Google+

Style of the Week: Light American Lager!

Leave a comment

May 21, 2015 by fhsteinbart


Here's your typical American Light Lager beer, being served in a typical Pilsner flute glass.

Here’s your typical American Light Lager beer, being served in a typical Pilsner flute glass.

While probably the most ubiquitous style of beer in America today, this isn’t your typical bland beer either. Below is a recipe of mine that I use to hook people who drink beer, but not necessarily craft brewed beer (whom I call the “Beerless”) into trying a more flavorful beer than what they are used to, but still recognizable as the kind of beer that they are more familiar with. That being said, you might think I’m being petulant, but it really comes down to the kind of flavors, aromas, and characters we find in our favorite American beverage. The really cool thing about this beer is that it can also be brewed as an Ale, using a clean yeast like the American, or Scottish Ale yeast. I’ve actually gotten the American Ale yeast to ferment down into the mid fifties, where most lagers top out at. Or alternatively, you can also use hybrid yeast like the Steam beer yeast, or even the Kolsch and Alt yeasts as well. In this example, I’m going to stick to lager beer yeast to get that lager beer character. While a very simple beer, it really is most refreshing as a late Spring, and Summer time beer style in my opinion that is at its best when fresh, and cold, but not too cold (I prefer 50°~55°F myself). Served in a Pils type glass, it holds a nice foam stand, and makes for easy drinking with its dry, but not too dry finish.

Extract:

4 lbs. Alexander’s Light LME

2 lbs.  Rice Syrup Solids

½ oz. Liberty Hops (bitterness)

½ oz. Liberty hops (flavor)

½ oz.  Liberty hops (aroma)

Wyeast 2007, WLP840, or SafLager S-23 yeast

Procedure:

  • Heat 5¾ gallons of water to 165°F.
  • Turn off heat and add malt extract and rice solids, stirring until fully dissolved.
  • Return to Heat, bring back to boil.
  • After 10 minutes, add the bittering hop addition.
  • At 20 minutes remaining, add the Whirlfloc tablet or Irish Moss.
  • At 15 minutes remaining, add the flavor hops.
  • At knockout, add the aroma hops, then cool the mixture by placing kettle in an ice bath or use a wort chiller. Add the mixture to the fermenter, removing the hops, and bring total volume to 5 gallons using distilled, bottled, or filtered tap water.
  • Aerate unfermented wort (shaking works well).
  • Pitch yeast and ferment at 50°~55°F for 7 to 10 days.
  • Allow to age an additional two to three weeks before packaging up as usual.

All Grain:

6 lbs. Pilsner Malt

2 lbs. Flaked Rice

½ oz.  Liberty hops (bitterness)

½ oz.  Liberty hops (flavor)

½ oz.  Liberty hops (aroma)

Wyeast 2007, WLP840, or SafLager S-23 yeast

¾ gm. Brewing (Calcium Chloride) Salts per gallon (~3.75 gms. or 1 level tsp.) in the mash and in the boil.

Procedure:

Infusion mash at 148°F for 1 hour. Sparge to 6.5 gallons of wort, and bring to a roiling boil. Add the bittering hops 10 minutes into the boil. Continue boiling for 40 more min. then add Whirlfloc tablet or Irish moss.  At 45 min. then add flavor hops. At knockout, add the aroma hops, then cool the mixture by placing kettle in an ice bath or using a wort chiller. Add mixture to fermenter, removing hops, and aerate unfermented wort (shaking works well). Pitch yeast and ferment at 50°F to 55°F. Gravity may vary depending on system efficiency, so adjust accordingly.

Package up as usual; bottled versions should use 114 gms. corn sugar (approx. ¾ cup), or kegged to 22 psig, and allow two weeks to come into condition. Serve at 50°~55°F in a Pilsner glass, share, and enjoy! This beer will continue to evolve and change over the coming months, so make enough to last you through your next brew.

Advertisements

Please Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 2,754 other followers

beer sensory science

Dedicated to understanding the science of beer flavor

The Apartment Homebrewer

Brewing small batches of craft beer in a 650 sqft apartment

World's Oldest Home Beer & Wine Supply Store

Seacoast Beverage Lab

World's Oldest Home Beer & Wine Supply Store

The Not So Professional Beer Blog

World's Oldest Home Beer & Wine Supply Store

The Beer Here

World's Oldest Home Beer & Wine Supply Store

Beervana

World's Oldest Home Beer & Wine Supply Store

-=BrewmanceNW=-

World's Oldest Home Beer & Wine Supply Store

#pdxbeergeeks

World's Oldest Home Beer & Wine Supply Store

BREWPUBLIC.com

World's Oldest Home Beer & Wine Supply Store

%d bloggers like this: