I've brewed a cream ale with US-05, cold fermented and 20% maize, boiled and put in the mash. The US-05 does not drop from suspension, so I don't recommend it and the maize suprizingly tasted great and made an excellent thin beer. So I recommend brewing with corn grists and using W-34/70 even at 70 degrees.
Hey mate! I’ve decided to tackle this recipe but as I don’t have any form of temperature control I’m going to be fermenting this bad boy using Oslo kveik, it’s clean and fast and drops crystal clear. Thanks for the recipe mate! You’re a bloody legend 🇦🇺
trent i think its about time to make another light lager bro! ive made 3 so far and my last one was seriously on point! i made your light lager 6 months ago and it was pretty outstanding
Bud light is my favorite beer. I do love alot of other beers like fat tire and dark beers but of all light beers i think bud light is the best. Mellow buzz and no hang overs and it doesnt leave a bad aftertaste.
You are amazing I’ve just started to home brew and I’ve been trying to brew a light beer that tastes like coors light thanks for a quick easy to understand video!
This is awesome! I would love to see more 1 Gallon recipe's. I attempted the recipe but I got Zero head retention 😂 something went sideways somewhere..
I like a coors light with fried chicken. I know light beer gets a bad rap in the craft beer world. However, Those brewers have one hell of an operation and their consistency is top notch.
How many pounds of each did you use in your grain bill? You give the percent ratio but not an amount. Thank you for the video, I will definitely be trying this recipe for my next batch.
@@joeshevlin1188 Yeah you can! I would say for best results you should add it to your fermenter or a secondary and give it a few days before bottling for best results. But bottle conditioning will still leave some yeast in your bottle so just be careful when pouring for clearest pint!
Thanks! And as far as I know Biofine only works after fermentation, it doesnt work in the boil. And protip is to chill the beer first before using it for best results.
My American light lager recipe was 9lbs of American Pilsen 2lbs of flaked rice .5oz magnum at 30min and ferment under pressure with 34/70. I think my recipe is pretty much just yours. . .even when I was trying to be unique I failed. . .
This is a super dope video, thanks for sharing! All my buddies are light lager drinkers and I like IPA's. I'm going to try this beer with corn that I malted myself and surprise the shit out of them! I'm kegging a Blue Moon Clone so it will be a few weeks as my kegorator only holds one. *is a converted mini fridge with holes drilled in it. and the door shelves cut out.
So I tried this for my very first batch ever. It is on day two of fermentation. The problem I have is that my hydrometer was not delivered until today. I did not realize how important gravity is. That being said, I have no original gravity. Is there anyway I can figure out the ABV? A quick Google search produced some really confusing results. Should I be concerned about drinking it without knowing?
First I wouldn’t be concerned about not knowing. It’s a nice to know but not the end of the world. I would input your recipe into a brewing software to see what it estimates your starting gravity. and then use the hydrometer you have now to measure final gravity and get a rough idea for alcohol content
Freeze them if you use fresh. And a soak in alcohol for dried is a good idea to be safe of infection. Both are good options, whichever you choose put them in a sanitized mesh bag for easy clean up
Trent, did you get any acetaldehyde only pitching 1 pack of 34/70? I have brewed a lager and pitched 4 packs of 34/70 ferment @ 50* but have this off flavor.
Quick question. Would making it stronger alter the flavor dramatically? If I add more of the grain and corn to increase the potential closer to 7% would the beer still have the same flavor?
Do you have videos that explain the science behind making Beer I'm well experienced in making mead probably made over 200 gallons of that stuff and love it but I'd like to know the science behind a basic beer then maybe move more craft or even braggot. In mead making its lbs, oz, & grams not percentages so I'm lost on that and the basics of ingredients and how the produce each flavor profile or even the basic supplies needed to brew the Golden delight called beer. I know allot more goes into brewing beer than mead and I want to learn the process and why each step is important. Any response is Greatly appreciated. TIA
I’ve got a bunch of beginner brewing vids. Check out my All Grain video and Brew In a Bag video for some references on where to begin. It may seem intimidating but it’s not rocket science. I’m surely no scientist and I do ok haha
Thanks! I haven’t experienced any DMS in my shorter boils, which I do almost every time. But if it’s a concern you can boil a little longer. I feel like if it was going to show up this would have been the beer but I didn’t detect any signs of it!
