Blonde Ale Miller Lite (Really Triple Hopped)

[Schlenkerla]

You know the good thing with the low OG that it gets very drinkable in a short period. I too drank all mine very quickly. If wasn't for the fact that I have to move I'd have some kegged right now!

 

[J-ROD]

You know the good thing with the low OG that it gets very drinkable in a short period. I too drank all mine very quickly. If wasn't for the fact that I have to move I'd have some kegged right now!

speaking of kegs...I got my batch of this still sitting. with any luck my new keg setup will be here tuesday or Wednesday and I can get this stuff ready to drink !

 

[android]

version 2.0 is in the secondary, almost done. a few things went differently on this one. i used EKG hops for some reason (why not?), more rice than planned, and even tossed in some DME. i forgot the irish moss and for some reason i got a lot more yeast in this secondary than last time. i added the AE to the secondary this time and had a re-sighting of the krausen for a few days. it has cleared very nicely and i look forward to kegging this up. i'll get a pic or two once it's kegged and carbed.

 

[NTOLERANCE]

My version of this was so clear, youd swear it was lagered....

 

[Schlenkerla]

My version of this was so clear, youd swear it was lagered....

That is fricken awesome!! :rockin: Pictures Please!!!!

 

[Schlenkerla]

speaking of kegs...I got my batch of this still sitting. with any luck my new keg setup will be here tuesday or Wednesday and I can get this stuff ready to drink !

Did you get your keggerator set-up and this beer drank yet????

 

[NTOLERANCE]

That is fricken awesome!! :rockin: Pictures Please!!!!

Sorry for the delay, here ya go....

Even has the "Taste Activator Glass" BS

THe keg is gone, and it is a great lawnmower brew. I bottle two of these, and cracked it open about 3 weeks later, the pic above is from that bottle. Friend of mine who drinks Lite all the time, said, "Yepp, thats miller lite"

Dont know if I said it before, but I used safale 05. I thought about lagering it, but got lazy.....and thirsty

 

[Schlenkerla]

What pictures?????

Edit - Couldn't see the picture at work? Must be considered as beer porn!

 

[NTOLERANCE]

What pictures?????

Edit - Couldn't see the picture at work? Must be considered as beer porn!

Was from photobucket. Maybe the link will help.

http://i30.photobucket.com/albums/c341/ntolerance/P1060304.jpg

I am gonna try and lager the next batch.

 

[Schlenkerla]

Thanks - I can see it at home. I wonder if work is blocking photo bucket.

Your beer is really clear. That's a nice picture.

Chuck's original recipe called for Wyeast 2007. You could also try it with either of these dry yeasts. Too many to choose from...

Saflager W-34/70 Lager Yeast: http://www.northernbrewer.com/brewing/brewing-ingredients/yeast/saflager-w-34-70.html

Saflager S-23 Lager Yeast: http://www.northernbrewer.com/brewing/brewing-ingredients/yeast/saflager-s-23-dried-lager-yeast.html

Wyeast: http://www.wyeastlab.com/hb_styledetails.cfm?ID=121

NB: http://www.northernbrewer.com/brewi...origin=105&yst_manufacturer=169&yst_style=101

​

I have had good results in the past with S-23 on a Helles. It doesn't require the low 40s temps either. (61-68F)

Wyeast 2112 might be a good choice to... (58-68F)

http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=131
​

 

[NTOLERANCE]

I bought the S23 Saflager. I really like their products. I honestly love Safale 05. Cheap at $2.00 a package and it works awesome everytime. Expect the same from their lager.

Now that my lagering chamber is good to go, I hope to do more lagers. I cant hold 68 but I can hold 50 degrees.

 

[bigin31]

The reason you want it in the secondary is so it further breaks down available sugars. As an example. When you a finished in the primary typical gravity for a 053 mash is around 012 with 05 SafAle. Thats all becasue of attenuation of the yeast. That means there is 012 more sugars left in the fermented beer. By moving to a secondary you reactivate the yeast, by stirring it up and break down the sugars for further processing by the yeast, adding amylase. This is what gives the beer its "dryness" you taste in most commercial beers.

 

[Schlenkerla]

I just have a question about the enzyme addition. Why the secondary?
Wouldn't it make sense to add it to the mash? Or if you want it to operate for a longer time add it right after chilling? Even during the chilling process once your wort is below 150F?

Just curious about how anylase enzyme is used.

