Blonde Ale Miller Lite (Really Triple Hopped)

[Schlenkerla]

Enzyme absolutely works in the fermenter.
My Brut went to 0.998 with enzyme only in the fermenter.

I've made Saisons very dry with sugar to crank down to zero. Who wants to add a bunch of sugar to session beer? It cheapens the beer unnecessarily.

Hm. "Alpha Amylase Formula", what I found and got after quick search, 1lb, is 96% dextrose.
Is this the right stuff or should I have gotten the little bottle?

Didn't know that... Guess I never really researched it though. Thanks. Using one teaspoon adds to the original gravity so slightly, takes away from the final gravity and adds 1.1% ABV @ 1.030 OG.

 

[verboten]

This only lasted 6 days at my house. This is the next 10 gallon batch I'll be doing.

I don't one how you guys get weeks of it. [emoji482]

 

[MyQuL]

As others have noted the amylase makes this beer very clear almost like it's been filtered. Another thing I've noticed is if you normally get chill haze like I do (as I'm a no chiller), you dont with this beer as the amylase seems to drag the chill haze forming proteins out of the beer.

I also noticed my beer needed about two months to smooth out. It had a bit of an odd taste (not sure what from, I used rice not maize so not maize) but that went away after a couple of months

 

[cmac62]

I'm thinking about brewing this weekend and using this recipe as a base for a Berlinervise style using a little acidulated malt. Anyone ever try this. I was also thinking this may be a good foil for juniper or other gruit like addition. Comments would be appreciated.

 

[balrog]

I'm thinking about brewing this weekend and using this recipe as a base for a Berlinervise style using a little acidulated malt. Anyone ever try this. I was also thinking this may be a good foil for juniper or other gruit like addition. Comments would be appreciated.

Well I finally made it, used "Alpha Amylase Formula" the 1 teaspoon, but tossed in fermenter rather than rack to secondary onto it, day #11 after pitch, used Notty, ambient 65, Falconers Flight at 10 and 0, only 10m boil, dry hop falconers flight day #19, keg day #21. Lot going on there, several nonstandard things. I am letting it sit now, can't get to it for another two weeks anyway, sitting in 40-60 hatchway (no keezer space but it's cooling here in the northeast).

All that having been said, I think it would be good for juniper as that would pop nicely. I am waiting like @MyQuL as the kegging-time flavor was hard to describe but I want to wait until cold and carbed to assess.

 

[Broothru]

I like the way you did this and think I'll copy your methodology. Good call on letting the amylo go for a few weeks just to make sure it gets everything converted and fermented.

The only time I brewed with amylo I pitched a diastaticus yeast (OYL-501) in a Brut PA and it took nearly a month for it to finish.....AT 0.997! Crisp and dry, and placed 1st in Category 34 Experimental recently.

I think I'll 'borrow' your process with this recipe, up the hops with Idaho 7 only, and pitch some Notty. Should make a good Dry IPA.

Brooo Brother

 

[Broothru]

I like the way you did this and think I'll copy your methodology. Good call on letting the amylo go for a few weeks just to make sure it gets everything converted and fermented.

The only time I brewed with amylo I pitched a diastaticus yeast (OYL-501) in a Brut PA and it took nearly a month for it to finish.....AT 0.997! Crisp and dry, and placed 1st in Category 34 Experimental recently.

I think I'll 'borrow' your process with this recipe, up the hops with Idaho 7 only, and pitch some Notty. Should make a good Dry IPA.

Brooo Brother

Oops. I conflated alpha amylase with amyloglucodaise. Didn't mean to hijack the thread (just the recipe).

 

[verboten]

Shared this for my neighborhood Halloween crawl. Killed a half keg of it. I'm glad I made the 10 gallon batch this time.

 

[cmac62]

I have the ingredients for next weekend. I think I'll add a few ounces of juniper berries crushed at about 15-10 mins left in the boil. Either that or a vodka tincture, that does provide more control.

 

[pwking]

I've read every post on this thread and am extremely impressed with all of you guys and gals. Thank you Schlenkerla for posting this recipe!

I just have a couple quick questions about brewing the extract recipe. Schlenkerla, you wrote that using the rice will make it more like Bud Light. I'm not really a fan of Bud Light but do like Miller Lite when I'm not drinking IPAs. You also mentioned to someone that maybe use your other recipe called, "Millerbrau."

If I want a beer to taste similar to Miller Lite and definitely not Bud Light, and with a bit of citrus hops (I usually like cascade), what do you think I should use for extract?

If you suggest the original extract recipe, it looks like I can get the Rice Syrup Solids and the Munton & Fison (UK) Extra Light DME in powder form. Is that what your extract is calling for?

 

[Schlenkerla]

I've read every post on this thread and am extremely impressed with all of you guys and gals. Thank you Schlenkerla for posting this recipe!

I just have a couple quick questions about brewing the extract recipe. Schlenkerla, you wrote that using the rice will make it more like Bud Light. I'm not really a fan of Bud Light but do like Miller Lite when I'm not drinking IPAs. You also mentioned to someone that maybe use your other recipe called, "Millerbrau."

If I want a beer to taste similar to Miller Lite and definitely not Bud Light, and with a bit of citrus hops (I usually like cascade), what do you think I should use for extract?

If you suggest the original extract recipe, it looks like I can get the Rice Syrup Solids and the Munton & Fison (UK) Extra Light DME in powder form. Is that what your extract is calling for?

I'm drawing a blank on the Millerbrau idea. It's been awhile though. Can you direct me to that post. Maybe it will jog my memory.

I would use extra light extract with rice syrup if you can get it easily.

