Blonde Ale Miller Lite (Really Triple Hopped)

[tjmac5071]

Used 05 never had this issue before but also never made anything this light. It's been in the bottle for six weeks or so. My brother loves it, I like it. I am not tasting esters but rather actual yeast flavor. Also the actual beer has been in the fridge over a week maybe two and pours super clear.

Sent from my HTCONE using Home Brew mobile app

 

[bullinachinashop]

Without reading the entire thread, has anyone added anything to this post ferment to add additional flavors to this? (spice/fruit)

I'll keg mine on Wednesday after 2 full weeks in the fermentor. It's very clean and light and it'll be nice to see how it is carbed up.

 

[Schlenkerla]

Without reading the entire thread, has anyone added anything to this post ferment to add additional flavors to this? (spice/fruit)

I'll keg mine on Wednesday after 2 full weeks in the fermentor. It's very clean and light and it'll be nice to see how it is carbed up.

I don't think anybody has tried making this with fruit or a spice. I could see lime peel either at flame out or dry hopping. Don't know how much to suggest.

 

[bullinachinashop]

I was thinking a real light charge of fresh Ginger.
You could easily treat it like a Corona and add a lime wedge

 

[bajaedition]

I find it amazing that Miller gets so much use out of that hop flower they bought

 

[Schlenkerla]

I find it amazing that Miller gets so much use out of that hop flower they bought

Yes, I understand it was picked by a troll driving a piece of crap Toyota pickup.

 

[bullinachinashop]

Schlenkerla

What ended up as your favorite hop with this brew?
I used Liberty in the 1st batch and may try something else.

I'm planning a 20 gallon batch of this because I have such a nice yeast starter from the last batch.

I'm gonna modify it a bit but just some minor tweaks that are as follows.

2.5- 2 row or Pilsen malt (for just a hint of sweetness)
2.5- 6 row
1- Rice
.5- Corn

The amylase I added to the last batch took away the corn flavor but didn't really drop the gravity. The yeast alone took it to 1.002 and after a week with the enzyme it finished @ 1.001.
I'll see how this batch finishes, but I may leave out the enzyme if it finishes low and without corn flavor.

 

[Schlenkerla]

Schlenkerla

What ended up as your favorite hop with this brew?
I used Liberty in the 1st batch and may try something else.

I'm planning a 20 gallon batch of this because I have such a nice yeast starter from the last batch.

I'm gonna modify it a bit but just some minor tweaks that are as follows.

2.5- 2 row or Pilsen malt (for just a hint of sweetness)
2.5- 6 row
1- Rice
.5- Corn

The amylase I added to the last batch took away the corn flavor but didn't really drop the gravity. The yeast alone took it to 1.002 and after a week with the enzyme it finished @ 1.001.
I'll see how this batch finishes, but I may leave out the enzyme if it finishes low and without corn flavor.

Actually - Sorachi Ace has been my favorite. It has that lemon citrus taste. After that I'd say the , perle, saaz or hallertauer. Any czech or german style. I like cascade but I really like it more in the traditional pale ale or amber.

 

[bullinachinashop]

Sounds good, I'll have to get some to try.

What do you think of the modifications?

 

[themox]

this beer was the inspiration for my corona rip off and holy sh!t balls, it is just like drinking the same thing.

my recipe was:

85% 2 row
15% instant polenta (or flaked maize)
galena at 60 mins to 17ibu
1.030 - 1.000
us-05 at 60f with amylase enzyme added with yeast at primary
bottled carbonated to about 2.8

dunk a lemon or lime slice in and you can't tell the difference. amazing!!!!

thanks for the inspiration mate.

 

[skitter]

I found it was the corn I didn't like but bu adding rice it balanced

 

[Schlenkerla]

this beer was the inspiration for my corona rip off and holy sh!t balls, it is just like drinking the same thing.

my recipe was:

85% 2 row
15% instant polenta (or flaked maize)
galena at 60 mins to 17ibu
1.030 - 1.000
us-05 at 60f with amylase enzyme added with yeast at primary
bottled carbonated to about 2.8

dunk a lemon or lime slice in and you can't tell the difference. amazing!!!!

thanks for the inspiration mate.

You're most certainly welcome. Glad you have a good quaffer. Cheers!

 

[Schlenkerla]

I found it was the corn I didn't like but bu adding rice it balanced

I just kegged a rice version, haven't tasted it yet cold and carbonated.

It's been home all alone for the whole weekend. Stuck in the Keezer getting gassed. I'm going have to check-in on it tomorrow.

 

[skitter]

I just kegged a rice version, haven't tasted it yet cold and carbonated.

It's been home all alone for the whole weekend. Stuck in the Keezer getting gassed. I'm going have to check-in on it tomorrow.

I did a 2.5g batch and just the corn left an off flavor. Adding an equal amount of rice not only boosted the content but balanced out the sharp corn flavor that was in the beer I did not like. This ended up being closer to BM's Cream of Three Crops when I was done with it but all in all a good beer

 

[krk]

So, what you made was Miller Lite with a hop flavor profile. Or a truely light beer with some triple hop taste.

I made this recipe out of annoyance of the Miller Lite triple hopped beer commercials during March Madness a few years back.

It doesn't do justice to call it a Miller Lite clone, even done with German or Czech hops. The base recipe without the two other additions is spot on Miller Lite though.

What you have is a truly unique beer that is hard to find commercially. Hence why we brew beer.

Cheers!

3rd batch of this went to secondary today. Down to 1.006. Everything fine and on schedule.

