Blonde Ale Miller Lite (Really Triple Hopped)

[Schlenkerla]

That's great when you make the same beer several times and get good results each time.



I'm waiting to hear if somebody ever entered this beer in a competition. For the category, I think it'd be an easy winner.

 

[shadows69]

Ok I brewed this and it tastes great my only problem is that it came out very light in color. This looks more like Coors lite. Do I add more corn to get the more yellowish tint to it?

 

[Schlenkerla]

Ok I brewed this and it tastes great my only problem is that it came out very light in color. This looks more like Coors lite. Do I add more corn to get the more yellowish tint to it?

There are a several ways to do this. Here are three methods

1. The easiest being add more 6-row or 2-row
2. add some crystal malt (10L-60L) in very small amounts
3. add an 1/8oz of black or black patent malt.

The corn adds no color.

 

[shadows69]

Thank you

 

[DrinkDR]

Made a 15 gallon batch of this and rounded up the grain bill to full pounds (6 pounds of each). Hopped it a *lot* with 6 oz of cascade at 60 minutes, so we'll see how this goes! Sitting in secondary right now around 1.005 with a week and a half to go. Definitely going to be different than the original, I'll let you know how it turns out.

 

[Schlenkerla]

Made a 15 gallon batch of this and rounded up the grain bill to full pounds (6 pounds of each). Hopped it a *lot* with 6 oz of cascade at 60 minutes, so we'll see how this goes! Sitting in secondary right now around 1.005 with a week and a half to go. Definitely going to be different than the original, I'll let you know how it turns out.

It will be a brisk refreshing beer. A one of a kind!

 

[dmckean44]

I've been wanting to brew this for quite a while but not until I was kegging. This will most likely be my next brew. I'm thinking about using Motueka hops.

 

[jprice]

Thanks for the recipe. This was my first shot at all-grain brewing and had to sub the 6-row for a total of 5pds of 2-row and went 2 pds of corn and the LHBS didnt have whole cascade so I did a cascade pellets 1/2 oz at 60min and 1/2 oz at 2 min . Hit an OG of 1.032 so i guess I'm off to a good start. Hopefully i didn't butcher it up too bad.

 

[Schlenkerla]

Thanks for the recipe. This was my first shot at all-grain brewing and had to sub the 6-row for a total of 5pds of 2-row and went 2 pds of corn and the LHBS didnt have whole cascade so I did a cascade pellets 1/2 oz at 60min and 1/2 oz at 2 min . Hit an OG of 1.032 so i guess I'm off to a good start. Hopefully i didn't butcher it up too bad.

I guess you are good to go. You hit the target. The hardest part now is the wait. I think you will be impressed on how good this beer is compared to ordinary BMC Lagers. Just be sure to let the amylase enzyme do its job an then carb and wait again for the beer to cold condition a week or two.

 

[jprice]

Getting ready to transfer this to secondary...still got airlock bubbles so i might wait till 8 or 9 days primary to transfer. My LHBS recommended beano just as you had in an earlier response. How many beano capsules do you think would be sufficient?

 

[Schlenkerla]

Getting ready to transfer this to secondary...still got airlock bubbles so i might wait till 8 or 9 days primary to transfer. My LHBS recommended beano just as you had in an earlier response. How many beano capsules do you think would be sufficient?

Don't know. I have always use AE. Roughly one tsp is needed for AE.

 

[Ozzfest05]

Getting ready to transfer this to secondary...still got airlock bubbles so i might wait till 8 or 9 days primary to transfer. My LHBS recommended beano just as you had in an earlier response. How many beano capsules do you think would be sufficient?

My lhbs tells me 3 crushed beano tablets is the recommended .

 

[MikeRoBrew1]

Sorry I missed this one -- what is the Bean-o for???

 

[Ozzfest05]

Sorry I missed this one -- what is the Bean-o for???

Beano works the same as amylase enzyme.

 

[jprice]

Don't know. I have always use AE. Roughly one tsp is needed for AE.

Wish i could get the AE, but the shipping costs from Midwest would kinda put me over budget on this beer.

My lhbs tells me 3 crushed beano tablets is the recommended .

Thanks for the tip.

 

[Schlenkerla]

AW or Beano is used to dry out the beer, make it super light and crisp. It takes complex sugars and converts them further so the beer can ferment to 1.000.

 

[MTBREWDOG]

Has anyone made this with lager yeast?

I made a beer very similar to this for my father-in-law.

6 LBS of 6-Row
3 LBS of Flaked Maize

Mashed @ 126 for 30 Min
Mashed @ 148 for 90 Min

Boiled 60 Min

Perle Hops 1 oz @ 60 Min
Hersbrucker .5 oz @ 15 Min

Wyeast Staro Prauge Yeast Cake

It's in primary now.

I plan on leaving it in the primary for 2 weeks (until fermentation slows) and then transferring to secondary and trying enzymes. After that I will slowly crash the beer down to 34 degrees and hold it there for a minimum of 2 - 3 months. Then it's bottling time.

I have used enzymes before in my mash but never in the secondary. Has anyone on here played with using enzymes with lager yeast?

I have made cream ale before with US-05 with great results. I really like that for cream ale. I also made the same beer with 1056 American Ale yeast from Wyeast with decent results. It did have a noticeable difference in flavor though. I favor the US-05 over 1056 for cream ales.

FYI for those looking for enzymes, I typically stock them in my shop. Email me for more details. mountbaldybrewing at gmail dot com.

