All grain Hamm's recipe?

[Beerbelly]

I'm originally from "The Land of Sky Blue Waters" (Uff Da!), now in Portland OR, and looking for a good recipe for Hamm's beer. Does anyone have one they've done, and if so, how did it turn out? I've seen a few online, but I'm hoping someone here has actually brewed some, and can report results and share their recipe. Thanks.

 

[HighVoltageMan!]

What are you looking for? It's been years since I have had a Hamm's beer, so I can't remember if there is anything particular about the beer.

I brew an American Lager that is really good, I'm not sure how close it is to Hamm's. But over the years I have changed it slightly to get a certain flavor from it. Most macro American lagers have an apple character to them that I hate, so I switched yeast and ended up with Fermentis 34/70 to get rid of the apple. The last one I brewed for NHC used Wyeast 2124. So far it's one of the best of the bunch; we'll see how well it fairs this year.

I have won 2 National Homebrew Comp medals for this beer, plus a boat load in other comps. It's a little unusual in that it uses German yeast and hops; the main adjunct is Minute Rice. It's very clean, light with a hint of sweetness (but still finishes dry) and just enough bitterness to keep it interesting. I really like this beer and I try to brew 3-4 times a year. It's really good in warmer weather with a burger or brat.

Take this recipe and tinker with it until you hit the flavor your looking for. Here you go:

https://www.brewersfriend.com/homebrew/recipe/view/216382/standard-american-lager-ii-aka-lynns-lager

Edit: I'm still in Minnesota, so maybe I'll pick a six pack and check it out.

 

[Minbari]

What are you looking for? It's been years since I have had a Hamm's beer, so I can't remember if there is anything particular about the beer.

I brew an American Lager that is really good, I'm not sure how close it is to Hamm's. But over the years I have changed it slightly to get a certain flavor from it. Most macro American lagers have an apple character to them that I hate, so I switched yeast and ended up with Fermentis 34/70 to get rid of the apple. The last one I brewed for NHC used Wyeast 2124. So far it's one of the best of the bunch; we'll see how well it fairs this year.

I have won 2 National Homebrew Comp medals for this beer, plus a boat load in other comps. It's a little unusual in that it uses German yeast and hops; the main adjunct is Minute Rice. It's very clean, light with a hint of sweetness (but still finishes dry) and just enough bitterness to keep it interesting. I really like this beer and I try to brew 3-4 times a year. It's really good in warmer weather with a burger or brat.

Take this recipe and tinker with it until you hit the flavor your looking for. Here you go:

https://www.brewersfriend.com/homebrew/recipe/view/216382/standard-american-lager-ii-aka-lynns-lager

Edit: I'm still in Minnesota, so maybe I'll pick a six pack and check it out.

Take away the minute rice and you have a pretty solid German pilsner. I can see why people like it

 

[Beerbelly]

What are you looking for? It's been years since I have had a Hamm's beer, so I can't remember if there is anything particular about the beer.

I brew an American Lager that is really good, I'm not sure how close it is to Hamm's. But over the years I have changed it slightly to get a certain flavor from it. Most macro American lagers have an apple character to them that I hate, so I switched yeast and ended up with Fermentis 34/70 to get rid of the apple. The last one I brewed for NHC used Wyeast 2124. So far it's one of the best of the bunch; we'll see how well it fairs this year.

I have won 2 National Homebrew Comp medals for this beer, plus a boat load in other comps. It's a little unusual in that it uses German yeast and hops; the main adjunct is Minute Rice. It's very clean, light with a hint of sweetness (but still finishes dry) and just enough bitterness to keep it interesting. I really like this beer and I try to brew 3-4 times a year. It's really good in warmer weather with a burger or brat.

Take this recipe and tinker with it until you hit the flavor your looking for. Here you go:

https://www.brewersfriend.com/homebrew/recipe/view/216382/standard-american-lager-ii-aka-lynns-lager

Edit: I'm still in Minnesota, so maybe I'll pick a six pack and check it out.

Thanks for the recipe link.
Of all the domestic macro lagers I've tried, Hamm's seems to be the one with the most malt character. I like Coors Banquet also, but I'm always left with a "it's too sweet" feeling. Both use corn syrup, but I suspect Hamm's uses less. And I don't see any rice being used by either, so that's an ingredient I'll probably not use.
Any other recipes out there?

 

[Brewer #423019]

What are you looking for? It's been years since I have had a Hamm's beer, so I can't remember if there is anything particular about the beer.