I've done one 3.3lbs of Extra Light LME and 1lb of Extra Light DME. Then did German Hop additions at 60, 5 and 0 minutes. Hop to an 18 IBU Target. Pitch S05. That will get you a decent and easy extract. I typically pitch the enzyme at the 2ndary. Let it sit for a week or two then bottle or keg.

 

[fendersrule]

Have you guys tried to up the grain a little bit on this? Seems like the ABV is a bit low, even for a miller light. A Miller light is 4.2%, not 3.9%.

Has anyone tried to up the ABV in this to about 4.5-5%?

 

[verboten]

My last run was a double batch on a new system. You name it, I screwed it up. It's more like 6% and people love it.

 

[fendersrule]

Awesome. I think this would be a great beer to brew come spring!

 

[fendersrule]

Another question: I plan to do all of this in a primary. All good?

I suppose I would let it ferment for 10 days.....then add 1 tsp of ezyme, then let it go for another 10 days, then bottle?

 

[verboten]

Another question: I plan to do all of this in a primary. All good?

I suppose I would let it ferment for 10 days.....then add 1 tsp of ezyme, then let it go for another 10 days, then bottle?

It turns out just fine that way. I just add enzyme when I pitch.
It was the same as when I followed the posted procedure.

 

[fendersrule]

I like that idea more. Cuts down on the time. Does Enzyme need to be "mixed in" or is it good to go. Suppose it wouldn't hurt to "shake" it, then pitch since you need to shake anyways.

What's a good water profile to use for this on Bru'nWater?

 

[Cartman98]

I haven’t used a secondary fermentor in years. For this recipe I put in the enzyme after seven days.

 

[fendersrule]

Is mixing required for the Enzyme? What water profile did you guys use?

 

[balrog]

I used water with 50 Ca 50 Cl 85 SO4, target 5.4 pH
I added enzyme day 11 by opening bucket and sprinkling on surface, no mix
Day 19 I added 1 oz falcflight dry hop
Day 21 I kegged (and learnt the hazards of not crashing -- dry hop clogging everything)
Went 1.038 to 1.005
It was a very decent summer beer

 

[fendersrule]

Cool. I'm thinking about brewing it for a competition, one that specifically has a rule of "no lagers". I'm thinking this one may be unique enough that it could taste like a lager, but really be an ale?

Do you guys see this as being an interesting enough beer for a competition that could throw some judges off, and gain extra points being that it's really an ale? I can't imagine that anyone else is entering anything like this, so this could be a unique choice in my mind that's worth a shot.

Or does this taste obviously like a ale, and no one is going to be fooled?

 

[balrog]

To me, one man's opinion, even "clean" ale yeasts have a certain "fruity" nature.
When I made this recipe, I used Nottingham, fermented 60-64, thinking I'd have very clean, light to no malt flavor, C-hop nature, which was indeed there, but I could also tell I had used an ale yeast.

 

[fendersrule]

Yea. It's tough to make stuff for brewing competitions. You just know that there's going to be 30+ IPA entries, so unless you make an IPA that could rule all others (unlikely) it's best to focus on unique things, and just see what sticks.

I always find that having a 'hint" of something different/unique in there really helps. The orange peel citra Pale Ale that I made did really well last time.

I wonder if something like this beer, but with a gallon of fruit juice (lime or lemon) added to the fermenter may give this a further edge? Or maybe split the batches up (brew a 10 gallon) and lime one up, and make the other batch as-is and see what happens. What do you think?

 

[balrog]

If you're after lime, check out @SD-SLIM 's Lemon Lime Hefe thread here. The sorachi give it more lemon than lime, but it uses Simply Lime-Aide.

 

[fendersrule]

That's actually another good option I can do. I made that once before, but I think I had an infection and such. May be good to re-roll that again.

 

[pwking]

Wanted to thank Schlenkerla for this recipe as well as for getting me back into brewing beer. It had been 6 years since I brewed and all I ever did was extract. This was my first all grain attempt and it is really good for an easy drinking beer. It also got some of my friends to think twice about homebrew.

 

[cmac62]

pwking, good looking beer for the first time in 6 years. Brew on!!

 

[fendersrule]

Brewing this with a friend on Saturday.

How has everyone's efficiency been with this brew? I typically get 71-72% like clockwork.

I have the recipe built up to have a SG of 1.041 @ 73% efficiency. 1.041 -> 1.000 = 5.4% ABV.

Any reason I should expect more or less efficiency with this grist list?

Kinda wanting to shoot for about 5%, though 4.5% - 5.5% is totally fine I would think. I may still lower the grist slightly.

 

[fendersrule]

FYI, I got 87% efficiency...damn!

So now I'm going to have a 6% Miller Ice, and that's if it works down to 1.000. OG: 1.048

 

[deVeer]

Brewed this yesterday. I did a cereal mash with corn meal, whisked 2 lbs into 2.5 gallons of boiling water and simmered for 15 minutes. I tried this for two reasons, never did it before and the cost difference.
Corn meal @ .50 /lb vs flaked corn @ 1.89/lb. Not sure the labor and cleanup were worth it, but worked well.

I added the boiling corn liquid to two gallons of 100 degree hot water then added my malt and the mash stabilized at 149 degrees. I did my usual BIAB procedure for 120 minutes. I believe all conversion was done @ 90 minutes iodine test showed clear but I wanted to make sure.

As per Brewers Friend my conversion was 88% and my brew house efficiency was 79% which is 5% higher than my usual high adjunct recipes and 4% higher than all malt recipes. I don't know if this is because of the low gravity or the corn process.

I have never seen wort this clear and the trub is very fluffy. Looking forward to the final result in a month or so.
Thanks Schlenkerla for the recipe.