- Joined
- Apr 18, 2006
- Messages
- 16,779
- Reaction score
- 5,910
- Recipe Type
- All Grain
- Yeast
- S-05
- Yeast Starter
- None
- Additional Yeast or Yeast Starter
- None
- Batch Size (Gallons)
- 5.0
- Original Gravity
- 1.030
- Final Gravity
- 1.000
- Boiling Time (Minutes)
- 90
- IBU
- 17.0
- Color
- 2.0
- Primary Fermentation (# of Days & Temp)
- 7d/68F
- Secondary Fermentation (# of Days & Temp)
- 14d/68F
- Additional Fermentation
- Used Amylase Enzyme
- Tasting Notes
- Super Light - Like Miller with Hop Aroma & Taste - No corn flavor whatsoever.
Miller Lite Clone - Triple Hopped - AG
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 5.50
Anticipated OG: 1.030 Plato: 7.68
Anticipated SRM: 2.0
Anticipated IBU: 17.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 18.00 Percent Per Hour
Pre-Boil Wort Size: 6.85 Gal
Pre-Boil Gravity: 1.022 SG 5.64 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
36.4 2.00 lbs. Pale Malt(2-row) America 1.036 2
31.8 1.75 lbs. Pale Malt(6-row) America 1.035 2
31.8 1.75 lbs. Flaked Corn (Maize) America 1.040 1
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.60 oz. Cascade Pellet 5.75 17.0 60 min.
1.00 oz. Cascade - Iowa Whole 5.75 0.0 0 min.
1.00 oz. Cascade - Iowa Whole 5.75 0.0 Dry Hop
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Amylase Enzyme 14 Days( 2ndary fermenter)
Yeast
-----
Fermentis US-05 Safale (For Summer brewing)
Chuck's version calls for Wyeast 2007
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 5.50
Water Qts: 7.43 - Before Additional Infusions
Water Gal: 1.86 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.35 - Before Additional Infusions
Saccharification Rest Temp : 147 Time: 90
Mash-out Rest Temp : 175 Time: 10
Sparge Temp : 175 Time: 10
Total Mash Volume Gal: 2.30 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
-----
The enzyme goes in the 2ndary - DON'T FORGET THIS!!!!
The enzyme makes it dry, so its clean and crisp, plus it boosts the alcohol.
I needed a blow-off on my secondary. It bubbled like crazy for a week.
Awards
------
Served two types at the Des Moines Jimmy Carter Happy Hour both types lasted about 75 minutes.
1st Batch All Cascade
2nd Batch Combination of German Noble Hops
Extract Version:
The book has an extract recipe if you want to try this. To me its not really the same thing since it uses rice. I have not made the extract version. It prolly very close to being more like Bud Light. If you use the AE in the 2ndary it will be very clean and crisp. Beginners should use the S-05 ale yeast ferment as normal with a 2ndary, and then cold condition the bottles for several weeks 3-6 weeks.
A ProMash Recipe ReportI was a bit skeptical about this beer being so light and void of malt character when I put this together. I was pleasantly surprised on how decent it was once it was cold and fully carbed. I kept the IBU intact per Charlie Papazians original recipe. Just added the flame-out hops and dry hopping. I also subbed the lager yeast with S-05. The amylase enzyme added to the 2ndary makes this super dry so it tastes just like a lager. This is an easy quaffer, pratically chug-able after mowing the the lawn. This is especially true with the cascade since it adds a briskness to the beer.
If you make this for the hardest of the hard-core BMC drinkers I'd use German or Czech hops.
This is a pretty cheap beer to make, it cost me about $12.00 for a 6 gallon batch (I bump mine up to 6gal for racking losses.)
The ABV is 4.2% if you hit 75% . I exceeded that at 92% and had a beer at 4.6% ABV. The enzyme does a good bit to raise the ABV for pennies on the dollar. For me it got me another 1.1%
This is a convenient way to use up misc leftover hop packages.:rockin:
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 5.50
Anticipated OG: 1.030 Plato: 7.68
Anticipated SRM: 2.0
Anticipated IBU: 17.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 18.00 Percent Per Hour
Pre-Boil Wort Size: 6.85 Gal
Pre-Boil Gravity: 1.022 SG 5.64 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
36.4 2.00 lbs. Pale Malt(2-row) America 1.036 2
31.8 1.75 lbs. Pale Malt(6-row) America 1.035 2
31.8 1.75 lbs. Flaked Corn (Maize) America 1.040 1
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.60 oz. Cascade Pellet 5.75 17.0 60 min.
1.00 oz. Cascade - Iowa Whole 5.75 0.0 0 min.
1.00 oz. Cascade - Iowa Whole 5.75 0.0 Dry Hop
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Amylase Enzyme 14 Days( 2ndary fermenter)
Yeast
-----
Fermentis US-05 Safale (For Summer brewing)
Chuck's version calls for Wyeast 2007
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 5.50
Water Qts: 7.43 - Before Additional Infusions
Water Gal: 1.86 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.35 - Before Additional Infusions
Saccharification Rest Temp : 147 Time: 90
Mash-out Rest Temp : 175 Time: 10
Sparge Temp : 175 Time: 10
Total Mash Volume Gal: 2.30 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
-----
The enzyme goes in the 2ndary - DON'T FORGET THIS!!!!
The enzyme makes it dry, so its clean and crisp, plus it boosts the alcohol.
I needed a blow-off on my secondary. It bubbled like crazy for a week.
Awards
------
Served two types at the Des Moines Jimmy Carter Happy Hour both types lasted about 75 minutes.
1st Batch All Cascade
2nd Batch Combination of German Noble Hops
Extract Version:
The book has an extract recipe if you want to try this. To me its not really the same thing since it uses rice. I have not made the extract version. It prolly very close to being more like Bud Light. If you use the AE in the 2ndary it will be very clean and crisp. Beginners should use the S-05 ale yeast ferment as normal with a 2ndary, and then cold condition the bottles for several weeks 3-6 weeks.
Extract ML Clone
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 2.50
Total Grain (Lbs): 3.75
Anticipated OG: 1.029 Plato: 7.23
Anticipated SRM: 1.6
Anticipated IBU: 17.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
60.0 2.25 lbs. Muntons LME - Extra Light England 1.037 3
40.0 1.50 lbs. Rice Syrup Generic 1.040 0
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertauer Pellet 4.00 17.0 - 45 min.
0.25 oz. Hallertauer Pellet 4.00 17.0 - 0 min.
0.25 oz. Hallertauer Pellet 4.00 17.0 - Dryhopped
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Amylase Enzyme Other 14 Days(fermenter)
Yeast
-----
Fermentis US-05 Safale
Notes
-----
Add AE when racking to 2ndary