We like this recipe so much I started a cascade plant. It's 4" now and in another month I will put it out when all threat of frost is past. If all goes well, I should have a modest crop this fall. In anticipation of brewing with my own hops this fall , I plan on making batch 4 next week using whole cascade for the first hops addition. I have purchased Hop Union Cascade whole hops.

My question(s):
Your best estimate as to the amount to be added and at how many minutes into the boil for this recipe? Any other advice?

Thanks

 

[Schlenkerla]

The best thing to do is calculate the addition amount, based on the alpha acid (AA) percentage so you can hit the target bitterness or IBU. Use the AA that's on the hop package.

I think the recipe calls for a 16-18 target IBU.

Try http://www.malt.io

This calculator works well IMHO.

When you have home grown hops, keep the fresh ones for dry hopping or late additions. I say this because you don't know the AA to bitter properly or accurately, and they will be really awesome for aroma. To bitter with them would be a waste. So on plan making lots pale ales or some really good amber.

Try my House Amber.

 

[SFBuff]

Thanks for the tasty recipe. I'll look to do this again before it gets warm here again in the fall.


Sent from my iPhone using Home Brew

 

[HappiBrew]

Finally got a chance to brew this. Made it with Saaz for all my BMC friends. Just added the enzyme 2 days ago and still have no action really, just very slow bubbles out the airlock (about 1 every couple minutes). Smelled and tasted right going in though, so we'll see.

 

[frankktankk]

16 days ago I brew my version of this.

37% MarisOtter
32% ProAnt Free Ale
13% Flaked Corn
18% Flaked Rice
Cascade hops (60,15,10mins)
SafAle US05

I cooled the wort to 17°C before pitching (12h in refrigirator set at 17°C, stc1000 with custom firmware) rehydrated US05, let it ferment for 4days then raise to 20° and move to secondary.
I had massive cake of trub and wife did noted wet cardboard when tasting the beer.
Add amylase, wait 10days then crash down to 4°C, keg and bring down to -1°.

Amylase extract in secondary (1ml for 20litres)
From 3.5% to 4.5% in about 6days in secondary (it did take 3-5 days for the amylase to start making noticable "magic"), FG 1.0038.

It tastes clean, a hint of the cascade on the nose and when it is cold and carbed the wet cardboard taste is "gone".

Big thanks to the OP!
This is a great summer brew

 

[Schlenkerla]

Finally got a chance to brew this. Made it with Saaz for all my BMC friends. Just added the enzyme 2 days ago and still have no action really, just very slow bubbles out the airlock (about 1 every couple minutes). Smelled and tasted right going in though, so we'll see.

You need time to let the AE do it's thing. AE will dry it out and then it'll need some cold conditioning after its carbed.

 

[Schlenkerla]

Big thanks to the OP!
This is a great summer brew

You're welcome. Glad you had success with this beer.

 

[eck34]

Quick question about the use of amalyse enzyme. I added 3/4 of a tsp yesterday when I transferred to secondary. The gravity matched what you had (1.009), however today, when I checked on it there was no progress, so I added another 1/2 tsp. How long does it take to start to see some progress from the use of AE in the secondary? My initial fermentation chamber, err closet, was a little warm (~78), could that have impacted the ability to get down to around 1.000? Or, do I just need to wait a little longer? It has only been in secondary for 24 hours. Thanks!

 

[Schlenkerla]

Definitely wait longer. I think two weeks. In a day or two place a flashlight up against the carboy to look for bubbles. They will be tiny. I would NOT add more AE. Give it some time for it to work.

 

[Tutsbrew]

Where's the vienna, the munich, the crystals/cara's, victory, melanoiden? For heavens sake, where's the flavor dude?

Sorry if off base. But seriously, where's...

 

[Schlenkerla]

Where's the vienna, the munich, the crystals/cara's, victory, melanoiden? For heavens sake, where's the flavor dude?

Sorry if off base. But seriously, where's...

Duh, all that malt is not in this beer. We're talking light American beer. Little malt distinction with subtle hop additions; at 60, 5 & dry. This is a slightly different version of lite with some more hops (an attempt at hop flavor) but still sticking to the style guidelines.

Don't waste your time overstating the obvious. It's like spamming this thread. To go on about this is just being troll.

 

[grathan]

I think triple hopped means the hops get re-used for three batches. Dry goes to flavor on 2nd batch and flavor goes to bitter.

 

[doublehaul]

Schlenkerla thanks for the recipe. 14 days after the racking to the secondary on the amylayse enzyme would be the 30th for me. Trouble is I will not be be around so I could bottle on the 28th - 12 days, or wait until after the 5th - much longer than 14 days. My gravity was 1.008 before racking - what do you think?

 

[Schlenkerla]

Schlenkerla thanks for the recipe. 14 days after the racking to the secondary on the amylayse enzyme would be the 30th for me. Trouble is I will not be be around so I could bottle on the 28th - 12 days, or wait until after the 5th - much longer than 14 days. My gravity was 1.008 before racking - what do you think?

Waiting longer is never a problem with this beer. That's what I'd do, let crank down if it can.

 

[doublehaul]

Waiting longer is never a problem with this beer. That's what I'd do, let crank down if it can.

Perfect thanks. That's more convenient anyways. Does temp matter with amylase enzyme? Its not like yeast as far as holding at a certain temp is it? I was holding it at 68 with a heater and didn't think it would matter so I turned it off. Its been around 64

 

[Schlenkerla]

The temp matters but not in the range you mention.