Craig

The reason you want it in the secondary is so it further breaks down available sugars. As an example. When you a finished in the primary typical gravity for a 053 mash is around 012 with 05 SafAle. Thats all becasue of attenuation of the yeast. That means there is 012 more sugars left in the fermented beer. By moving to a secondary you reactivate the yeast, by stirring it up and break down the sugars for further processing by the yeast, adding amylase. This is what gives the beer its "dryness" you taste in most commercial beers.

I take it your comment has to do with this post?

 

[bigin31]

I take it your comment has to do with this post?

Absolutely. I was trying to keep it on topic.

 

[Jbt]

Hi I am new to the forum. But, I made a batch of this my first "all grain" racked it to the 2nd added the AE and been 3 days and no activity.. How soon does it usually start? When I racked it it was at 1.008 starting at 1.035.
Thanks
Jim

 

[Schlenkerla]

The activity will be slow. I bet its going now or within the next day or so. The bubbles rise slowly in the carboy.

I had alot of activity when I dry hopped the 1st time. I used whole hops and over filled the carboy, practically to the brim. That was only in the 1st day then it was a slow crawl. Since then every time its been slow.

If you look closely you will see lots of tiny bubbles rising. It takes about two weeks to complete.

 

[Jbt]

Thanks for the reply. My secondary is another bucket right now I have to get a glass carbory. So I can't see any little bubbles. I am only looking at the airlock and there is nothing at all.. Thanks

 

[Jbt]

I pulled the lid off this morning to check the gravity. I did not move yet but as you said there is little tiny bubbles coming up

Thanks

 

[Schlenkerla]

What did you do with the sample you pulled?????

 

[bigred]

I am interested in making this, just wondering if AE is usually avaible at most lhbs? And how much of it do you use?

 

[Schlenkerla]

AE is available at most LHBS. You need 1 teaspoon for 5 gallons. (See post #1) Its about $2.50 a container and it will last you at least 15-20 batches.

 

[Jbt]

What did you do with the sample you pulled?????

Drank it of course!! So far its great. I also bottled 1 before going to the 2ndary just to see how that turns out with out drying it. At that point 1.008 starting at 1.035 so not bad. Waiting to Saturday to try that one. It will be a week then,so it should be carbed up.

 

[Jbt]

Drank the one I bottled while transfering to the 2ndary last night. Odd flavor think its lots of corn. See what happens after it dries out.

 

[Schlenkerla]

Drank the one I bottled while transfering to the 2ndary last night. Odd flavor think its lots of corn. See what happens after it dries out.

That odd flavor is corn, the AE will convert it to fermentables and the yeast will have some desert.

The end result will be dry. The corn taste will be very faint if at all detectable.

The only taste you should have is the subtle hops. That will be mostly in flav and aroma. It depends how much you went with in the end late boil and/or dry.

 

[Jbt]

That odd flavor is corn, the AE will convert it to fermentables and the yeast will have some desert.

The end result will be dry. The corn taste will be very faint if at all detectable.

The only taste you should have is the subtle hops. That will be mostly in flav and aroma. It depends how much you went with in the end late boil and/or dry.

I used 1/2oz cascade@45, 1/2oz cascade@30, 1/2oz of Mt hood at 5min I figured out to be right on 17IBU

Thanks fir the reply

 

[cheezydemon3]

It seems like it would have tons of hops flavor, am I missing something?

Don't get me wrong, It sounds way better than miller lite.

 

[Schlenkerla]

It seems like it would have tons of hops flavor, am I missing something?

Don't get me wrong, It sounds way better than miller lite.

It is.... You are right! It should have lots of hop flavor and still be nice and light. Bitterness is tamped down so the BMC crowd can still drink it as will the average HB'r.

I used 1/2oz cascade@45, 1/2oz cascade@30, 1/2oz of Mt hood at 5min I figured out to be right on 17IBU

Thanks fir the reply

Should be pretty durn good!

 

[android]

a shot of v2.0... i still think i'm going to up the IBU next time, it just seems a little 'grainy' to me... don't get me wrong, this keg was gone as quick as the first, but i'll report back with how version 3 goes.

 

[Schlenkerla]

a shot of v2.0... i still think i'm going to up the IBU next time, it just seems a little 'grainy' to me... don't get me wrong, this keg was gone as quick as the first, but i'll report back with how version 3 goes.

Try keeping the IBU as is but amp up the late and dry hopping.

Are you calculating IBU with software?

I saw in BYO that there is an article about yeast strains and grainy/bready flavors. It might be your yeast type. If I recall just scanning the article that they used two yeasts.

 

[Schlenkerla]

BTW - That's a purty looking glass-O-beer!! :rockin: