American Premium Lager...
#1
Posted 21 January 2017 - 03:18 PM
American Premium Lager
4.00 lbs Weyermann Barke Pils
3.75 lbs Domestic 2-row (I used Rahr)
1.00 lbs flaked corn
4 ounces CaraHell
4 ounces CaraFoam
.40 ounces Magnum pellets 13.0% for 60 minutes (about 21 IBU)
1.50 ounces Hallertau Mittelfruh 3% (or any mild late hop of your choice) for 5 minutes
S-189, 830, 2124, 2000, 2001, 2278, etc.
OG: 1050, FG: 1.012, IBU: 25, SRM: 3-4, ABV: 4.8%
I used all filtered tap water and added only CaCl to the mash which left my sulfate at around 27ppm and got the chloride up to about 70ppm. Mash pH of 5.2 to 5.3. It will end up having the character of whatever yeast you use... American, Czech, German, Mexican, etc. Chils would dig it.
An EDIT: This beer has been made with the base malt as "all pils" (both Barke and Swaen) and also with small amounts of Vienna or Munich 1. I skipped the idea of adding plain 2-row. I have also used 2124, S-189 and the Omega Bayern yeast and all versions have been stellar.
#2
Posted 21 January 2017 - 03:33 PM
looks great.
does it taste "corny" at all? never used flaked corn before.
#3
Posted 21 January 2017 - 03:36 PM
#4
Posted 21 January 2017 - 03:36 PM
Looks like a beer I'd demolish.
#5
Posted 21 January 2017 - 03:39 PM
#6
Posted 21 January 2017 - 03:40 PM
Always a good time for a good lager.
#7
Posted 21 January 2017 - 04:06 PM
#8
Posted 21 January 2017 - 10:29 PM
yep, I've made very similar lagers, I like em
#9
Posted 22 January 2017 - 04:47 AM
No. I don't think you would be able to tell its in there other than it lightens the body a little. At only 10% I don't think it stands out.
other than for the sake of being authentic is there a reason to not use table sugar instead? I've always found that to do a good job of lightening body so that my higher ABV beers aren't too heavy. I can't imagine it wouldn't work on something of more moderate gravity as well.
#10
Posted 22 January 2017 - 09:01 AM
#11
Posted 22 January 2017 - 09:05 AM
I don't know. When I was a new brewer I heard that table sugar (in higher percentages) would lend a cidery character. I also remember brewing at this BOP before I homebrewed and a recipe called for something like 800g of dextrose (12-13 gallon batches) and my friend knew that more sugar meant more alcohol so he added more than that. It was a Czech Pilsner and it came out AWFUL. I realize it's because the dextrose was overdone. Other than using some brown sugar occasionally in a Scottish, I don't really use much in the way of sugars.
I'm just thinking it would only take a small amount of sugar to provide the fermentables of one pound of flaked corn and I would tend to think it would be even cleaner than corn would be. at lower amounts I've found it to not contribute any flavor at all.
#12
Posted 22 January 2017 - 09:07 AM
#13
Posted 22 January 2017 - 10:17 AM
To be fair I've only used sugar in Belgians and higher gravity ales. I'm not sure how it would do in a light lager.
just fine, it works exactly lie you described above
quick cooking or instant grits from the grocery store work as well as flaked corn
#14
Posted 22 January 2017 - 01:04 PM
just fine, it works exactly lie you described above
quick cooking or instant grits from the grocery store work as well as flaked corn
I do enjoy using stuff from the grocery store in my beers. feels like I'm sticking it to the man!
#15
Posted 22 January 2017 - 01:42 PM
I do enjoy using stuff from the grocery store in my beers. feels like I'm sticking it to the man!
quick oats and flaked wheat from the bulk section as well
store brand minute rice also works
#16
Posted 24 January 2017 - 08:41 PM
#17
Posted 25 January 2017 - 07:00 AM
Looks amazing, nice job.
How's your head retention? My lighter lagers always pour with a big beautiful head but die quickly, even if I use a scrupulously clean glass.
Does the carahell/carafoam help? Never used either of those
#18
Posted 25 January 2017 - 07:11 AM
#19
Posted 13 June 2017 - 08:16 AM
5.75 lbs Barke Pils
2.00 lbs Munich 1
1 lb Flaked Corn
4 ounces CaraHell
4 ounces CaraFoam
20-22 IBUs of Magnum to bitter
1 oz Hallertau pellets for 5 minutes
I'm going to try to make it again late this week (Friday evening possibly) with the Omega Bayern yeast. It turns out to be a delicious "gold lager" regardless of what I call it. It's crisp, refreshing, well-balanced. I add ZERO sulfate so the 27ppm that is in my water is all that's there. No dilution with distilled.
#20
Posted 13 June 2017 - 08:21 AM
the munich and high quality pils are what make it premium. otherwise it would just be an American pils right?
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