Blonde Ale Miller Lite (Really Triple Hopped)

[Schlenkerla]

Not to mention, posting two different recipes will confuse the heck out people. Especially when questions and comments come up later. Not trying to be a jerk here, just think about it for a minute.

BTW - I am the OP, so I field most of the questions.

 

[Valis]

So everything went good with the brew & primary.


I moved it to secondary after 10 days, and it's the 4th day since transfer & adding the amylase, but I'm seeing very little to no activity. I thought I read someone saying you might need a blow off at this stage...am I missing something here?



Thanks!

 

[Schlenkerla]

So everything went good with the brew & primary.


I moved it to secondary after 10 days, and it's the 4th day since transfer & adding the amylase, but I'm seeing very little to no activity. I thought I read someone saying you might need a blow off at this stage...am I missing something here?



Thanks!

No, sometimes is very slow going. The carboy will have lots of tiny bubbles coming up but it works very slowly. Watch the airlock.

Also, how low do you think it was to 1.000 when you racked on top of the AE.

My first batch could have used a blow off but I wound up just swapping out the air lock after it simmered down. Since that first time I never had that issue. I think its been more like what you are seeing.

I may have racked it at something like 1.012, early, like on the 6th or 7th day. I generally wait longer so, it tends to be tamer in the secondary. So the yeast has less to do say at 1.005.

 

[diatonic]

Oops... wrong thread .

One day I'll pay for a membership and be able to delete posts.

 

[Schlenkerla]

Well now you have me wondering? What thread were you after.

 

[diatonic]

I had meant to post in BierMuncher's Cream of Three Crops thread. This beer is going on my to-do list too. I've needed some beers to please BMC drinkers. This looks like a good one too!

 

[RatCity]

@Schlenkeria - Got my 2nd batch kegged now, in the cold for a few weeks to carb up and also remove the dried / parched flavor.

Did the first batch with all sorachi ace, and it was *way* too lemon-y. My own fault, had never used the hop before and wanted to get an idea of its flavor. I can see how mixing it with a few others would be a nice balance.

Second batch is an all cascade batch, dryhopped with cascade as well. It's funny, it was such a light color to begin with I think the cascade dryhopping actually turned it GREEN! Might be my eyes playing tricks on me. Tasted it flat, and it's deliciously light, crisp, with a slight hop flavor, no aftertaste, basically the ideal light beer for me - especially since I'm not equipped to lager.

Anyways I will take pics and post an update. Thanks again for the recipe. Economic and a crowd-pleaser to boot.

 

[ugaant]

I brewed this yesterday. I added extra 2 row because my efficiency usually stinks. Mashed at 148 for 90. 90 minute boil. 2/3 ounce cascade @ 60. 2/3 ounce cascade at flameout. O.G was high (1.045) due to extra grain and high efficiency with 90 minute mash. US-05.

 

[Schlenkerla]

@Schlenkeria - Got my 2nd batch kegged now, in the cold for a few weeks to carb up and also remove the dried / parched flavor.

Anyways I will take pics and post an update. Thanks again for the recipe. Economic and a crowd-pleaser to boot.

You are welcome. I'm glad this beer worked out for you. Looking forward to seeing the pictures. If you want try another crowd pleaser try these recipes in my recipe drop down.

Tasmanian Pale Ale

Quaffable Irish Red

House Amber

 

[msa8967]

Sorry for not reading through all 31 pages of comments (I made it through the first 12) but I have a simple questions on how to use the 1.00 Tsp Amylase Enzyme 14 Days( 2ndary fermenter). I have never used this before and want to know do I disolve this in a small aount of water and add it to the secondary prior to racking or after racking?

Would the addition of 0.25 lbs of Carapils be recommended at all for this type of beer to improve mouthfeel? I have not attempted a light beer like this before.

I would like to make this for a wedding in October and want to know how well would it keep until that time (8 weeks from now).

Also, what should I use if I cannot find American 6 row? There is no LHBS near me (within 70 miles).

