Need Hops Recomendation

[KillJoy]

I have been asked by several in my family to make a beer that seems to be an American Light.

This is a recipe I found from Brewer's Best, it is NOT my own.

Here is what I have so far:

3.3 lbs Pilsen LME
1 lb Pilsen DME
8 oz Corn Sugar
8 oz Rice Syrup Solids

.5 oz Bittering
.5 oz Aroma

Safale S-04

What Hops should I use to keep this as "Bud Light" as possible?

And please, I do not need any "Get them to drink a real beer" comments.

KillJoy

 

[jbsg02]

Do you have the ability to lager? I'm using s04 for the first time right now, but I wouldn't think an english ale yeast would first choice for that style

 

[cclloyd]

something with a low a.a. and benign characteristics..... maybe Fuggles or Willamette?

 

[KillJoy]

Do you have the ability to lager?

Unfortunately, no.



And please, if you feel I should change the Yeast, let me know what you think!

KillJoy

 

[GuldTuborg]

What Hops should I use to keep this as "Bud Light" as possible?

Willamette hops are pretty commonly used in American macro lagers. They're not really my favorite, but they're inoffensive enough. By that I mean, they have a very mild flavor that at least won't put anyone off. They have the extra benefit of being super cheap.

 

[Homebrewt]

Honestly,Fuggle at about .75 to one oz might be just the right amount for this style. Have you considered adding some grains to this recipe?

 

[KillJoy]

Have you considered adding some grains to this recipe?

No, I have not. But I am open to suggestion.

Like the OP says, this is a recipe I found from Brewer's Best.

KillJoy

 

[dallasdb]

Brew them a Kolsch. My BMC friends love this beer and I love dark beer and I think this is great too. Perfect summer brew.

I've brewed it twice and it was gone very fast!
Not my recipe FYI.

Kölsch - extract
OG: 1.048
This pale, light-bodied golden ale is copyrighted by, brewed in, and named for the German city of Köln. Kölschbier is traditionally given a long, cold aging period like a lager, which makes for a very smooth and clean beer. A small dose of German Hallertau hops gives a little authentic dryness without making the beer bitter - very refreshing.

6 lbs. Alexander's Pale Malt Syrup
1 lb. Laaglander Light DME
1.5 oz. Hallertau (60 min)
.5 oz. Hallertau (10 min)
Wyeast Kölsch #2565

The description says give it a long cold aging period but the last batch I drank it after fermenting for 7 days straight to the keg and force carbing. It was great and pitchers were flowing during our poker game.

I've actually never let it age. Maybe I should next time to see if it is better!

 

[jbsg02]

Unfortunately, no.



And please, if you feel I should change the Yeast, let me know what you think!

KillJoy

I'd suggest a clean yeast like US-05 or Nottingham fermented at a low temp. I do the t-shirt, water, and fan trick and am keeping my ales in the low 60's when it's about 75 here in the house. I also change out bottles of ice water.

 

[beerkrump]

+1 to Willamette -Maybe an ounce at 60 min and half an ounce at 20 min.

+1 to US-05 -Just make sure you ferment it in the mid to low sixties.

 

[KillJoy]

Thanks guys!

Keep the suggestions flowing!

I do have a basement has been at 68* for the last 7 months..... so... I think I can keeps the temps lower

KillJoy

 

[frankstoneline]

I too will throw my vote to US-05.
as for hops, I like nugget or CTZ for a bittering and willamette/cascade for an aroma, though all willamette isnt a bad idea. i dont get a lot of "aroma" hop in the usual BMC so I might even lean towards just firing in ~25 ibu's at 60min and not worrying about a late addition.