Blonde Ale Miller Lite (Really Triple Hopped)

[bink00]

I just racked this recipe to secondary. It stopped at 1.07 in the primary. Within 2 minutes of racking on top of the amalese enzyme it was bubbling pretty good. And thats thru my blow off tube and about 1.5 gallons of head space in the better bottle. I got about 4.5 gallons into the secondary. It had a fruity smell though and is the color of lemonade. We will see how it turns out.

edit: the hydrometer sample tasted pretty good I thought. i didnt detect a corn twang or anything. Then again a noob. I cant wait to have it dry hopped and carbed up.

 

[haeffnkr]

I just racked this recipe to secondary. It stopped at 1.07 in the primary. Within 2 minutes of racking on top of the amalese enzyme it was bubbling pretty good. And thats thru my blow off tube and about 1.5 gallons of head space in the better bottle. I got about 4.5 gallons into the secondary. It had a fruity smell though and is the color of lemonade. We will see how it turns out.

edit: the hydrometer sample tasted pretty good I thought. i didnt detect a corn twang or anything. Then again a noob. I cant wait to have it dry hopped and carbed up.

What yeast did you use?
What temp was the primary fermentation done at?
What temp is the secondary now?

thanks Kevin

 

[bink00]

What yeast did you use?
What temp was the primary fermentation done at?
What temp is the secondary now?

thanks Kevin

I used Safale 05. I just cut the package and dumped it in. It sat in the primary at 66-68 degrees for 7 days and the secondary will do the same thing! My OG was 1.030 btw.

 

[Matasata]

Well.... I'll never dry hop with fuggles again. The beer tastes ok, but the fuggles flavor and aroma is killing it for me. Also, the yeast got it to 1.006 and the enzyme got it to 1.000. Think it would be possible to redry hop with cascade in the keg or a noble hop? The bitterness is on target but it has a slightly spicy quality much like grains of paradise if you've ever had the Sam Adams beer with that in it. Maybe that's what fuggles if for I dunno, but I am not a fan.

The twin batch with lager yeast and cascade already tastes great and smells incredible. The lager yeast got it to 1.002 without the enzyme. It is currently 1 week on the enzyme and another oz of cascade. I'm giving it two weeks till a take another sample. I had enough extra to put together a 6'er without dry hop or enzyme. Can't wait to do a side by side.

 

[Schlenkerla]

Well.... I'll never dry hop with fuggles again. The beer tastes ok, but the fuggles flavor and aroma is killing it for me. Also, the yeast got it to 1.006 and the enzyme got it to 1.000. Think it would be possible to redry hop with cascade in the keg or a noble hop? The bitterness is on target but it has a slightly spicy quality much like grains of paradise if you've ever had the Sam Adams beer with that in it. Maybe that's what fuggles if for I dunno, but I am not a fan.

The twin batch with lager yeast and cascade already tastes great and smells incredible. The lager yeast got it to 1.002 without the enzyme. It is currently 1 week on the enzyme and another oz of cascade. I'm giving it two weeks till a take another sample. I had enough extra to put together a 6'er without dry hop or enzyme. Can't wait to do a side by side.

FWIW- I don't like fuggles either. I don't see them as an aroma hop. Just bittering if you ask me.

Seriously, anything dry hopped will not be like miller light. They advertise triple hopping. Anybody, who has tasted miller light knows its not triple hopped.

The key here is to use a hop that you like and know it tastes good, and not over do the dry hopping.

The good thing is that with age fuggles will taste less fuggle-like with time.

 

[ac1971]

Schlenkerla,,,,,sorry to ask something that probably already asked...bu when are the hop additions made...just started brewing ....1st batch just bottled and just orded kegging equip...but want to make the best beer i can...Thank you for your time.

 

[dawgmatic]

Schlenkerla,,,,,sorry to ask something that probably already asked...bu when are the hop additions made...just started brewing ....1st batch just bottled and just orded kegging equip...but want to make the best beer i can...Thank you for your time.

0.60 oz. Cascade Pellet 5.75 17.0 60 min.

1.00 oz. Cascade - Iowa Whole 5.75 0.0 0 min.

1.00 oz. Cascade - Iowa Whole 5.75 0.0 Dry Hop

.
Boil .6 oz for 60 min.
Add 1 oz at flameout
Dryhop 1 oz

 

[Schlenkerla]

Schlenkerla,,,,,sorry to ask something that probably already asked...bu when are the hop additions made...just started brewing ....1st batch just bottled and just orded kegging equip...but want to make the best beer i can...Thank you for your time.

