Blonde Ale Miller Lite (Really Triple Hopped)

[ColeBeer78]

The sparge is what I was getting confused on. I would imagine that amount will vary based on my equipment? Dead spaces and such..... I'm gonna attempt to punch this into beersmith and convert it to a 10gal batch and see how it goes. This will be my first time constructing a recipe in beersmith, and this will be my first all-grain batch. I figure its a good affordable beer to test out my new rig on... Thanks! Wish me luck!

 

[Schlenkerla]

FYI - To make things very easy I use 1.33 quarts water per pound of grain for mashing. Then 2.66 quarts per pound of grain for batch-sparging. Yes you would need to compensate for water loss. Grain absorption, dead spaces, plus water loss in the boil.

 

[StinkyVp]

I am making this using BIAB getting min 80% efficiency. I have adjusted the IBUs a little to suite my tastes. I like it a little more bitter.

If I left the IBU alone what style would this beer fit into? Is there a style for this?

I've made minor adjustments to the hops over 6 batches and its delicious!

What style could it fit in? Is it just Light Hybrid Beer? Light Ale?

Is there a tool to give you the style if you just add ingredients?

 

[Schlenkerla]

I am making this using BIAB getting min 80% efficiency. I have adjusted the IBUs a little to suite my tastes. I like it a little more bitter.

If I left the IBU alone what style would this beer fit into? Is there a style for this?

I've made minor adjustments to the hops over 6 batches and its delicious!

What style could it fit in? Is it just Light Hybrid Beer? Light Ale?

Is there a tool to give you the style if you just add ingredients?

Officially, its in the cream ale or kolsch style categories. I'm guessing its much lower than those styles. Try googling BJCP for style guidelines.

 

[ajfranke]

I made two batches of this, and am not fully happy with either. I keep getting a noticeable sweet after-taste.

In the first batch, I had boosted the gain bill to an even 2 pounds each of flaked maize and 6-row. After I ended up with this sweet aftertaste, I reduced the corn back down to 1.75 pounds for the second batch, while keeping the 2 pounds of 6-row. I also skipped dry-hopping the second batch. While the sweet aftertaste was diminished, it was still present in the second batch.

Both batches did show a reduction in gravity in secondary after addition of the Alpha Amylase Enzyme, finishing around 1.007. I wonder if I either didn't add enough AAE, or if the yeast gave up before the AAE was done working. However, the theory of the yeast giving up has a strike against it since the carbonation was even and as-expected following priming and bottle conditioning.

 

[Schlenkerla]

I made two batches of this, and am not fully happy with either. I keep getting a noticeable sweet after-taste. .............


........... Both batches did show a reduction in gravity in secondary after addition of the Alpha Amylase Enzyme, finishing around 1.007. I wonder if I either didn't add enough AAE, or if the yeast gave up before the AAE was done working. However, the theory of the yeast giving up has a strike against it since the carbonation was even and as-expected following priming and bottle conditioning.

Probably the most important thing here is to make sure you are really hitting the IBU target. If are getting any sweet taste its because you missed the target. Since is a light beer slight changes in the hop schedule, grain bill or mash efficiency you can under or overshoot the bitterness target. 16-18 IBU should be balanced.

Also your FG should be 1.000. You should use S-05. After 1 week rack to the secondary on top of AE.

Try to use a recipe calculator to tweak recipe modifications. Goto, http://www.recipator.com if you don't have your own software.

Hopefully the 3rd try is the charm.

 

[Jbt]

I made two batches of this, and am not fully happy with either. I keep getting a noticeable sweet after-taste.

In the first batch, I had boosted the gain bill to an even 2 pounds each of flaked maize and 6-row. After I ended up with this sweet aftertaste, I reduced the corn back down to 1.75 pounds for the second batch, while keeping the 2 pounds of 6-row. I also skipped dry-hopping the second batch. While the sweet aftertaste was diminished, it was still present in the second batch.

Both batches did show a reduction in gravity in secondary after addition of the Alpha Amylase Enzyme, finishing around 1.007. I wonder if I either didn't add enough AAE, or if the yeast gave up before the AAE was done working. However, the theory of the yeast giving up has a strike against it since the carbonation was even and as-expected following priming and bottle conditioning.

Did you check mash PH and for conversion? Sound like you have a mash problem. The corn may not be fully converting. My last batch I did the ph was a little high and it to 2hrs to covert fully

 

[Schlenkerla]

Did you check mash PH and for conversion? Sound like you have a mash problem. The corn may not be fully converting. My last batch I did the ph was a little high and it to 2hrs to covert fully

Good point! 6 row is also high in enzymes. If there is a substitution made more 6 row should be added or use, AE in the mash too.

Fwiw I use 5 buffer solution to make sure i hit the 5.2 pH target.