I brew an American Lager that is really good, I'm not sure how close it is to Hamm's. But over the years I have changed it slightly to get a certain flavor from it. Most macro American lagers have an apple character to them that I hate, so I switched yeast and ended up with Fermentis 34/70 to get rid of the apple. The last one I brewed for NHC used Wyeast 2124. So far it's one of the best of the bunch; we'll see how well it fairs this year.

I have won 2 National Homebrew Comp medals for this beer, plus a boat load in other comps. It's a little unusual in that it uses German yeast and hops; the main adjunct is Minute Rice. It's very clean, light with a hint of sweetness (but still finishes dry) and just enough bitterness to keep it interesting. I really like this beer and I try to brew 3-4 times a year. It's really good in warmer weather with a burger or brat.

Take this recipe and tinker with it until you hit the flavor your looking for. Here you go:

https://www.brewersfriend.com/homebrew/recipe/view/216382/standard-american-lager-ii-aka-lynns-lagerbasketball stars unblocked

Edit: I'm still in Minnesota, so maybe I'll pick a six pack and check it out.

Thanks for your recipe.
It's really a perfect recipe for me. I made it successfully and that's right, it's so cool. I like it.

 

[PHB2234]

What if you replaced the Minute Rice with rice solids if you were looking for a way to boost the gravity without more pilsner malt?

 

[Beerbelly]

I formulated a recipe on Brewtarget, and brewing it today. Pretty routine for an American standard lager. I'm calling it "Hamm's 1", as I expect there'll be adjustments in future batches.

6.5 lbs. Pilsner malt
2.5 lbs. flaked corn
1 oz. Liberty pellets for the full 60 minute boil
Safale W-34/70 yeast

OG: 1044
FG: 1008
ABV: 4.8
IBU: 17.6
Color: 3.2 L
IBU/GU: .40

I'm liking the W-34/70 yeast for lager and lager-ish beers I've brewed.

 

[Beerbelly]

It's only been in the keg for 3 days after a month of lagering, but I did a comparison today. Four things I noticed vs. mine:
• Hamm's is just slightly darker
• It has more body & mouthfeel
• It's sweeter
• It has a slight pear aroma
Mine has only a faint aroma of malt, seems thinner, but has the same clarity. I suspect adding a little more flaked corn and some Carapils malt (1.5L) will get me close to the sweetness & color on the next batch. The pear aroma may come from their hop choice? I know there are some that feature a pear aroma; I just have to figure out which one. Any suggestions?

Mine (L), Hamm's (R):

 

[HighVoltageMan!]

It's only been in the keg for 3 days after a month of lagering, but I did a comparison today. Four things I noticed vs. mine:
• Hamm's is just slightly darker
• It has more body & mouthfeel
• It's sweeter
• It has a slight pear aroma
Mine has only a faint aroma of malt, seems thinner, but has the same clarity. I suspect adding a little more flaked corn and some Carapils malt (1.5L) will get me close to the sweetness & color on the next batch. The pear aroma may come from their hop choice? I know there are some that feature a pear aroma; I just have to figure out which one. Any suggestions?

Mine (L), Hamm's (R):
View attachment 30104

I don’t think I would worry about the color, the sweetness in the Hamms is likely the OG was higher than yours and the FG was about the same or a little higher. Keep the adjuncts to 25% and bring up the gravity to 1.048. The bitterness is closer to 12-13 IBU’s.

Don’t add anything to the beer but American Pils and corn/rice. It’s a simple, but elegant beer. You’re close, so don’t do anything drastic. Just tweak it a little, see where it lands. It took me a couple of years to dial mine in.

 

[Beerbelly]

I don’t think I would worry about the color, the sweetness in the Hamms is likely the OG was higher than yours and the FG was about the same or a little higher. Keep the adjuncts to 25% and bring up the gravity to 1.048. The bitterness is closer to 12-13 IBU’s.

Don’t add anything to the beer but American Pils and corn/rice. It’s a simple, but elegant beer. You’re close, so don’t do anything drastic. Just tweak it a little, see where it lands. It took me a couple of years to dial mine in.

Here's what I thought I'd try for Hamm's 2:

It gives me this:

Thanks for your input! If you would, could you share your recipe? Hops?

 

[HighVoltageMan!]

Here's what I thought I'd try for Hamm's 2:

View attachment 30106
It gives me this:

View attachment 30107
Thanks for your input! If you would, could you share your recipe? Hops?

My recipe is in a post above.

I don’t think any specialty malts belong in an American Lager. If you want more color, use Rahr Premium Pils. I like Rahr Norh Star Pils, but the color is lighter, but plenty of flavor.

