Stroh's American

[EhItllBuff]

Hello, I'm new to the forum and also newish to brewing but I figured I'd try and pick some brains here. I am looking for a grain bill/guide on brewing the blue can style Stroh's American that was recently discontinued a couple of years ago and replaced by the pilsner style. My grandpa has been drinking Stroh's American (mother's milk as he called it) for longer than I can remember. Since the discontinuation, he has been searching for a beer he cares for but nothing lives up to it in his eyes. Figured if possible, it'd put a smile on the old man's face if I would be able to get it close. Any help would be appreciated as I'm lost due to a lack of experience with clones.

 

[IslandLizard]

You mean the Stroh "fire brewed" Lager? I used to buy those too, and really enjoyed them before smaller scale brews and craft beer became the rage.

It's a typical adjunct based American Light Lager, like so many that are abundantly available (BMC: Bud, Miller, Coors).

Yet (!), one of the most difficult styles to brew for homebrewers, due to the plethora of process parameters we cannot tightly control as they do in macro breweries. Not impossible, but it takes a lot of practice and dedication, as any flaw or deviation in the process will show up, as there is nothing to hide them behind. Basically on the very other end of the spectrum when compared to say, a homebrewed Stout.

Chances are, I doubt you will be able to please him on that front, especially in the short run.

But there are alternatives. You haven't disclosed your location (you can put it in your user profile), there are (smaller) breweries that produce excellent lager beer, most that, IMO, surpasses most macro beer (BMC). For example, Yuengling, who I'm very familiar with. I used to live 30 miles north of their brewery in Pottsville PA, and they have been my go to "easy drinking" beer for a long time, and I still enjoy them from time to time, especially their Black & Tan.

See if any lager beer from smaller breweries is available in your area's beer shops or distributors and let your granddad be the judge. Many craft breweries also brew excellent lagers now, even American Light Lagers, that flavorwise beat BMC for those who appreciate that kind of brew. No, they won't be the same as Stroh's, but possibly a viable alternative.

 

[SanPancho]

Email strohs and ask them. Not for the recipe, but explaining about the old man and then giving your own recipe. Sort of a “am i in the right ballpark” question? Couldn’t hurt.

 

[friarsmith]

I wonder if Stroh's simply re-branded the 'blue can' into their American Lager shown on the website: http://strohbeer.com/beers/ Has your grandpa tried the new version and disliked it compared the other?

I found some beer rating sites where most tasters noted 'corn' like notes. That might give an indication that their adjunct of choice is maize vs rice. The Stroh's website indicates Galena and Cascade hops. Probably a dash (literally) of Galena for bittering and some late addition Cascade.

Both the Standard and Light American Lager are my favorites to brew and drink. Here's some basic specs I like:

Target OG 1.044-1.048
Target FG 1.008 or lower (any higher and the adjunct sweetness is off-putting IMO)
50/35/15 Pils/6row/Maize. >15% maize is too corny for me
Fairly low mineral water: 50ppm Ca, 50-60ppm ea sulfates & chloride
Mash 142-146 for 75-90 mins. Dry that sucker out
WLP 840 or 850: Pitch ~400B cells for a 5g batch into 48* wort

 

[Pappers_]

In my experience, when people say one BMC light American lager is much better than any other, they can't successfully pick it out of a blind tasting of others. I've done this three times with BMC drinking friends who have strong preferences for one tasteless beer over another LOL.

That being said, I've never tried the Strohs beer.

@IslandLizard is giving you sage advice, in my opinion. This is a terrifically challenging style to brew. It is not the first lager style I'd try.

 

[IslandLizard]

In my experience, when people say one BMC light American lager is much better than any other, they can't successfully pick it out of a blind tasting of others. I've done this three times with BMC drinking friends who have strong preferences for one tasteless beer over another LOL.

We've never done tests like that, but there are differences among the various pretty much tasteless macro Lagers. Of course the differences are quite subtle, and I too seriously doubt someone can pick out his beer from a lineup. It's borderline hilarious how the packaging sets the expected taste.

 

[EhItllBuff]

I don't think it looks too bad to get into lagering. I've seen some pretty nifty setups with chest freezers and some digital thermostats. It would take some time though, more time than I've got for the time being! I'm in Japan at the moment for the next couple of years. Originally from Michigan. Thank you all for your inputs, definitely opened up my mind a bit. I'll be looking at fooling around with it when I come back to Michigan for a visit. Itll most likely not satisfy the stubborn old man but it'll be fun to try.

 

[Miraculix]

I would try a warm fermented lager with either mangrove Jack California lager or 3470. Check the warm fermented lager thread for more info on this topic! There was recently somebody trying American lagers, using the wrong yeast though...

 

[IslandLizard]

Itll most likely not satisfy the stubborn old man but it'll be fun to try.

Meanwhile he should try that Stroh's that's now available. It may surprise him how remarkably close it is to the discontinued one. Breweries tend to have a certain signature flavor that one would find across many of their offerings, mostly due to the same ingredients used, same house yeast that's been cultivated for many years, process, and brewery "terroir."

For brewing Lagers both the brewing process and fermentation process are very important. Then the beer should be lagered (cold stored) for several weeks, even months, at near freezing temps to become clean, clear, and crisp.

I haven't tried warm fermented lagers yet, I tend to favor the more traditional approach to brew Pilsners and Oktoberfests using their proper yeasts, but I'd like to be happily surprised one day if it shaves 6 weeks off making a good Lager!