 

[Jbt]

Good point! 6 row is also high in enzymes. If there is a substitution made more 6 row should be added or use, AE in the mash too.

Fwiw I use 5 buffer solution to make sure i hit the 5.2 pH target.

What about sparge water?? Do you treat that to? Your sparging with 5.5gal total. Because of the small grain bill I'm sure the ph is not changing much.

 

[NTOLERANCE]

If you can wait 4 months, this beer will drop ultra clear just like the real thing, only better tasting!

 

[Schlenkerla]

What about sparge water?? Do you treat that to? Your sparging with 5.5gal total. Because of the small grain bill I'm sure the ph is not changing much.

Yes, my water is or was about 7.5 so this helps.

 

[jprice]

Nice recipe. I had altered it a bit by going 5 pds 2-row, 2 pds of corn, 1/2oz. cascade at 60min., 1/2 cascade at flame out, and i think mashed at 145. Hit an OG of 1.032 and finished at .998 with the help of beano because the LHBS didn't carry amylase. I stuck the secondary in the fridge for a day to cold crash it and warmed it back up for a day before bottling. Bottles will hit the 2 week mark tomorrow...and i'm already half way through them lol. Good beer. The hops are there,(which im surprised about at only 1 oz. of cascade) but its not overly hoppy. This brew only costs about $10.00/5gallon batch considering im buying 2-row in bulk and saving/washing the yeast. I will be brewing this every other brew session from now on. Thanks for the recipe!

 

[haeffnkr]

Hi,

Just made this recipe today -
play by play here -
https://www.homebrewtalk.com/f36/1st-beer-attempt-ever-lots-pics-biab-291598/

I used .5 oz of hallertau and .5 oz of cascade for 60 minutes.
Hope this will not over power my first brew.

thoughts of my hop selection?

thanks Kevin

 

[Fuse]

So I can find it again

 

[Matasata]

Brewed this twice yesterday. The beer budget was raided due to the holidays so I used what I had on hand. Should be close I hope.
Both batches were all 2-row (5lb 4oz) with 4oz of Victory.

Batch one is using 3 gen S-33 and Fuggles for bittering(18 IBU) and dry hop.
Batch two is using 2nd gen W-34/70 and cascade for bittering(18 IBU) and dry hop.

Since batch #2 is using a lager yeast will the enzyme addition be done in the same way? I have not seen that anyone has tried this with a lager yeast.
I am thinking 2 weeks in primary, or when the gravity gets around 1.005, then rack onto the enzyme.

Note: I normally do not reuse dry yeast, but I have plenty of grain/hops, the ability to drink, and not any funds for a few weeks to buy more supplies.

 

[Schlenkerla]

Hi,

Just made this recipe today -
play by play here -
https://www.homebrewtalk.com/f36/1st-beer-attempt-ever-lots-pics-biab-291598/

I used .5 oz of hallertau and .5 oz of cascade for 60 minutes.
Hope this will not over power my first brew.

thoughts of my hop selection?

thanks Kevin

If your bitterness is on target you are good to go.

Brewed this twice yesterday. The beer budget was raided due to the holidays so I used what I had on hand. Should be close I hope.
Both batches were all 2-row (5lb 4oz) with 4oz of Victory.

Batch one is using 3 gen S-33 and Fuggles for bittering(18 IBU) and dry hop.
Batch two is using 2nd gen W-34/70 and cascade for bittering(18 IBU) and dry hop.

Since batch #2 is using a lager yeast will the enzyme addition be done in the same way? I have not seen that anyone has tried this with a lager yeast.
I am thinking 2 weeks in primary, or when the gravity gets around 1.005, then rack onto the enzyme.

Note: I normally do not reuse dry yeast, but I have plenty of gr
ain/hops, the ability to drink, and not any funds for a few weeks to buy more supplies.

I think you are ok too. The enzyme allows it to hit 1.0000.

According to Charlie Papazian, this is what miller does. Not sure if it's really a lager or an ale. My guess it once was a cool fermenting lager. Who knows now.

I think it let's the yeast scrub the beer of remnant complex sugars thus eliminating the need for a dyasital rest.

 

[brtisbuck]

I'm going to brew this extract version for my 2nd or 3rd brew with a full boil. I have 3# extra light DME, 2# of rice solids, saf-05, 2 oz of Crystal hop pellets @ 4.3 %AAU on hand, and the amylase on the way. Any tips to get the right Ibu's here? Also, I will be bottling so is this the standard carbing and conditioning?

 

[Schlenkerla]

I'm going to brew this extract version for my 2nd or 3rd brew with a full boil. I have 3# extra light DME, 2# of rice solids, saf-05, 2 oz of Crystal hop pellets @ 4.3 %AAU on hand, and the amylase on the way. Any tips to get the right Ibu's here? Also, I will be bottling so is this the standard carbing and conditioning?