I'm brand new to Biofine clear and plan on using it in my next WCIPA. Instructions say 3ml - 30ml per 23L batch and was planning on settling in 20ml for my 19L batch.. but after watching this Great vid, I think I might reduce that to 5ml. Trent, have you come to that amount through trial and error? Thanks for the great content!
You know it’s been kind of mixed results and I’m still experimenting. On some beers I see great results and on others not as much. I am playing with using more recently. Like 10mL and having pretty good results. But yeah that dosage range is so wide, hard to say what’s best.
Hi Trent, I’m noticing in your videos that you don’t cold crash very often or at all. Do you see advantages to doing a cold crash or not really (unless it’s a NEIPA I would imagine cold crashing is a good technique)?
Before I didn’t have a way to do it easily but the beers still turned out great, I would just get some extra yeast in first few pours off the keg. I do have a way now so I’ve been doing it to help with clarity, it helps speed up the process a bit
This is probably an obvious question, but how do you figure how many lbs of grain and oz of hops to use from the percentage? I’m trying to scale for a 1-1.5 gal end batch
Percentages make it easier to scale down that's why I use them for my recipes. In a brewing software there is usually a scale function to help scale things down. I also listed estimated amounts in pounds in the description for this specific recipe
I always enjoyed OLD working mans Beer....myself its PABST BR or FOUNDERS All Day IPA. A 4-4.5% ABV. Made for hard working men at lunh that can drink a beer.....go back to work and not be drunk and cut a finger off. Thats the OLD WAY SIMPLE TRUTH of it. I can mow my lawn or do building construction, and after having a cold brew can think and work clearly.
EVERY beer brewing video I watch just makes me angry. NOT at you, but at Northern Brewers and them giving me bad advice. I just a week ago bought a 5 gallon pot for brewing. They suggested at least 16 quart, but I thought some "extra" space would be good so I got a 20 quart pot. NOW every video I watch tells me that I should have bought a 8 gallon pot. Oh sure I can adjust this and that to make ALL these recipes fit into my too small pot. I just have to wonder just how many other things I trusted them for will come back and bite me. Sorry, to vent. I've really liked your videos, and yes, I subscribed. ;-)
Haha sorry to hear about that. Maybe you can upgrade in the future but for now yeah you can still brew you’ll just need to be crafty with water amounts and when to add them
So I really like your videos they are good and to the point, I do have a question, I work outside the states at times and have very limited resources for brewing beer, what grains can I use that I may have access to? I did manage to get my hands on some organic rice malt extract and some simcoe hops, however I am limited to bread yeast here, (I actually have this fermenting right now using those ingredients in a large tea jar) but I am curious what other grains I can use in place of this rice malt extract, any help would be appreciated, I see these videos of "brewing with only grocery store ingredients" but then they use some high end yeast that I have no access to. Thanks for any help!
That’s a great question and I’m not sure I have an exact answer. But I know you can use oats in some brews where you like an increased mouthfeel and body. Might be a good question to ask in the Discord and see if anyone else has experience doing this. I hope to do a grocery store beer some day and hopefully by then I’ll have more ideas. Let me know what you find out!
Hi I am going to ferment my lager warm at what point do I add the gelatin . during the second week of fermenting can I cold crash it then add the gelatin, then keg it ?
I have been brewing all grain for years and was challenged to make a Michelob Ultra clone. Your grain bill looks good but maybe lightening it up with a 70/30 (2 row to rice) ratio may be closer to MU. One web site (Keg King) says they use Herkules hops. Adding .25 to .40 oz of Herkules at the start of the boil should give it the slightly fruity hints MU has. Do you think I am close?
i brew my beer at home to. I go to walmart and buy a 30 pack of Bud or Busch. then i come home and let it age int he fridge for several hours. Then Boom. Fresh brewed beer straight from the can. then i watch brewing Videos on you tube and play pretend. mm yummy good and fuss no muss
i want to brew this next. I ordered the SafLager w-34/70 but i noticed it says for up to 15 liter batch (3.96 gal) is that not an issue to do 5 gallons? thx 🍻
I kinda developed the taste for beer but with bread yeast. I boil the beer after conditioning to get rid of some of the sulfer smell plus, it balances it out
I’ve only ever used flaked rice so I can’t speak on long/short grain. But as for the hull or shell, those are great for preventing stuck sparge or mash and help with flow during the mash.