.
Boil .6 oz for 60 min.
Add 1 oz at flameout
Dryhop 1 oz

You boil for 90 minutes total
- when you have 60 minutes left to boil do the first addition
- when the time is up add the 1oz
- When you transfer the beer from the primary fermentor you siphon onto the last set up hops in the 2nd fermentor.

 

[twheelz]

Anybody who has tasted miller light knows its not triple hopped.

Sure it is - they use three pellets in every 55-gallon batch!! On a serious note, I'm wondering how this would be with some lime. Call me a pansy but I like the Miller Chill after golfing or mowing. I may do something with this soon...

 

[Schlenkerla]

Sure it is - they use three pellets in every 55-gallon batch!! On a serious note, I'm wondering how this would be with some lime. Call me a pansy but I like the Miller Chill after golfing or mowing. I may do something with this soon...

Probably good with some lime....

I used sorachi ace and got it with lemon taste. There's a lime flavored hop out there. Not sure what it is though.

Zest a lime and add it to the 2ndary or prime with boiled zest and sugar. Or do a late addition at 5 to 0 minutes in the boil.

Try zesting a lime.

 

[MikeRoBrew1]

Amarillo is described as "citrus" and it does smell lime-y to me. Citra is described as tangerine. Simcoe is described as piney and grapefruity. Ahntanum is also described as citrus and floral.

 

[Firebat138]

We tasted the final grav sample and it tastes like FLAT miller lite... So BRAVO... cant wait to bottle and keg. I was thinking ot bottling in Miller Lite bottles to see if my friends could tell... lol

 

[Schlenkerla]

I think the amylase enzyme is the kicker for making a dry beer.

Not to mention a cheap means to boost ABV!!! :rockin:

 

[Mrmorrison21]

YUM! Bottled this one a week ago. Already in the fridge as the carb level was right where I wanted it. Hopped exclusively with Cascade including dry hop. The only difference from the recipe was the exclusion of the amylase. I wasn't able to get my hands on it in time for secondary. SO got it down to around 1.005 on its own. IMO it still works. Its not as dry as it could have been but it still works. This is my fourth AG brew and I have to say, I think it turned out the best out of all of them. Which makes me happy as it is my understanding that the light brews are the toughest to nail. WOOT. Thanks OP for the fantastic recipe. Will brew again!

 

[PiratesBeardBrewery]

I plan on trying this recipe as my first recipe in my new BIAB keggle setup. Can you think of any modifications I would need to make to the recipe or can I give it a go as you have it described?

 

[philber]

This was my 4th brew and it was easy. Went to the secondary this weekend. Amazing light gold color, compared to my dark brown and red that I just did. Light fruity smell, I hope will subside soon, but the taste was good. Bottled a liter just to try it early

 

[Schlenkerla]

This was my 4th brew and it was easy. Went to the secondary this weekend. Amazing light gold color, compared to my dark brown and red that I just did. Light fruity smell, I hope will subside soon, but the taste was good. Bottled a liter just to try it early

Its should if you used AE.

 

[Schlenkerla]

I plan on trying this recipe as my first recipe in my new BIAB keggle setup. Can you think of any modifications I would need to make to the recipe or can I give it a go as you have it described?

Never did BIAB before, so I cant comment on it, but recipe is great if you can get a decent extraction. Hit 1.030OG then hop to 16-18 IBUs

 

[msa8967]

Does anyone know if this recipe can be made well using Pilsen malt instead of pale ale/2-row? I am all out of 2-row/pale ale malt but I have some pilsen and 6 row still.

 

[Firebat138]

well... after a couple of days on the gas, I tried it and man... a weird aftertaste... someone told me it was wet cardboard... but I cant really tell... I can definitely taste what the AE did... I get a little bit of cottonmouth... BUT.. about two weeks later on the gas, it is really good... still kinda of a aftertaste I am not happy with, but may just use half the AE next time...

 

[Schlenkerla]

well... after a couple of days on the gas, I tried it and man... a weird aftertaste... someone told me it was wet cardboard... but I cant really tell... I can definitely taste what the AE did... I get a little bit of cottonmouth... BUT.. about two weeks later on the gas, it is really good... still kinda of a aftertaste I am not happy with, but may just use half the AE next time...