Definitely use an IBU calculator to 16-18 IBU mark. That's if you want a light balanced beer. Otherwise with such a small quantity of fermentables it could be easy to under/over shoot your target. It would drastically change utilization. Then couple it with the variable of different alpha acids of the hops.... Calculate the ounces of 60 minute hop addition in order to hit the IBU target.

Try this if you don't have software; The Beer Recipator - Home

 

[Matasata]

Brewed this twice yesterday. The beer budget was raided due to the holidays so I used what I had on hand. Should be close I hope.
Both batches were all 2-row (5lb 4oz) with 4oz of Victory.

Batch one is using 3 gen S-33 and Fuggles for bittering(18 IBU) and dry hop.
Batch two is using 2nd gen W-34/70 and cascade for bittering(18 IBU) and dry hop.

Update:

Batch #1 I took a hydro sample today and WOW! From 1.031(shooting for 1.030) to 1.006 from saturday afternoon till today. I think I seriously over pitched my slurry. The sample tastes really mild with a faint hint of the fuggles and no off flavors. The stick on therm is shot so I believe it was fermented at 70-75ish. Think I should leave it a week in primary still or go to secondary with the enzyme?

Batch #2 It is still churning away in the fridge. It is at 47F so I know it is not done yet. Still getting the normal sulphur smell of lager fermentation.

Question: Is the corn in the original just to save on cost per batch? Since I've read where some disliked the "corn" taste pre enzyme and it doesn't seem to matter post enzyme.

Really glad you put this info out there.

 

[Schlenkerla]

Update:

Batch #1 I took a hydro sample today and WOW! From 1.031(shooting for 1.030) to 1.006 from saturday afternoon till today. I think I seriously over pitched my slurry. The sample tastes really mild with a faint hint of the fuggles and no off flavors. The stick on therm is shot so I believe it was fermented at 70-75ish. Think I should leave it a week in primary still or go to secondary with the enzyme?

Batch #2 It is still churning away in the fridge. It is at 47F so I know it is not done yet. Still getting the normal sulphur smell of lager fermentation.

Question: Is the corn in the original just to save on cost per batch? Since I've read where some disliked the "corn" taste pre enzyme and it doesn't seem to matter post enzyme.

Really glad you put this info out there.

Right, after a week rack to the secondary on top of the enzyme. The beer will be close to 1.005 nearly every time with a slight corn taste. The last several points get consumed by the yeast as the enzyme breaks it down. When it is at 1.0000 the corn taste will be gone. Yes the corn is a an adjunct to lighten the beer and it's consequently very cheap. This is historical for old American Breweries.

 

[bbbblaine]

I'm definitely going to brew this beer. I think it would be a great low alcohol drink for beer pong in my garage for the summer!

 

[icantbejon]

So at this point, without reading 28 pages to find out what your mix was, can you share which German hops you blended?

 

[icantbejon]

I have another question. All my calculations out this beer at roughly 3% ABV. am I missing something?

 

[Schlenkerla]

I have another question. All my calculations out this beer at roughly 3% ABV. am I missing something?

Not sure, not at home to check the abv. Start at 1.030 and stops at 1.000.

I'll check for you later unless somebody can chime in...

 

[onthekeg]

3.1% abw
3.9% abv

 

[Schlenkerla]

3.1% abw
3.9% abv

Thanks

 

[MikeRoBrew1]

Has anyone tried this recipe with anything other than Cascade or German Noble hops?? I am curious if anyone thinks it would be tasty with Citra, Simcoe, or Amarillo. I have some new hops and I am starting to feel like *everything* uses Cascade. Not sure if it has the body to support a citrus taste though. Thanks!

 

[Matasata]

I have a batch with Fuggles. It will hit two weeks on the dry hop this Saturday.

While I'm at it. Once it's kegged is it carb and serve or lager a while?

 

[Schlenkerla]

Has anyone tried this recipe with anything other than Cascade or German Noble hops?? I am curious if anyone thinks it would be tasty with Citra, Simcoe, or Amarillo. I have some new hops and I am starting to feel like *everything* uses Cascade. Not sure if it has the body to support a citrus taste though. Thanks!

I made this with sorachi ace several times. Sorachi Ace tastes like lemon. This was a good summer beer. Not over doing the hops either bittering or late additions is important. Hitting the 16-18 IBU target, modest dry hopping is best.

I have a batch with Fuggles. It will hit two weeks on the dry hop this Saturday. While I'm at it. Once it's kegged is it carb and serve or lager a while?

Yes, the AE does make it have a parched dry taste when young. Give it a week or two after you have your first snort. Taste it now and then wait a week taste and then try it at week two. The parched taste dissipates quickly.

 

[MikeRoBrew1]

I like to dry hop for 5-7 days, then keg and carb, then let it sit for about two weeks. I have brewed this five times now! Thanks again.