i have never made this style mainly because i can but it in bulk for sooooo cheep:) i have a steelhead fishing trip coming up and my bro in law wants me to give this style a shot for him to drink in mass quantities. I am really wanting to put a little Vienna in it to add just a little bit more character whats your thoughts
Recipe: Captain stubings light lager
Brewer: Quattlebaum
Asst Brewer:
Style: Lite American Lager
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
Boil Size: 8.70 gal
Post Boil Volume: 7.80 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.040 SG
Estimated Color: 2.1 SRM
Estimated IBU: 11.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 98.2 %
Boil Time: 60 Minutes
Ingredients:
Amt Name Type # %/IBU
6 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 75.8 %
2 lbs Rice syrup solids (0.0 SRM) Grain 2 24.2 %
1.00 oz Hallertauer Mittelfrueh [2.70 %] - First Hop 3 5.2 IBUs
0.85 oz Hallertauer Mittelfrueh [2.70 %] - Boil Hop 4 6.7 IBUs
3.0 pkg SafLager West European Lager (DCL/Fermen Yeast 5 -
Mash Schedule: (208) Single Infusion, Light Body, No Mash Out, Fly
Total Grain Weight: 8 lbs 4.0 oz
Name Description Step Temperat Step Time
Mash In Add 3.80 gal of water at 155.6 F 146.0 F 120 min
Sparge: Fly sparge with 6.08 gal water at 168.0 F
Notes:
I think it looks solid. I think the long mash is good - you could even come down another degree F or so on mash temp to get that very light body. I’m not familiar with the yeast ,though. Think it would be neutral enough ? BTW, this is a weird position for me - advising somebody to make a lighter, blander beer. :D It’s definitely a challenge to brew one though.
EDIT - This is Annie Johnson’s recipe that won her AHA Homebrewer of the Year in 2013 . You’re on the right track, for sure.
ya being i never make or drink this style i did use her recipe. i am struggling and wanting to add some other malt but that would be no so " to style" maybe a bit of vienna 3% maybe. this is some yeast my buddy is dumping at a local brew pub
i am sure he will he always does bring BMC:) Poor guy says homebrew gives him a headache. i told him he cant drink a case of IPA and expect to not have a headache:)
I usually make a couple of batches of American-style lager during the winter. What you want to make is old East Coast-style Lager, not Western Lager (Budweiser is Western-style lager). The major difference between the two being the use of maize instead of rice. Maize adds a level of sweetness and flavor to American-style lager that is missing in Western lager. I would reformulate your recipe to be use 7lbs of 2-Row and 1lb of flaked maize or 6.5lbs of 2-row and 1.5lbs of flaked maize. I guarantee that the resulting beer will become a house favorite that is enjoyed by craft beer drinkers and BMC drinkers. Old East Coast-style lager is the most frequently requested style that I brew. I would brew it year round if I had a dedicated lager refrigerator like I did before I left the hobby for a few years.
Well a month later and here she blows. Couldn’t help it had to add 10% vienna :). Nice and clean that’s for sure. It should be a sin to put it in that glass though:).
ya that was my attempt just had a bit of vienna around that needed using. I used S23. My local brewery was dumping that yeast and i grabbed a bit. never used it before not bad was gonna use 34/70 but couldnt pass on the free yeast