@@tonyxiong4913 6 & 3 lbs respectively. I recommend using a brewing software to figure out what is the right amount for you. That’s why I give percentages. Good luck!
Can confirm WLP 800 yeast at warmer temperatures. Before I knew better in regards to fermentation temperatures (and still did all-extract), I pitched it into a German Pils, and it actually worked out okay! Definitely missed the mark of the style (because of a last minute substitution of pale ale DME instead of golden light DME), but the yeast took it in stride.
I don’t, I usually get it at a home brew store or website but if you have a hard time finding it you can try subbing instant rice for flaked rice. I’ve heard that works in a pinch
I did raise the temp slightly to help finish fermentation and drive off sulfur aromas. But didn’t cold crash. You could if you wanted to but I just wanted to get to drinking it faster!
@@TheBruSho did you mention that it is good to rise temp to 75 after fermentation to push out that gas word that starts with a D I can never spell it. Just think it might be a really good thing to note for the beginner brewers. That’s all
@@Frank-the-Tank-13 I think you are referring to diacetyl? And yeah I’ve mentioned it before in other vids but there wasn’t any noticeable butter aromas so I didn’t mention it here. But good thing to keep an eye out for, thanks!
@@TheBruSho I'm just wondering how it would play with the grist amounts since it would add fermentables. Definitely would like a revisit of the style if you had the time and fermenter space. And thanks. I learned that I don't have to stick to only ale yeasts. Gets pretty hot here in Oklahoma.
When someone says that American lagers taste like water I have to ask them what the hell kind of water are you drinking?? I dont have the froufrou palate of so-called beer ‘experts’ but even I can tell the difference between the different macro lagers.
@@TheBruSho nice, I've only ever made beers that require 60 or more minutes on the boil. My brother has asked me to try and make him a Busch light type beer and this video caught my attention. Guess I'll give it a whirl.
One of my new favorite brewing channels!
Thank you for subscribing and watching!
I've brewed a cream ale with US-05, cold fermented and 20% maize, boiled and put in the mash. The US-05 does not drop from suspension, so I don't recommend it and the maize suprizingly tasted great and made an excellent thin beer. So I recommend brewing with corn grists and using W-34/70 even at 70 degrees.
Outstanding video, makes me want to brew one of these in the summer. Lots of information in a short video, well done!
Thank you! This would be a perfect summer brew
A great beer to brew for the masses. It will get a lot of “wait, what do you mean you MADE this??” comments.
@@JH-qqqqqiim haha thats always a good feeling when you get that!
Hey mate! I’ve decided to tackle this recipe but as I don’t have any form of temperature control I’m going to be fermenting this bad boy using Oslo kveik, it’s clean and fast and drops crystal clear.
Thanks for the recipe mate! You’re a bloody legend 🇦🇺
That’s a great idea! Let me know how it turns out! Cheers 🍻
I use lager yeasts for my hard seltzers
To brew up crystal clear also use gelatin solution that's it, Hard seltzers
Clear boozyness
Try using Lutra or Hornindal as they are better for Lager.
"...as long as it taste good, that's all that really matters"...........ABSOLUTELY. I am enjoying your videos.
Thank you for watching!
Pressure fermentation works GREAT for lagers at higher temps. That's my "go-to" for lagers these days. Cheers Trent!
That’s good to know, I’ll have to play around with that. Thanks Brian!
@@TheBruSho definitely!! 👍🍻
trent i think its about time to make another light lager bro! ive made 3 so far and my last one was seriously on point! i made your light lager 6 months ago and it was pretty outstanding
Try making no knead spent grain bread with your leftovers. Easy peasy and when buttered makes a great rustic meal with your beer.
This is great, just what I was looking for. Well I will prefer a Coors light. Thanks for the video.
No prob! Yeah you can just tweak this to make it more colors like!
Bud light is my favorite beer. I do love alot of other beers like fat tire and dark beers but of all light beers i think bud light is the best. Mellow buzz and no hang overs and it doesnt leave a bad aftertaste.
They certainly are doing something right. Very easy to drink
Awesome! Another BruSho addition to my homebrew list
That makes me so happy to hear!
