Blonde Ale Miller Lite (Really Triple Hopped)

[normnmiles]

Alright, I’ve finally purchased all the supplies and am just about ready to start my first all-grain. I chose this one for my first because it seemed pretty straight forward and it seems like a beer I will enjoy.

That being said, I’m having a bit of trouble understanding the ‘Mash Schedule’.

Given 5.5 lbs of grain and 1.35 qts water/lb grain gives me 7.43 qts as listed in the schedule. What I don’t understand is where does the ‘Total Mash Volume Gal: 2.30’ come from?

Using this link for a calculator http://www.brewersfriend.com/mash/ it says I will need to add 6.5 qts of boiling water to reach 175. None of these numbers add to 2.3 gallons.

Thanks for any help you guys/gals can provide.

Use calculator here http://www.rackers.org/calcs.shtml "Can I Mash It?"
Adding the volume that the grains will occupy and the volume of water equals 2.3 total gallons (grains + water). Your mash tun needs to be at least that big.

 

[larrybrewer]

Input the recipe into Brewer's Friend, then click 'Brew'. It will produce a full water breakdown for you. You may need to tune some of the equipment settings to dial it in.

 

[Skim]

Use calculator here http://www.rackers.org/calcs.shtml "Can I Mash It?"
Adding the volume that the grains will occupy and the volume of water equals 2.3 total gallons (grains + water). Your mash tun needs to be at least that big.

Ah that makes a lot more sense! Thank-you.

 

[Skim]

So I finally ended up brewing this on Saturday. I took Schlenkerla's advice and used Hallertauer hops. My OG was 1.031 so I would consider it a success so far. I checked at lunch at it already is slowing down so it looks like it fermented pretty quickly. I plan on kegging and force carbing this and I'm really excited to try it. I'm looking for something exactly like this to keep on tap at all times both for myself and when friends and family come over.

For a mash tun I am using a converted 5 gallon rubbermaid cooler. I hit the mash temperature right on. After the 90 minute mash I quickly checked the temperature and it seemed to read low at 143. Is it possible that one of these coolers could lose that much heat? When doing this recipe do you guys bother to check the temperature during the mash or just let it do its thing? I had the mash tun covered in a thick blanket too in an effort to minimize heat loss.

 

[normnmiles]

For a mash tun I am using a converted 5 gallon rubbermaid cooler. I hit the mash temperature right on. After the 90 minute mash I quickly checked the temperature and it seemed to read low at 143. Is it possible that one of these coolers could lose that much heat?

Had a similar problem with my cooler. You might want to look into insulating the top of the cooler by drilling some holes in the top and filling it with some spray foam. Also a false top made of insulation will help.

When I first used my mash tun I lost about 10 degrees over 60 minutes but insulating the top and using a false top I am able to keep loses to 1-2 degrees over the 60 minutes.

 

[Skim]

Had a similar problem with my cooler. You might want to look into insulating the top of the cooler by drilling some holes in the top and filling it with some spray foam. Also a false top made of insulation will help.

When I first used my mash tun I lost about 10 degrees over 60 minutes but insulating the top and using a false top I am able to keep loses to 1-2 degrees over the 60 minutes.

Perfect, thanks for the advice. I have since done a second brew and I covered the top with a towel and then a blanket and it seemed to hold the heat much better. Insulating the top seems like a better long term solution.

At the one week point I racked to a secondary while adding the AE. I don't see much airlock activity but I do notice the small bubbles that have been mentioned before. I'm pretty excited to try this one out when it finishes.

 

[Atonk]

I finally got around to brewing this one, too. I had a holiday party this past weekend and blew through the two kegs I had on tap. I kegged this when it really had about 5 more days to go in secondary, but when I sampled it I determined it was "close enough." There is still the faint corn thing going on, but the Sorachi dry hopping helps detract from that. I have another batch of this going that will get to run the full fermentation time, and based on how good this one tastes being pulled early I'm excited about the next batch.

 

[christpuncher123]

Any BIABERS out there done this recipe? How much water did you start with? Did you do a mashout or just do full volume from the start? using this calculator i get 7.19 gal total strike water http://beerreviewdude.com/biab-calculator/
but using this calculator i get 8.28 gal to start http://www.simplebiabcalculator.com/
The second one seems like a hell of a lot of strike water considering the recipe pre-boil wort size is 6.85 gallon. I think the first calculator is based on squeezing and the second is no squeeze! I use a 13.5 gallon keggle and it boils off around 1 gallon per/hr. Let me know what you have done, thanks!

 

[StinkyVp]

So I am a BIABER and you basically just have to scale it to your boil off and grain absorption. I have done this recipe 30 times now with a few slight adjustments. It's my all day drinker around here.
I do 11 GAL batches (5.5 per bucket). My latest process is to start with 13 GALS for the mash and then to get to 15 GALS I do a custom sparge using a 30 QT mixing bowl with a hole in the middle sitting on top of the kettle. Once I get to 15 GALS I boil that down to 12.5 which takes 90 minutes. After cooling shrinkage and hop trash I can usually get 5.5 GALS in each bucket from that.
So I guess the bottom line is that you need to just tweak your numbers to get what you want in the end. The last batch I did I was using my new refractometer (Merry Christmas) to monitor my numbers during the mash and am able to hit them spot on. Once in the bucket I'm at 1.030 and get to 1.001 or 1.000 before bottling. I adjusted the recipe over time to the following but it's still pretty close.
4# 2 row
3# 6 row
3# flaked corn
1# flaked rice

Like Schlenkerla said:

"Note the flavor is very minimal. Were talking light beer here!! "

It beats the crap out of any commercial light beer and for half the price (or less).