You’re recipe should be simple, you’re process is where the beer is made or lost. It’s not the easiest beer to execute, be patient, your patience will pay off. Stick with your yeast, make changes gradually. This beer style is like riding a razor blade. But don’t fret, if you nail this beer, you’ll be king shit.

 

[Beerbelly]

I'm sorry, but I'm just not getting the Minute rice addition; their website clearly states corn syrup (maltose), which I understand will give a smoother, sweeter taste than rice:

They are, of course, vague about the ingredients, but I don't see anything that discounts multiple varieties of malts. I agree that getting this or any lager is all about the process. I think my process is OK; based on my comparison, my recipe is telling me to make these changes to my original recipe to suit my taste perception.

 

[west1m]

Corn syrup? Hmmm.. I use it in my Caramels, maybe beer????

 

[HighVoltageMan!]

I'm sorry, but I'm just not getting the Minute rice addition; their website clearly states corn syrup (maltose), which I understand will give a smoother, sweeter taste than rice:

View attachment 30115

View attachment 30113

They are, of course, vague about the ingredients, but I don't see anything that discounts multiple varieties of malts. I agree that getting this or any lager is all about the process. I think my process is OK; based on my comparison, my recipe is telling me to make these changes to my original recipe to suit my taste perception.

You can add corn syrup, but keep in mind it may be mostly simple sugars such as sucrose and fructose. If you mash the flaked corn (or rice) the amylase enzyme in the malt will produce mostly maltose from corn, that's why it's in parentheses in the ingredient list. The beer will be thinner with a corn syrup with simple sugars.

You can get a lot of corn flavor from the malt. Using Minute Rice I have gotten judges comments that they like the subtle corn flavor in the beer. I make an all malt International lager with Barke Pilsner and get the same comment. It's not DMS, the flavor is from the malt. DMS is a cooked vegetal corn. The corn flavor in an American lager is more like Fritos corn chips. Rahr Premium Pils has a really nice subtle grain/corn flavor and higher color. Rahr Northstar is lower in those flavors and color and Briess Pilsen malt is lower still in both color and flavor. Your base malt matters the most, the adjunct can be either rice or corn. I like Minute rice because it's easy to use and adds a subtle sweetness to the beer without being overwhelming. You can use corn, but don't expect the get punch in the face with corn flavor, it doesn't always translate to the finished beer. The differences between corn and rice are often exaggerated by some people.

It's a tough style to make, trying to get it to taste exactly like Hamms is nearly impossible. But you can get the flavor characteristics that that you like in Hamms into your beer.

Good luck.

 

[Sandy Feet]

With my brew bag, if I used that much flaked corn, it would be damn sweet. Flaked adjuncts just don't convert well in my set-up. I did a Pre-Pro with 8% or so of flaked corn. It was definitely noticeable. Maybe a combination of the flaked and simple sugars might be the trick? Corn sugar is easy to get at the homebrew store.
I already had my fun with Hamms on another post, so I won't go there this time. Good luck to you getting what you want.
If you want something really crushable and easy, I made a very simple 4.5 % Vienna Lager that came out very tasty. It was stupid simple and everyone liked it.
97% Vienna, 2 or 3% Chocolate 350.

 

[Beerbelly]

First taste test of my Hamm's #2 vs. Hamm's, and I have to honestly say 'Wow!'- amazingly close. They're both crystal clear, but the condensation on the glasses make them look cloudy. Mine has only been in the keg 3 days and is not fully carbonated yet, but all other factors are spot on. There's something special about the mouthfeel of both these, a kind of silky smoothness when swallowing. I'm going to bump up the keg pressure from 13 to 16 psi to try to match the high carbonation of Hamm's; otherwise, no changes. Mine's on the left in the photo.

 

[Beerbelly]

Well, my wife made a liar out of me! She has better bitterness receptors than me, and in a side-by-side taste test, she thought mine was more bitter than Hamm's. I told her she was crazy, but when I reversed my tasting (Hamm's first instead of mine first), I knew what she was saying. She also noted a pear/apple aroma in Hamm's, which I noted in my first batch comparison also. I searched online for "pear aroma hops" and it looks like Calypso has those attributes, so my next batch will replace the Liberty I used. She also said Hamm's is sweeter, so I'm adding some C15 to replace the Carapils, which should add a touch of color too.
So I'm close, but not quite there yet. The quest continues...

 

[Beerbelly]

The more I thought about it, I now think the C15 doesn't really belong, so I plan to increase the flaked corn by 1/2 pound to adjust the sweetness my wife noticed. Not giving up...