Great video braj!
Thanks man!
I love light lager styles - mostly because I drink a lot - but if I can get a great 4% beer I'm a happy camper!
Hahah it’s definitely a good switch up from barley wines
Lobster Lager?
I’m so glad for this video! One question, how did you maintain the 67 degree temperature for fermentation? Could it work at lower temps?
I have watched this about 20 times. I love your content man!!
Really like your videos my friend! High production value and good content. Keep it up. Cheers from a swedish homebrewer.
Thanks so much! Skål! 🍻
Great video I'm a huge bud light fan it's my go to beer for camping lol
This gives me the idea to brew my own thanks
That would be awesome if you brought your own keg of homemade bud light to go camping!
Great video! 🍻 Sometimes a light lager really hits the spot, cheers!
Especially on game day!
Love the beer and the hat! Go Pack Go!!
You are amazing I’ve just started to home brew and I’ve been trying to brew a light beer that tastes like coors light thanks for a quick easy to understand video!
I’m glad to be of help, good luck brewing!
Some VERY good info there! Thanks!
Thank you Scott!
Like button just got smashed! Great video Trent! my next beer is a lager, so your timing is impeccable.
Thank you bro! Hope your lager turned out good!
This is awesome! I would love to see more 1 Gallon recipe's. I attempted the recipe but I got Zero head retention 😂 something went sideways somewhere..
Your Crushing It Trent !
Thank you brother!
I like a coors light with fried chicken. I know light beer gets a bad rap in the craft beer world. However, Those brewers have one hell of an operation and their consistency is top notch.
They are doing something right!
Flaked corn and carapils also needed here if you want it to be more Dopeeee
Another great video! Cheers 🍻
Thank you cheers! 🍻
Ik im late to this video im just starting to get into brewing but i want to see coors banquet
Another great video! Nice work!!
Thank you! 🍻
Keep up the good work bro! Very good video
Thank you!
How many pounds of each did you use in your grain bill? You give the percent ratio but not an amount. Thank you for the video, I will definitely be trying this recipe for my next batch.
Thanks! I use percentages since everyone has a different system and efficiency but I believe for my system I had 6lbs Pilsner and 3lbs flaked rice
Can you use BioFine clear when bottling? Could I add it to the bottling bucket?
@@joeshevlin1188 Yeah you can! I would say for best results you should add it to your fermenter or a secondary and give it a few days before bottling for best results. But bottle conditioning will still leave some yeast in your bottle so just be careful when pouring for clearest pint!
dude! Loved your video. Thank you.
Sweet thanks for watching!
Fantastic editing, and great video overall
Thank you!
Can u use biofine 2 times? As wel at the end of the boiling as also in the keg after fermenting?
Love your channel !
Thanks! And as far as I know Biofine only works after fermentation, it doesnt work in the boil. And protip is to chill the beer first before using it for best results.
did u leave the hops in the fermentation keg? instead of sieveing it off?
My American light lager recipe was 9lbs of American Pilsen 2lbs of flaked rice .5oz magnum at 30min and ferment under pressure with 34/70. I think my recipe is pretty much just yours. . .even when I was trying to be unique I failed. . .
Hahah I mean let’s be honest American light lager is not a complex recipe, as long as it tastes good it’s all that matters
This is a super dope video, thanks for sharing! All my buddies are light lager drinkers and I like IPA's. I'm going to try this beer with corn that I malted myself and surprise the shit out of them! I'm kegging a Blue Moon Clone so it will be a few weeks as my kegorator only holds one. *is a converted mini fridge with holes drilled in it. and the door shelves cut out.
Light lager is my best drink 🤩😍🤩😍
It’s so good! Always nice to have one on hand for easy sippin
Bush light would be a good remake
I wouldn't mind making a more flavorful version of something like natural light
I mean light beer wise miller lite is what I wanna replicate but make it better somehow😅
Would this taste like Tecate Light or can you replicate it please?🥰🥰🥰🥰
Budweiser in Europe im 100% percent that has a touch of strawberry flavour.
this is great
I'm trying to make Miller lite do you have a video for that
Coors light
So I tried this for my very first batch ever. It is on day two of fermentation. The problem I have is that my hydrometer was not delivered until today. I did not realize how important gravity is. That being said, I have no original gravity. Is there anyway I can figure out the ABV? A quick Google search produced some really confusing results. Should I be concerned about drinking it without knowing?
