BeerBorg

Although I have been into trying all the Craft beers and have found many styles that I do like. I still like some good ole American lager beer or any lager at all for that matter. I'm in search of a great easy drinking, easy brewing type beer to appeal to these kinds of Beer drinkers. I have made a few different lagers and I do make one that I really like but it has too much flavor for your average beer drinker. I figure since I'm on a new forum I will continue my search here. I make a yuengling type beer that the ATF(after the fall) members helped me with? It is awesome when I stick to the original recipe. If anyone brews a recipe that fits what I'm looking for please post it here. Thanks!

The recipes I'm searching for do not necessarily have to be lagers. Just easy drinking beer. Session type

Ray

Kolsch. I don't know anyone who doesn't like Kolsch.

RayF wrote:Although I have been into trying all the Craft beers and have found many styles that I do like. I still like some good ole American lager beer or any lager at all for that matter. I'm in search of a great easy drinking, easy brewing type beer to appeal to these kinds of Beer drinkers. I have made a few different lagers and I do make one that I really like but it has too much flavor for your average beer drinker. I figure since I'm on a new forum I will continue my search here. I make a yuengling type beer that the ATF(after the fall) members helped me with? It is awesome when I stick to the original recipe. If anyone brews a recipe that fits what I'm looking for please post it here. Thanks!

The recipes I'm searching for do not necessarily have to be lagers. Just easy drinking beer. Session type

Ray

I've recently made a made a mild pale ale that is very easy drinking.

1# Light LME in boil
.25 oz Magnum @20 min
.5 oz Cascade @5 min
2.3# Light LME @flameout
Nottingham yeast [edit: forgot to mention the yeast]

Well I have had your Yuengling clone...its good!

I made a Cream Ale I was very happy with. A little hoppy but I liked it.

mashani wrote:Kolsch. I don't know anyone who doesn't like Kolsch.

Kolsch is basically 3 ingredients.

Pilsner
German Noble Hops
Yeast

A basic somewhat traditional 5 gallon extract recipe would be this:

7# or so of Pilsner Extract (enough to get you around 1.047-1.050)
1oz of Halltertau or Spalt or such at 60
1oz of Halltertau or Hersbrucker or such at 30
Kolsch yeast.

Use Wyeast Kolsch if you can keep temps 55-60.
Use White Labs Kolsch if you can keep temps 64-68.

And that's about it. You can use any hop you like as long as it's of that type - saaz, tettnang, liberty, or mount hood all are good.

Late Hops aren't very traditional, but I like to throw in some late hops in mine.

If doing extract, reserve a good bit of it and put it in as a late addition. That will keep color light. Also use fresh extract. IE buy it from some place that sells it in bulk and turns over fast, not stuff in a can.

Of course you can just use a bunch of pilsner malt and go AG easily.

I like the Kölsch I recently did. I have also made it an ongoing challenge to make a good 4-5%ish pale lager. I've done several of the BYO recipes for Schlitz (original formula), Rolling Rock, and a few others with pretty good success. 2-row, 6-row and corn, with a small amt of bittering hops and a clean lager yeast sums up most of those recipes.

Here's the Kölsch:

Kölschbier
Type: All Grain
Date: 5/17/2015
Batch Size: 2.80 gal

Ingredients

Amount Item Type % or IBU
5 lbs 8.0 oz Schill Kolsch 2-row Ger (3.0 SRM) Grain 94.66 %
5.0 oz Munich Avangard Ger (6.0 SRM) Grain 5.34 %
0.50 oz Pearle Ger [8.00 %] (60 min) Hops 26.0 IBU
1 Pkgs Kolsch Yeast (Wyeast Labs #2565) Yeast-Ale

Beer Profile

Est Original Gravity: 1.050 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.97 %
Bitterness: 26.0 IBU
Calories: 222 cal/pint
Est Color: 5.4 SRM

Thank you!

Ray, these are some great recipes, and there are a million of them.

Here's one I think would be fantastic for BMC drinkers.

5 gallon batch
8 lbs Pale Ale Malt

Mash at 148-150* for 90'
Mash out at 163* for 20'

.5 oz Hallertauer/other noble hop (as long as it's around 5% AA) at FWH.
If you think they can take it, .5 oz Hallertauer @ 5'

60' boil. Call it Fire Brewed, like Stroh's used to be!

Ferment with W-34/70 @ 60-68*, or US-05 at that same temp for about 3 weeks. Cold crash at 31° (or as cold as you can get it) for a couple of days. If you really want it clear, fine with gelatin--but if these are people who can handle the cloudiness of a Blue Moon, don't worry about it. Just cold crash and keg it up!

Carb it up, and it should be a great, light and easy drinking beer.

mashani wrote:

mashani wrote:Kolsch. I don't know anyone who doesn't like Kolsch.

Kolsch is basically 3 ingredients.

Pilsner
German Noble Hops
Yeast

Much like a Munich Helles. A Munich Helles uses lager yeast of course and maybe a tick less hops... more malt focused although light and sessionable.

Ray, I made a couple of lagers last lager season that everyone liked.

The first on was my "CCCP Lager" (Cascade, Columbus, Cluster, Palisade)
The grain bill was 50/50 2 row/6 row and at least a gravity point of flaked rice.
No hops (technically) were added during the boil. There was a FWH, a <175 post boil addition, and a dry hop. The FWH for about 28 IBU.
One taster asked me what the beer was supposed to be. I told him it was a kicked up BMC. He said that it was and that he really liked it.
I want to try this again in the upcoming lager season with the same grain bill but using only Hallertau hops. Maybe backing off on the late additions a bit, still in search of that kicked up American lager.
I used 34/70 yeast.

The second was the "Vienna Lager (Negra Modelo)".
My version more than a clone. I approached the grain bill differently on this one. 1/2 of the grain bill was Vienna malt, most of the rest was floor malted pilsner, with at least a gravity point of flaked corn. There was a small amount of Chocolate malt for "color correction" which added more to the flavor than intended. I want to make it again without the "color correction".
This one only got a FWH with Tettnang to about 23 IBU.
34/70 yeast again.

Pour pics:

The_Professor wrote: ... made a couple of lagers last lager season that everyone liked.

The first on was my "CCCP Lager" (Cascade, Columbus, Cluster, Palisade)

Looks tasty ... Comrade!
CCCP: The Union of Soviet Socialist Republics (Russian: Сою́з Сове́тских Социалисти́ческих Pеспу́блик)

My second batch was a partial mash Czech Pilsner from Island Brewing Supply in the Bronx NY. I brewed it. Chilled it in a snow bank. Put it in aMr Beer LBK. Sat it in a dark corner of a 50 degree basement for 5 weeks. Threw it in a 35 degree refrigerator for 4 months. Pulled it out to a now 60 degree basement. Let it sat for 2 weeks. Bottled it. Let it sat for over a month. Put it in the fridge for a week and began to drink. Freekin best beer. Everyone loves it.