That parched dryness will completely go away. It just needs to sit awhile. A few weeks to month in the secondary then two weeks on gas and its gone. I have done this a dozen times if not more. It just needs time. Regardless of the AE, any brewing defect, or lack of aging with a beer this lite any minute off taste has nowhere to hide.

If you know its very close to 1.000 then half the AE. I have always used the same amount each time without issue, but I patiently let it age.

 

[Schlenkerla]

Does anyone know if this recipe can be made well using Pilsen malt instead of pale ale/2-row? I am all out of 2-row/pale ale malt but I have some pilsen and 6 row still.

For the record. Yes I recommend that you use amylase enzyme in the mash. Adjuncts mash better with 6 and 2 row. Definitely boil for 90 minutes. This will eliminate liklyhood of getting dms in your beer. Pilsner malts have more residual dms in them.

 

[msa8967]

For the record. Yes I recommend that you use amylase enzyme in the mash. Adjuncts mash better with 6 and 2 row. Definitely boil for 90 minutes. This will eliminate liklyhood of getting dms in your beer. Pilsner malts have more residual dms in them.

How much amylase enzyme should I add in the mash? I could not find this mentioned in your original recipe. I did see it mentioned as adding on day 14 to the secondary.

 

[Schlenkerla]

How much amylase enzyme should I add in the mash? I could not find this mentioned in your original recipe. I did see it mentioned as adding on day 14 to the secondary.

Again for the record....lol. (msa is PMing me )

Per the bottle instructions. 1tsp per 5 gallons. If you do more than this its not a problem, it will boil away.

For those of you who haven't read all the posts , msa8967 is doing grain sub of pilsner for 2-row. I am recomending this to help improve the mash since its got a good deal of adjunct. Both 6 & 2 row have more enzymes than pilsner.

 

[shadows69]

I agree I just tap the bottle for a little AE goes in the secondary. Works fine , I'm not into that aftertaste.

 

[Firebat138]

Yeah, AE in the secondary, not in the mash... its is actually getting better day by day

 

[Schlenkerla]

Yeah, AE in the secondary, not in the mash... its is actually getting better day by day

Yes the normal recipe calls for AE in the secondary. In this case since 2 or 6 row is being replaced with pilsner malt I am suggesting that he mash in with ae too. This is to help get a better mash extraction. Mashing at 147F is an automatic. I believe that's what is in my OP.

This addition ae will help convert the flaked corn. Pilsner malts have less naturally occurring enzymes as compared the x-row malts.

 

[PiratesBeardBrewery]

Well, I messed up. I accidentally got too excited and added my whole package of hops to the kettle and boiled the full 1 oz for 50 min before I realized my mistake: that I forgot to remove .4 oz. My calculations now tell me that I will have 25 IBU's instead of the prescribed 17 IBU's.

Is this batch ruined? Is it going to be too bitter now?

Is there anything I can do at this point to salvage it? I'm wondering if I should even take the 6 weeks to ferment and bottle condition to find out if it's good or bad or if I should order another set of ingredients and brew it again next week and know that it will turn out as planned...

 

[icantbejon]

Well, I messed up. I accidentally got too excited and added my whole package of hops to the kettle and boiled the full 1 oz for 50 min before I realized my mistake: that I forgot to remove .4 oz. My calculations now tell me that I will have 25 IBU's instead of the prescribed 17 IBU's.

Is this batch ruined? Is it going to be too bitter now?

Is there anything I can do at this point to salvage it? I'm wondering if I should even take the 6 weeks to ferment and bottle condition to find out if it's good or bad or if I should order another set of ingredients and brew it again next week and know that it will turn out as planned...

Well I'd say brew again. Not cause you messed up though.....just cause the brewing is fun. The recipe will be fine, just a little more bitter than the original. Nothing to worry about.

 

[PiratesBeardBrewery]

Yeah that's what I'm thinking too. If I had extra fermenting containers I would be okay with going ahead and seeing this batch all the way through, but since I am limited on equipment I'll probably just have to brew all over again next weekend.

It's okay though, this was my first run with all-grain anyways so it was a good learning experience. It seems I was far less efficient than I thought with my BIAB setup...the calculator is telling me my efficiency is 58%. Yikes...maybe it wouldn't have turned out too great even if I got the hops addition right.

Looks like I'll have to increase the amount of grain when I order the next batch.