First I wouldn’t be concerned about not knowing. It’s a nice to know but not the end of the world. I would input your recipe into a brewing software to see what it estimates your starting gravity. and then use the hydrometer you have now to measure final gravity and get a rough idea for alcohol content
Hey, I'm trying to make this but incorporate some lychees. Do you have any advice? Ex. Use fresh or dried lychees, soak them in vodka beforehand, etc
Freeze them if you use fresh. And a soak in alcohol for dried is a good idea to be safe of infection. Both are good options, whichever you choose put them in a sanitized mesh bag for easy clean up
@@TheBruSho Awesome. Thank you! Love the vids
@@kevincampbell146 thank you! Cheers!
Can you brew Mexican lager like Corona please please please
Trent, did you get any acetaldehyde only pitching 1 pack of 34/70? I have brewed a lager and pitched 4 packs of 34/70 ferment @ 50* but have this off flavor.
You mash for 45min and cook the hops for 30min, is this not to short? Or is it better to mash and cook for 60min each?
Huge Keystone Light fan! Would love to see a video on how all the light beer from Coors Brewing are made.
Michelob ultra
Quick question. Would making it stronger alter the flavor dramatically? If I add more of the grain and corn to increase the potential closer to 7% would the beer still have the same flavor?
Hard to say without brewing it and trying it. But I would say it’ll be similar with a bit more of an alcohol sweetness and bite
I add cracked corn first and boil it hard to break down the corn starch
Do you have videos that explain the science behind making Beer I'm well experienced in making mead probably made over 200 gallons of that stuff and love it but I'd like to know the science behind a basic beer then maybe move more craft or even braggot. In mead making its lbs, oz, & grams not percentages so I'm lost on that and the basics of ingredients and how the produce each flavor profile or even the basic supplies needed to brew the Golden delight called beer. I know allot more goes into brewing beer than mead and I want to learn the process and why each step is important. Any response is Greatly appreciated. TIA
I’ve got a bunch of beginner brewing vids. Check out my All Grain video and Brew In a Bag video for some references on where to begin. It may seem intimidating but it’s not rocket science. I’m surely no scientist and I do ok haha
You ever do a small beer after you do your main beer?
Not really light but would LOVE a Pabst Blue Ribbon clone
Oh yeah I could get down on a PBR!
Raspberry sour ale please please please
Great video! With the short boil, any concern with DMS?
Thanks! I haven’t experienced any DMS in my shorter boils, which I do almost every time. But if it’s a concern you can boil a little longer. I feel like if it was going to show up this would have been the beer but I didn’t detect any signs of it!
I'm brand new to Biofine clear and plan on using it in my next WCIPA. Instructions say 3ml - 30ml per 23L batch and was planning on settling in 20ml for my 19L batch.. but after watching this Great vid, I think I might reduce that to 5ml. Trent, have you come to that amount through trial and error? Thanks for the great content!
You know it’s been kind of mixed results and I’m still experimenting. On some beers I see great results and on others not as much. I am playing with using more recently. Like 10mL and having pretty good results. But yeah that dosage range is so wide, hard to say what’s best.
My beer league hockey pals drink Olde German Lager. Any Chance you have a recipe or can make a video for it?
Not sure I’ve had that one but I’ll check it out. Thanks!
Love your Channel I want to replicate Miller light so I would just use corn instead of rice right?
Thanks and yeah I think that would do it. Pretty sure they use corn syrup but I don’t see why you can’t just used flaked maize/corn instead
Hi Trent, I’m noticing in your videos that you don’t cold crash very often or at all. Do you see advantages to doing a cold crash or not really (unless it’s a NEIPA I would imagine cold crashing is a good technique)?
