Super Serious Question

[schematix]

This is not a joke. I am making an American Premium Lager for a party in about 2 months and want to make it as universally likable as possible. I have all the equipment to make this right (DI water, RIMS, ferm temp control, mass qty of lager yeast, etc).

Has anyone on here ever put significant effort into making this style well and could offer up a tried and true recipe? I'd prefer to use only 2-row and flaked rice, but I'm open to suggestions.

 

[Onkel_Udo]

This is not a joke. I am making an American Premium Lager for a party in about 2 months and want to make it as universally likable as possible. I have all the equipment to make this right (DI water, RIMS, ferm temp control, mass qty of lager yeast, etc).

Has anyone on here ever put significant effort into making this style well and could offer up a tried and true recipe? I'd prefer to use only 2-row and flaked rice, but I'm open to suggestions.

Nope, no one has ever tried it...ever.

 

[Hoppity]

Two months is a tight window, especially if you're bottling. Visit the recipes section. Plenty of good ones there.

 

[1977Brewer]

Two months is a tight window, especially if you're bottling. Visit the recipes section. Plenty of good ones there.

No it isn't. Not even for a lager.

 

[schematix]

Two months is a tight window, especially if you're bottling. Visit the recipes section. Plenty of good ones there.

I've never bottled. Always kegged since batch #1.

And I disagree with your assessment of the time window being insufficient. I just pulled the first glass off of an Marzen keg I made 5 weeks ago and it's fantastic. It'll get better over the next few months for sure, but it's ready to go today.

 

[Malticulous]

I've made quite a few, mostly more along the lines of CAP or premium/euro lagers. Even when I tried I always get more flavorful outcomes than high life or PBR. It's basically a good base malt of Pisner malt, American 2-row and/or six row with 20% rice or corn. You can push it to 40% but it doesn't make the beer any better, much less than 20% you may as well go all malt. I shoot for 1.050-1.060 and 25-35 IBU. Bitter with Magnum and finish with something noble-ish. I really like Vanguard or Sterling. An once at 15 and a half ounce at flame-out works very well. My favorite yeasts are probably wyeast 2035 or WLP 940.

 

[Sir-Hops-A-Lot]

This one is good:

Classic American Pilsner
(5 gallons/19 L, all-grain)
OG = 1.060 (14.7 °P)
FG = 1.014 (3.6 °P)
IBU = 35 SRM = 4 ABV = 6%

Ingredients
4.4 lb. (2 kg) Great Western domestic two-row malt (2 °L)
4.4 lb. (2 kg) Best Malz continental Pilsner malt (2 °L)
3.3 lb. (1.5 kg) Briess flaked corn (1 °L)
6.5 AAU Czech Saaz hops
(1.87 oz./53 g at 3.5% alpha acids) (60 min.)
3.5 AAU Czech Saaz hops
(1 oz./28 g of 3.5% alpha acids) (15 min.)
3.5 AAU Czech Saaz hops
(1 oz./28 g of 3.5% alpha acids) (0 min.)
White Labs WLP800 (Pilsner Lager) or Wyeast 2001 (Urquell) yeast