Crops. It's relatively inexpensive without cutting corners: simple grain bill, few hops, dry yeast & abv in range to reuse yeast again and again, low alcohol / low mash temp (more abv for your money). Go all grain with BIAB and save even more. It's the only homebrew that SWMBO actually looks forward to drinking (she's a Mic Ultra fan)

 

[ozzy1038]

Kolsch or cream ale. As mentioned, all grain is the cheapest, but a little more involved. Extract is easier but costs more. I know the DME extract cream stout I did about two weeks ago cost twice what an all grain would have. My suggestion is try out the BIAB (brew in a bag) method. Simplicity with the benefits of all grain.

Also, I would recommend a Better Bottle carboy over glass. They are unbreakable and light. I have two glass carboys and am paranoid about them breaking. I am tempted to sell them and buy some more better bottles.

 

[birvine]

Great discussion on CTC. I think I'll give this a try as a BIAB since the grain bill is kind of low. I'll swap in cascade (boil) and saaz (aroma). I just picked up my corn meal which I'll boil to mush and already had the instant rice.

Thanks!

B

 

[TopherM]

DB:

Lager is actually not a particularly simple style to make. Due to its light body, you must carefully control the fermentation temperatures as the slightest hint of off flavors are very noticable. You basically need to be able to hold a temp of around 50 degrees for a few weeks, then a temp of about 34-36 for another 6-8 weeks.

Lagers are considered an advanced beer. On top of that, it is pretty difficult to make lagers cheaper than you can buy Bud/Miller/Coors.

You could make a nice light Blonde Ale or Cream Ale pretty cheaply. Again, however, it isn't really going to be that much cheaper than buying a domestic lager at the store unless you buy grains in bulk.

Homebrewing is a great way to save money on craft brew prices, but you really can't compete with the domestic lager prices once you factor in equipment and time.

Not including equipment, and not buying in bulk, about the cheapest I personally made homebrew is about $0.35-0.40 a beer. Factor in the equipment and time, and if you like light lager you might as well go buy a case of Bud Light for $14.99, which is $0.62 a beer.

Just my opinion....I don't want to start another "WILL I SAVE MONEY" thread.

 

[PT Ray]

I made a decent light lager at 60 degrees. Not because I wasn't set up for brewing lagers but to see if I could achieve something drinkable. I used a Coopers Australian Bitter kit and WLP 0830 German lager yeast. Let it ferment at 60 for 14-20 days and crashed it at 35 for a week or so before kegging. It wasn't the best I've had but it was still very drinkable.

Cooper has several kits that come with a true lager yeast and so long you keep a modest gravity (1.040) it'll suffice for a batch at 60 degrees.

 

[Homercidal]

Forget the lager. it can be done, and it can be done without expensive extra equipment, but it's not easy.

There are PLENTY of light beer styles that can be made using extract and with nothing fancy, though to make a better beer, I highly recommend you look into Star San or other no-rinse sanitizer, if you have not been using it, and fermentation temperature control.

If you can keep your temps in the mid 60's then you should have no problem making almost any style of ale. here are a few styles that will fit your bill:

Blonde
Kolsch
Cream Ale
Wit
Light Wheat

The cost equates to the amount of ingredients, and luckily for you, a lighter beer generally means less ingredients!

I think you should go to a good beer store and buy a bottle or two of each style and see what you think. It would be better to try making something you know you will like than to make a batch of something and then have to choke it down.

And keep trying all of the styles. Eventually you will discover that you are open to the more full bodied beers, at least when you aren't sitting down for hours hanging with friends. I find it's good to start with a decent heavy beer and enjoy that for a while, then if friends want to buy a round of light beer, it's a good palate cleanser.

 

[tchuklobrau]

op i see you location has u in ny. if you have a basement(non heated) we are coming up on perfect lager season. My basement holds around 45 all winter. then i secondary(after diacytl rest) in my beer fridge wich is set at 38(hey i likes my beer cold) for 3 weeks b4 bottling

 

[Brewchitect]

wit beers are quick, so you dont have to wait long to drink!

 

[Revvy]

O'daniel's Pre-prohibition Cream Ale can't get any cheaper, nor be any closer to a bmc without lagering that you can get.

75% 2-row and 25% Corn.

I just happened to have this up because I was looking into do a Pre-Pro beer because of Ken Burn's PBS special, and noticed your thread.