 

[christpuncher123]

Now I just need to figure out where the hell to get Amylase Enzyme. 5 brewstores and nobody's heard of it.

 

[Schlenkerla]

You might have to buy it online.

Amylase Enzyme from Midwest.

Some times it can be used in mashing to improve mash efficiency.

 

[cheesecake]

When my new element shows up ill be brewing this

 

[CatHead]

Now I just need to figure out where the hell to get Amylase Enzyme. 5 brewstores and nobody's heard of it.

Austin Homebrew and I believe Midwest both have it. I think I am going to try Beano, it is supposed to do the same thing.

 

[StinkyVp]

Now I just need to figure out where the hell to get Amylase Enzyme. 5 brewstores and nobody's heard of it.

Brewmasters Warehouse is where I get mine.

http://www.brewmasterswarehouse.com/product/0102140/amlase-enzyme-1oz

If I could find it in bulk I would buy it but haven't yet. A little goes a long way though.

 

[christpuncher123]

Thanks guys!

 

[cheesecake]

Austin Homebrew and I believe Midwest both have it. I think I am going to try Beano, it is supposed to do the same thing.

Be careful with beano. Its sort of the same thing but you have less control with it. Theres a bit of info on issues with beano on the forum if you search. I would post them but im on mobile

 

[msa8967]

My wife got some free powdered lime from Penzey's Spices in her last order and wondered if I could use some in the boil process to make this recipe similar to a Miller Chill. Any thoughts?

 

[kpr121]

So I made 15 gallons of this today, and my efficiency was a little higher than normal, SG is 1.036. Does anyone have any opinions or similar experience? I'm wondering whether I should leave it as is, or dilute it down to 1.030?

I have the room since I split it between three fermentors. It would take about a gallon of water each to get down to 1.030.

 

[lowtones84]

Great thread. One of many epic ones I've read here on HBT

I'm considering trying this one soon. I saw Mt. Hood hops being discussed at some point, does anyone have reports on how that turned out? I'm also considering just a bit of turbinado sugar (8 oz. or less) to touch the ABV up a little and contribute a little color. Also, those who just add the AE to primary after some time, how has that worked out for you?

Thanks everybody!

 

[PupThePup]

Brewed this a little over a month ago. Bottle Conditioned for two weeks.

OG was 1.028.

Added the enzyme to the secondary. Dry hopped with cascade.

Drinking it right now. Very tasty. It's very dry and crisp. Nice head and lacing in the glass. Smells hoppy. Tastes refreshing, slightly hoppy. No corn taste what-so-ever. Very little after taste except a slight lingering hop taste which disappears almost immedately.

Nice brew. What book was the origin of this recipe?

 

[redspy]

Just transferred to secondary. 1.010 before adding amalyse. OG was 1.020, low compared to the recipe. I'm expecting low abv which sucks. About 3%, assuming a good 2ndary ferment. It started action 45 mins after the transfer. Tastes amazing though. Me and my cousin both enjoyed the sample. Great color and taste. Probably won't make this again. Just based on my home brew set up. I don't think my equipment works well with this light of a beer. I wish I had a more efficient set up. Because I would brew this on the regular assuming I had the right equipment for it. I will post again with my final verdict though.

 

[shadows69]

Sounds like you need to add another 1 pound of grain next time and make sure you end up with 5.50 gals not 6. 1.020 for an OG is really low.

 

[redspy]

Yeah I think you're right about the grain. I think I fudged my mash a bit. I added about 4 gallons instead of the 2 it calls for. I was worried it wasn't enough water. I dunno if that makes a big difference or not. I ended up with less than 5 gallons actually, which I thought would help me out. Guess not.

 

[Schlenkerla]

Always have some DME on hand for low mash efficiency. Also it helps to do the starch-iodine mash conversion test to make sure you have converted completely before mashing out.

 

[redspy]

A week later and still 1.010. Anything else I can do to help up the abvs?

edit.

If there is nothing more I can do, would it matter if I kegged it for tomorrow? It tastes really good but I don't wanna mess with it if it has a chance of getting better.

 

[shadows69]

Did you add 1.00 Tsp Amylase Enzyme Redspy? If not that will drop it down for 7 days. Mash temp needs to be low 150 F degrees at most. 148F being even better.

 

[redspy]

I did add the Amylase for 7 days. I ended up kegging it last night. Still delicious and potent enough for me!

 

[shadows69]

That's what it's all about whatever works for you.

 

[heavyfeet]

I am thinking of making this recipe but I've never used amylase enzyme in a secondary fermenter. Can anyone explain why it's used in the secondary rather than the primary fermenter? Seems to me it would be most beneficial to add it shortly after clearing on top of the healthy yeast cake. Thanks.

 

[kpr121]

I am thinking of making this recipe but I've never used amylase enzyme in a secondary fermenter. Can anyone explain why it's used in the secondary rather than the primary fermenter? Seems to me it would be most beneficial to add it shortly after clearing on top of the healthy yeast cake. Thanks.

I don’t know the exact answer but I seem to agree with you.

In my current batch I added the amylase to the secondary of the first 5 gallons and primary to the second 5 gallons. The first 5 gallons took about 2 weeks to get down from 1.010 to 1.004 (where I felt it tasted good and kegged it). The second 5 gallons I just added amylase to primary on Sunday so I haven’t taken a hydro reading yet.

I’ll take one tonight and report back.

On the third 5 gallons (hooray from small grain bills that I can make 15 gallon batches!) I used a Kolsch yeast and will not be adding the amylase to primary since I am planning on harvesting the yeast. Not sure if the amylase would affect harvesting but I don’t really want to take the chance.