Before I didn’t have a way to do it easily but the beers still turned out great, I would just get some extra yeast in first few pours off the keg. I do have a way now so I’ve been doing it to help with clarity, it helps speed up the process a bit
This is probably an obvious question, but how do you figure how many lbs of grain and oz of hops to use from the percentage? I’m trying to scale for a 1-1.5 gal end batch
Percentages make it easier to scale down that's why I use them for my recipes. In a brewing software there is usually a scale function to help scale things down. I also listed estimated amounts in pounds in the description for this specific recipe
I always enjoyed OLD working mans Beer....myself its PABST BR or FOUNDERS All Day IPA. A 4-4.5% ABV. Made for hard working men at lunh that can drink a beer.....go back to work and not be drunk and cut a finger off. Thats the OLD WAY SIMPLE TRUTH of it. I can mow my lawn or do building construction, and after having a cold brew can think and work clearly.
EVERY beer brewing video I watch just makes me angry. NOT at you, but at Northern Brewers and them giving me bad advice. I just a week ago bought a 5 gallon pot for brewing. They suggested at least 16 quart, but I thought some "extra" space would be good so I got a 20 quart pot. NOW every video I watch tells me that I should have bought a 8 gallon pot. Oh sure I can adjust this and that to make ALL these recipes fit into my too small pot.
I just have to wonder just how many other things I trusted them for will come back and bite me.
Sorry, to vent. I've really liked your videos, and yes, I subscribed. ;-)
Haha sorry to hear about that. Maybe you can upgrade in the future but for now yeah you can still brew you’ll just need to be crafty with water amounts and when to add them
@@TheBruSho I remembered something. Out back in the scrap pile there is a 15.5 gallon keg! :-D Oh yeah.
Have you tried making a light lager with both rice and corn? Maybe appease both the Bud Light and the Miller Light people in the same brew?
Wow I hadn't thought of that, could be the ultimate unifier! lol
So I really like your videos they are good and to the point, I do have a question, I work outside the states at times and have very limited resources for brewing beer, what grains can I use that I may have access to? I did manage to get my hands on some organic rice malt extract and some simcoe hops, however I am limited to bread yeast here, (I actually have this fermenting right now using those ingredients in a large tea jar) but I am curious what other grains I can use in place of this rice malt extract, any help would be appreciated, I see these videos of "brewing with only grocery store ingredients" but then they use some high end yeast that I have no access to. Thanks for any help!
That’s a great question and I’m not sure I have an exact answer. But I know you can use oats in some brews where you like an increased mouthfeel and body. Might be a good question to ask in the Discord and see if anyone else has experience doing this. I hope to do a grocery store beer some day and hopefully by then I’ll have more ideas. Let me know what you find out!
Fermentation Ale or lager ?
I guess you can call it a lager at ale temperatures
Hi I am going to ferment my lager warm at what point do I add the gelatin . during the second week of fermenting can I cold crash it then add the gelatin, then keg it ?
I have been brewing all grain for years and was challenged to make a Michelob Ultra clone. Your grain bill looks good but maybe lightening it up with a 70/30 (2 row to rice) ratio may be closer to MU. One web site (Keg King) says they use Herkules hops. Adding .25 to .40 oz of Herkules at the start of the boil should give it the slightly fruity hints MU has.
Do you think I am close?
That sounds like it could work. I would say give it a try and see how it comes out. Then do taste comparison!
Great video! How many packets of yeast did you use?
I think just one but double check with an online yeast pitch calc!
i brew my beer at home to. I go to walmart and buy a 30 pack of Bud or Busch.
then i come home and let it age int he fridge for several hours.
Then Boom.
Fresh brewed beer straight from the can.
then i watch brewing Videos on you tube and play pretend.
mm yummy good and fuss no muss
Life hack! 😅
SWMBO Keeps at me to do the same.
i want to brew this next. I ordered the SafLager w-34/70 but i noticed it says for up to 15 liter batch (3.96 gal) is that not an issue to do 5 gallons? thx 🍻
You’ll probably be ok but if you know how to do a yeast starter that might be a good option!
Heiniken light would be awesome.
Noted! Thanks
I kinda developed the taste for beer but with bread yeast. I boil the beer after conditioning to get rid of some of the sulfer smell plus, it balances it out
Texas lager
In this recipe you call for
Have you tried brewing with flaked rice along with its shell? Also, does brewing with long/short grain rice make the water thick? Thanks!
I’ve only ever used flaked rice so I can’t speak on long/short grain. But as for the hull or shell, those are great for preventing stuck sparge or mash and help with flow during the mash.
@@TheBruSho Also, how much LBs was the Pilsner malt and flaked rice that you used?