Recipe: O'Daniel's Cream Common
Brewer: O'Daniel
Style: Cream Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.053 SG
Estimated Color: 3.4 SRM
Estimated IBU: 27.6 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes
Measured FG: 1.010

Ingredients:
------------
Amount Item Type % or IBU
6 lbs 8.0 oz Pale Malt (6 Row) US (2.0 SRM) Grain 70.27 %
2 lbs 12.0 oz Corn, Flaked (1.3 SRM) Grain 29.73 %
0.50 oz Cluster [9.00 %] (60 min) Hops 16.2 IBU
0.25 oz Cluster [9.00 %] (30 min) Hops 6.2 IBU
1.00 oz Saaz [4.00 %] (10 min) Hops 5.2 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Cream Ale Blend (White Labs #WLP080) Yeast-Ale


Mash Schedule: My Mash
Total Grain Weight: 9.25 lb
----------------------------
My Mash
Step Time Name Description Step Temp
60 min Step Add 13.88 qt of water at 163.3 F 150.0 F


Notes:
------
Use Reverse Osmosis water.

 

[db4570]

I appreciate the replies, but a lot of them seem to assume that I want to brew a Bud Light, Miller, Coors, Michelob Ultra, or other light domestic-style beer. I have no idea how my original thread got distorted, which described my current favorites as Heineken or Becks. Bud Light and its ilk aren't even on my radar; I think the major German/Dutch lagers are a world apart from the domestic "light" or mass-market beers. Can we get back on track, and then I can see what advice looks legit?

Dave

 

[Revvy]

I appreciate the replies, but a lot of them seem to assume that I want to brew a Bud Light, Miller, Coors, Michelob Ultra, or other light domestic-style beer. I have no idea how my original thread got distorted, which described my current favorites as Heineken or Becks. Bud Light and its ilk aren't even on my radar; I think the major German/Dutch lagers are a world apart from the domestic "light" or mass-market beers. Can we get back on track, and then I can see what advice looks legit?

Dave

Dude, don't be so pizzy with folks trying to help. When someone says stuff like;

I know this may sound blasphemous here, but here goes: I’m not really that crazy about micro-beers or craft beers. Some of them are very delicious and interesting, but usually after one or two, they are a bit much. Too rich, or fancy-schmancy or something. Even regular Sam Adams Boston Lager is a bit much after one or two. If I’m drinking a few beers with friends, Heineken or Becks are my go-to beers.

So if I could brew just a nice simple lager, I would be happy.

The implication is that you are a bmc drinker.

Excuse us.....but you pretty much sounded like you hated anything else.

Heineken or Becks ARE consider by most of us to be BMC....



Besides if you knew anything about beer history you would know that a pre-pro cream ale has a ton more flavor than current domestic light lagers.....

 

[944play]

If you enjoy brewing, proceed. You will either be disappointed or spending more.

If you just like beer, get a kegerator and buy your favorite in bulk.

 

[Bobby_M]

I'm stumped to see a heineken drinker being a bigger beer snob than most us around here.

Edit: in fairness, the Heineken and Becks are Premium Light Lagers per BJCP but so is Miller Genuine Draft. I'd put $20 down on the OP not being able to assign brand names to Bud, Heineken, Becks, Coors Original and Michelob in a 5-way blind tasting.

 

[temptnmonkey]

I appreciate the replies, but a lot of them seem to assume that I want to brew a Bud Light, Miller, Coors, Michelob Ultra, or other light domestic-style beer. I have no idea how my original thread got distorted, which described my current favorites as Heineken or Becks. Bud Light and its ilk aren't even on my radar; I think the major German/Dutch lagers are a world apart from the domestic "light" or mass-market beers. Can we get back on track, and then I can see what advice looks legit?

Dave

You can always try google.com and enter "Heineken clone" into the search bar if you're partial to that specific "style" of lager.

I've always heard it is surprisingly difficult to clone light adjunct lagers. I suppose much of that has to do with the premise that there is little body in the beer to hide any brewing mistakes.

 

[db4570]

I appreciate all of you who listened to what I was looking for, gave solid advice, and tried to help me get started.

Thanks!

David

 

[Homercidal]

If you like that premium lager stuff, and especially German lagers, then if you have temp control to keep your fermentation down to 45, then the "best" option would be to do a BIAB decoction or double decoction mash and actually make a premium lager.

But if you want a lighter beer, the beers on the lists are light enough without being watery. Probably not even as light as heineken IMO.

 

[IrregularPulse]

All of the recipes posted will have more flavor than a heineken or budlight.

 

[birvine]

Great discussion on CTC. I think I'll give this a try as a BIAB since the grain bill is kind of low. I'll swap in cascade (boil) and saaz (aroma). I just picked up my corn meal which I'll boil to mush and already had the instant rice.
B

I just finished cleaning up after an afternoon brew. I decided against BIAB and used the MT. Good thing, since cornmeal boiled and turned to mush takes a lot of room.

I ended up using 1 oz Willamette (bittering) after all at T60. I split the Saaz up into a few piles and added them gradually from T10 down to T0. I'm still not right on with my water results so it ended up being a little low in final volume, but hey, I let it go anyway.

Let's see what happens when I taste this brew in or around the beginning of December! Could be a good one to bring to the family gathering over Xmas!

B