Thanks,

 

[Schlenkerla]

Sorry for not reading through all 31 pages of comments (I made it through the first 12) but I have a simple questions on how to use the 1.00 Tsp Amylase Enzyme 14 Days( 2ndary fermenter). I have never used this before and want to know do I disolve this in a small aount of water and add it to the secondary prior to racking or after racking?

Would the addition of 0.25 lbs of Carapils be recommended at all for this type of beer to improve mouthfeel? I have not attempted a light beer like this before.

I would like to make this for a wedding in October and want to know how well would it keep until that time (8 weeks from now).

Also, what should I use if I cannot find American 6 row? There is no LHBS near me (within 70 miles).

Thanks,

Mick,

Add the AE to the empty 2ndary and rack to it. Thats all.

The more time you have the better. Cold conditioning is good for this beer are its carbed up.

If you can try going to the Hyvee Liquors in or near Hiawatha. They might have 6-row. They have HB Supplies. Its on Collins west of the N/S express way. If not use 2-row or pale malt.


Are you part of the CR Homebrew Club? Cedar Rapids Beer Nuts. If not, google them.

 

[msa8967]

I need to update my account to show that I live in North Liberty now. I will be in CR on Saturday and will try the Hy-Vee you mentioned. I went to both Hy-Vee stores here that carry a few supplies and they do not have it. Wish I lived closer to DSM to go to Beer Crazy.

Add the AE to the empty 2ndary and rack to it. Thats all.

So the AE powder can go in dry w/o needing to be dissolved in warm water first. Glad you told me. I am really looking forward to trying this recipe. Thanks for the reply.

 

[Schlenkerla]

I need to update my account to show that I live in North Liberty now. I will be in CR on Saturday and will try the Hy-Vee you mentioned. I went to both Hy-Vee stores here that carry a few supplies and they do not have it. Wish I lived closer to DSM to go to Beer Crazy.

Add the AE to the empty 2ndary and rack to it. Thats all.

So the AE powder can go in dry w/o needing to be dissolved in warm water first. Glad you told me. I am really looking forward to trying this recipe. Thanks for the reply.

Thats correct! No problem. Hope brew day goes well.

 

[MriswitH]

Sorry if I missed this somehow, I did read through.

How would this work with a different hop, such as Amarillo or such?

Obviously would have to tame the Amarillo down more so its not overpowering.

 

[Schlenkerla]

Most definitely. Yes use a recipe calculator to hit the ibu target. 16-18 IBUs Using the correct amount to do the three hop additions. The last not being super critical, dry or late.

Try this place if you don't have a calculator. Http://www.recipator.com

 

[msa8967]

I have tried 4 different liquor stores in the area that carry a limited selection of home brewing supplies and none of them have 6 row. Is there anything else I could add to make sure I convert as much as possible with this recipe?

 

[RatCity]

Schlenkeria - Just finished my all cascade keg of this. It was delicious, and a hit with anyone who drank it. Crisp, light, but flavorful. Time to brew up the second batch!





(We call it Duff beer in this house). The cascade gave it a nice citrusy note, but I feel like I want a more traditional lager taste for my next batch (brewing today), so i'm using Saaz instead. Would you recommend dry hopping with Saaz (or any noble hop) as well, or just doing boil hop additions?

Thanks again for the kickass recipe!

 

[Schlenkerla]

I have tried 4 different liquor stores in the area that carry a limited selection of home brewing supplies and none of them have 6 row. Is there anything else I could add to make sure I convert as much as possible with this recipe?

Use any light pale malt. Possibly just use 2-row, or the most common one, pale malt.

Its not the same, but side by side taste testing I think would prove difficult to tell the difference. Its more likely to have very slight color differences, but neglible on taste.

 

[Schlenkerla]

Schlenkeria - Just finished my all cascade keg of this. It was delicious, and a hit with anyone who drank it. Crisp, light, but flavorful. Time to brew up the second batch!

View attachment 31763

View attachment 31764

(We call it Duff beer in this house). The cascade gave it a nice citrusy note, but I feel like I want a more traditional lager taste for my next batch (brewing today), so i'm using Saaz instead. Would you recommend dry hopping with Saaz (or any noble hop) as well, or just doing boil hop additions?

Thanks again for the kickass recipe!