@@tonyxiong4913 6 & 3 lbs respectively. I recommend using a brewing software to figure out what is the right amount for you. That’s why I give percentages. Good luck!
Can confirm WLP 800 yeast at warmer temperatures. Before I knew better in regards to fermentation temperatures (and still did all-extract), I pitched it into a German Pils, and it actually worked out okay! Definitely missed the mark of the style (because of a last minute substitution of pale ale DME instead of golden light DME), but the yeast took it in stride.
I plan on making this beer however do not have the money for kegging right now, is bottling this a different procedure to any other beer?
Nope bottling would be just the same!
Adding on to this. What would be the time frame for carbonation in a bottle ?
@@nickilevs usually about 2 weeks for full carbonation is a good estimate
Make Coors banquet
Do you have Amazon link for flaked rice and flaked corn?
I don’t, I usually get it at a home brew store or website but if you have a hard time finding it you can try subbing instant rice for flaked rice. I’ve heard that works in a pinch
Subbed. Anything you'd change if you made this again?
🍻 Cheers!
I have never seen a lager fermanting in 67F (19C)... its ale temp.
Yeah give it a try some time. Warm fermented lagers are very popular these days
@@TheBruSho interesting
I know you say the percentages of malt and rice flakes, but how many pounds would that be?
I put lbs estimates in the description!
@@TheBruSho Oh okay. I didn't see that. Thank you so much!
@@TheBruSho Oh btw, you mentioned this is a 5 gallon batch, but there's 7 gallons of water added. Where do those extra 2 gallons go?
@@gabrielrcortina losses throughout the process. Grain absorption, kettle losses, fermentation, etc.
@@TheBruShoInteresting. Thanks for responding man. I appreciate it. It's gonna be awesome once I whip this new batch up.
. Ok
Not the packers! Good lookin’ beer though.
let's collab!
I’m in you know it, let’s chat!
No rising to 75 degrees for a day or to then cold crash?
I did raise the temp slightly to help finish fermentation and drive off sulfur aromas. But didn’t cold crash. You could if you wanted to but I just wanted to get to drinking it faster!
@@TheBruSho did you mention that it is good to rise temp to 75 after fermentation to push out that gas word that starts with a D I can never spell it. Just think it might be a really good thing to note for the beginner brewers. That’s all
@@Frank-the-Tank-13 I think you are referring to diacetyl? And yeah I’ve mentioned it before in other vids but there wasn’t any noticeable butter aromas so I didn’t mention it here. But good thing to keep an eye out for, thanks!
@@TheBruSho yes that word. Butter??sulfur smell is what I have had. All good :0).
First!
Second!
@@TheBruSho Looks Great Bro ! I have to try it with rice, most of the time I use maize for american lagers, cheers !
@@Hellbrews Thanks man! Well together we got both of them covered!
Coors light please!!
Should I use corn syrup to keep it traditional? haha
@@TheBruSho I'm just wondering how it would play with the grist amounts since it would add fermentables. Definitely would like a revisit of the style if you had the time and fermenter space.
And thanks. I learned that I don't have to stick to only ale yeasts. Gets pretty hot here in Oklahoma.
How can I downscale this to one gallon?
Use a recipe builder and lower the amount of grain, hops, and water you use until you hit the right OG and IBUs for the size you want to do
Brewer's Friend is your friend there.
When someone says that American lagers taste like water I have to ask them what the hell kind of water are you drinking?? I dont have the froufrou palate of so-called beer ‘experts’ but even I can tell the difference between the different macro lagers.
Why?
Why not?
Really only boil for 30 minutes?
Yup! And no DMS
@@TheBruSho nice, I've only ever made beers that require 60 or more minutes on the boil. My brother has asked me to try and make him a Busch light type beer and this video caught my attention. Guess I'll give it a whirl.
@@timwhitehead8465 you could totally boil for 60 if you want. I just like cutting time where I can. Good luck!
@@TheBruSho I'm definitely going to give it a try, especially if there isn't any hop additions that require a 60 minute boil.
When I was in NYC I could get a 40 of bud for $3.50 so I have to admit I was punching them down
Hahah that’s a good price!
Do Bud ice copycat
Do a mich ultra clone
That could be interesting, thanks!