Cheers ,

Joe Gill
Mount Baldy Brewing Supply
www.mountbaldybrewing.com/zencart/
406-241-2087

 

[SwampassJ]

Beano works the same as amylase enzyme.

Except the amylase will stop, the beano will break everything down and takes FOREVER. I had a Cream Ale in secondary for months (at room temp) on some beano tablets and after bottling it over carbed. It was like drinking club soda with esters, even after uncapping and recapping trying to avoid bottle bombs.

 

[IPAAAA]

I made this and it turned out pretty good other then the dry hopping. I dry hopped in the keg for a week and it made the beer have an extremely bitter flavor. No idea why. It's like the hops were bad or something.

 

[jprice]

Just racked it over to secondary with a reading of 1.002 before the amylase/beano. Snuck a taste of the hydrometer sample and noticed that I think you mis-named this beer a clone. It is much better than a Miller lite even now, I cant imagine how good it will be in another
3-4 weeks.

 

[Schlenkerla]

I made this and it turned out pretty good other then the dry hopping. I dry hopped in the keg for a week and it made the beer have an extremely bitter flavor. No idea why. It's like the hops were bad or something.

Did you use aroma hops or a dual aroma and bittering hop? It might have been the hops, but dry hopping, usually adds no bitterness. The good thing though if the taste came from the dry hopping it will dissipate with time.

Just racked it over to secondary with a reading of 1.002 before the amylase/beano. Snuck a taste of the hydrometer sample and noticed that I think you mis-named this beer a clone. It is much better than a Miller lite even now, I cant imagine how good it will be in another
3-4 weeks.

Yeah I know, you aren't the first to say its better. I dreamt this up during March Madness. The Miller Lite commercials were driving me crazy about the triple hopping and more taste, and man up bull$hit. Not too mention, I borrowed the base recipe from Charlie Papazian. Subbed the hops and yeast to suit my needs.

 

[MikeRoBrew1]

Except the amylase will stop, the beano will break everything down and takes FOREVER. I had a Cream Ale in secondary for months (at room temp) on some beano tablets and after bottling it over carbed. It was like drinking club soda with esters, even after uncapping and recapping trying to avoid bottle bombs.

Hmmm this seems like very important info and a really great reason to get some AE.

 

[IPAAAA]

Did you use aroma hops or a dual aroma and bittering hop? It might have been the hops, but dry hopping, usually adds no bitterness. The good thing though if the taste came from the dry hopping it will dissipate with time.



Yeah I know, you aren't the first to say its better. I dreamt this up during March Madness. The Miller Lite commercials were driving me crazy about the triple hopping and more taste, and man up bull$hit. Not too mention, I borrowed the base recipe from Charlie Papazian. Subbed the hops and yeast to suit my needs.

I used only cascade...that is why it's weird. It was just wayyy to strong for the beer but I don't know if the hops have freezer burn or what because it tasted funny.

 

[Schlenkerla]

I used only cascade...that is why it's weird. It was just wayyy to strong for the beer but I don't know if the hops have freezer burn or what because it tasted funny.

How old is it now? Is it kegged? AE often has a dry patched taste when young, maybe that's what you are tasting.

 

[IPAAAA]

How old is it now? Is it kegged? AE often has a dry patched taste when young, maybe that's what you are tasting.

The better was only kegged for a little bit and then drank right away. Hops only sat in the keg for a week. Don't think that would dissipate with time...think it would get worse the longer the dry hops were in there. What do I know tho.

 

[Schlenkerla]

The better was only kegged for a little bit and then drank right away. Hops only sat in the keg for a week. Don't think that would dissipate with time...think it would get worse the longer the dry hops were in there. What do I know tho.

I was assuming you dry hopped in the secondary. I never dry hop in the keg. I think most people use a secondary. Yeah, it would be more hoppy but in aroma, not bitterness unless you were drinking hop lupilin sediment.

 

[MikeRoBrew1]

I made my first batch of this recipe without any dry hopping. It's been in the keg for about a week. I must say I think it was better dry hopped. I am now considering dry hopping in the keg with whole hops in a muslim bag.

 

[Schlenkerla]

I made my first batch of this recipe without any dry hopping. It's been in the keg for about a week. I must say I think it was better dry hopped. I am now considering dry hopping in the keg with whole hops in a muslim bag.

Do yourself one better. Make a Randall. Basically a water filter without the filter. You replace the filter with hops.

 

[ColeBeer78]

Forgive me.... I'm new to Promash recipes...

I don't understand how much water to use? No matter how I add it up, it doesn't come out right.... Can someone explain?
Thanks in advance

Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 5.50
Water Qts: 7.43 - Before Additional Infusions
Water Gal: 1.86 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.35 - Before Additional Infusions

Saccharification Rest Temp : 147 Time: 90
Mash-out Rest Temp : 175 Time: 10
Sparge Temp : 175 Time: 10


Total Mash Volume Gal: 2.30 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

 

[Schlenkerla]

Forgive me.... I'm new to Promash recipes...

I don't understand how much water to use? No matter how I add it up, it doesn't come out right.... Can someone explain?
Thanks in advance

Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 5.50
Water Qts: 7.43 - Before Additional Infusions
Water Gal: 1.86 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.35 - Before Additional Infusions

Saccharification Rest Temp : 147 Time: 90
Mash-out Rest Temp : 175 Time: 10
Sparge Temp : 175 Time: 10


Total Mash Volume Gal: 2.30 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

The quarts or gallons are as stated. The mash volume is water plus grain. So this is the space required. I typically sparge with twice the dough in amount. So about 15 quarts.