You are welcome. Glad you like it. Saaz would be good for any of the hop additions. If you dry hop with pellets use a hop sack to keep the particulate matter low. You might want to weight it down too. Glass marbles work good for this.

Any noble hop would work. German or Czech.
http://en.m.wikipedia.org/wiki/Hops

 

[StinkyVp]

(amazing that this thread has been going on for so long - this is a really great site)

Am wanting to do this as my first all grain. I plan to do BIAB in my 7.5gal pot. My question is after I get my "Total Mash Volume Gal: 2.30 - Dough-In Infusion Only" how do I get to my "Pre-Boil Wort Size: 6.85 Gal"? Do I just add some water after that or would it be better to somehow sparge until I get it up to 6.85 gal? I probably can only do about a 6gal boil anyway. I usually get 5gals from a 6gal boil.
I hope I'm on the right track.

Thanks,

 

[RatCity]

StinkyVp, I do BIAB. I use the 1.25qt/lb ratio, so with 6lbs of grain or so, you're talking about roughly 7.5qts or 1.875g of mash water. Then I sparge with however much water I need for the preboil volume to be 6.5g. So if I assume .5g of liqiud lost in the grain (it's usually not this high, but just to make it easy), I need 6.5g - (1.875g-.5g), or 5.125g of sparge water.

That said, boiling this for 90 minutes could reduce the volume a bit more, so take some good notes the first time and adjust as needed.

 

[StinkyVp]

Thanks Rat, that helps a lot. Now I need to work out how I am going to do this with the limited equipment I have. It's going to be a fun weekend. I'm going to buy 2 of these and do one Sat and one Sun I think.
Is using my bottling bucket to sparge with a dumb idea? I'm goin to try that unless someone has had a bad experience with it. That water will not be too hot I wouldn't think.

thanks all

 

[RatCity]

Hmm, if I were you, I'd spring for a 7g pot to do the sparge and boil in, (you can find an aluminum one at a reasonable price on Amazon) and use your 6.5g for the mash. Unless your oven can’t get that volume boiling (try using two burners…works for me). I don’t know if those buckets are good at 180 degrees or so, maybe someone else has experience with that. Personally I wouldn’t bother trying…for the cost of a few ruined batches you could just get the pot.


Hey also, YMMV, but the pot I mash in fits in my oven, which I don’t turn on but just helps insulate the whole thing. I only lose a few degrees of heat in a 90 minute BIAB mash, and regularly get 75%+ efficiency.

 

[msa8967]

How many days do you recommend to dry hop this beer using cascade?

 

[NTOLERANCE]

Brewed ten gallons of this two weekends ago. Tossed in a touch of crystal 10L. Used new zeeland hallertau hops. Just started dropping clear this week. Gonna dry hop one carboy with saaz and the other sunbeam. These will be fresh hops from the yard.

 

[Schlenkerla]

How many days do you recommend to dry hop this beer using cascade?

The recipe calls for two weeks. Thats what I do. I'd make that the limit. If you go too long it will get grassy. Keep it to two weeks, one will work as well.

 

[msa8967]

I was unsure about trying to add the amalyze enzyme and dry hopping the beer at the same time. Thanks for letting me know what to do.

 

[NCPAdennis]

I brewed this as my first AG and it turned out great. Unfortunately, for some reason at the last party I had I put my keg in a tub of ice and this beer froze!! The last few glasses were really hoppy, now I have thawed it but it is basically carbinated hop flavored water. Guess I will have to dump it and brew it again.

 

[Schlenkerla]

I brewed this as my first AG and it turned out great. Unfortunately, for some reason at the last party I had I put my keg in a tub of ice and this beer froze!! The last few glasses were really hoppy, now I have thawed it but it is basically carbinated hop flavored water. Guess I will have to dump it and brew it again.

During the party you must have drank all the alcohol out as it froze. I have never hear of that happening before.

 

[msa8967]

At day 10 I racked two 4 gallon size batches onto the amalyze enzyme powder in 5 gallon glass carboys. This leaves about 1.25 gallons of head space. Should I be seeing any kind of activity at all due to the enzyme? It is the first time I ever used amalyze.