Name that beer (need help)

[Nantahala Brews]

Is there a way to look up a type of beer based on the grain bill that went in to it? This is an all grain recipe.
It is:
4 pounds of 2-row base
1 pound Munich
1 pound Vienna
1 pound flaked corn
0.5 oz Wild Wolf @ 60 mins and 0.25 Wild Wolf at 10 mins and 0.5 Cascade @ 5 mins
Saflager W 34/70

It is going to be fermented lager-style at about 50 degrees F.

It seems like it would be a pretty light American lager, but with the Munich and Vienna it might be enough for it to fall into some other classification of lager. Not sure.

What do you all think it would be called, or where could I do a reverse recipe lookup?
Thanks!
Nat

 

[Josh Hughes]

Sounds like beer welcome to the forum!

 

[GFHomebrew]

Is there a way to look up a type of beer based on the grain bill that went in to it? This is an all grain recipe.
It is:
4 pounds of 2-row base
1 pound Munich
1 pound Vienna
1 pound flaked corn
0.5 oz Wild Wolf @ 60 mins and 0.25 Wild Wolf at 10 mins and 0.5 Cascade @ 5 mins
Saflager W 34/70

It is going to be fermented lager-style at about 50 degrees F.

It seems like it would be a pretty light American lager, but with the Munich and Vienna it might be enough for it to fall into some other classification of lager. Not sure.

What do you all think it would be called, or where could I do a reverse recipe lookup?
Thanks!
Nat

Yup American lager it looks to me. Oh or maybe cream ale.?
One I'd brew .

Plug it into the recipie software here it will Give you a style approximation.

Wild Wolf hops never herd of em

 

[Nantahala Brews]

Sounds like beer welcome to the forum!

Thank you Josh! Yes, I know... pretty basic

 

[Nantahala Brews]

Yup American lager it looks to me. Oh or maybe cream ale.?
One I'd brew .

Plug it into the recipie software here it will Give you a style approximation.

Wild Wolf hops never herd of em

Thanks I will try that. I didn't know it would give you style approximation.
Wild wolf - it is grown in Michigan. I got it from hops alliance. I need to use it up because it has some age to it. I admit, I got it because I thought the name was cool. SO CHEESY!.

 

[GFHomebrew]

Thanks I will try that. I didn't know it would give you style approximation.
Wild wolf - it is grown in Michigan. I got it from hops alliance. I need to use it up because it has some age to it. I admit, I got it because I thought the name was cool. SO CHEESY!.

It's in the more features in the recipe builder down the bottom of all the style guideline tick things

As you can see there is a broad selection but gives you an idea if the beer your creating fits into its categories this beer for instance is an English/American hybrid pale ale...

Yup on the hops I could imagine some cool beer names stemming from them hop names wild wolf west coast IPA

 

[Sandy Feet]

Change the 2 row to Pilsner and change the hops, and you might have a Dortmunder.
Other than those two things, and with the Vienna and Munich, you are starting to get on the German side.
What are you using for yeast? 34/70?

 

[Sandy Feet]

Also noticed another thing:
For a small recipe (I assume you are in the 2-3 gallon range with those numbers), that is a whole bunch of corn. Keep in mind the flaked variety won't convert very well.
In my Pre-Pro, I did use a pound of flaked corn, but it was for 5 gallons.

 

[HighVoltageMan!]

Also noticed another thing:
For a small recipe (I assume you are in the 2-3 gallon range with those numbers), that is a whole bunch of corn. Keep in mind the flaked variety won't convert very well.
In my Pre-Pro, I did use a pound of flaked corn, but it was for 5 gallons.

It does seem like a Pre-Prohibition lager, bitterness would be @ 15-20 IBU's.

The corn is fine, it's only 16%. You could go as high as 25-30% and still get conversion with the 2 row, assuming it's an American variety.

 

[Sandy Feet]

It does seem like a Pre-Prohibition lager, bitterness would be @ 15-20 IBU's.

The corn is fine, it's only 16%. You could go as high as 25-30% and still get conversion with the 2 row, assuming it's an American variety.

Mine was closer to 30 IBU. but the only grain I used outside of 6 row was Carapils, and it wan't very much. I was reading about a Mexican version of a Vienna Lager today that used Munich.

 

[Nantahala Brews]

Also noticed another thing:
For a small recipe (I assume you are in the 2-3 gallon range with those numbers), that is a whole bunch of corn. Keep in mind the flaked variety won't convert very well.
In my Pre-Pro, I did use a pound of flaked corn, but it was for 5 gallons.

No this is for a 6.5 gallon boil & 5 gallon ferment. In total it is 6 pounds of malted barley and one pound of flaked corn - so 7 pounds of grain for 6.5 to 7 gallons of spring water. I figured it would make a fine beer. Saflager 34/70 is what I intend to use. I can alter the hops schedule, but my water source I want to stay with.

 

[Nantahala Brews]

It does seem like a Pre-Prohibition lager, bitterness would be @ 15-20 IBU's.

The corn is fine, it's only 16%. You could go as high as 25-30% and still get conversion with the 2 row, assuming it's an American variety.

I was very interested in a Pre-Prohibition beer. I like them very well. A 'small beer' or a 'table beer' is the end product I am trying to make here.

 

[Ward Chillington]

All American Table Mutt...and we all know mutts make the best dogs!

You can browse the fermentables, it's in the 4th option on the top toolbar..to the right of the community option, and from there are the various styles a grain is used in but I don't think backing into a style is really the right way to get to some style. But hey, if I can brew a bastardized English Mild with Kveik and make up some noble sounding name like "Norwegian Farmhouse Mild", and it tastes good...who cares what style it is!

Brew on and welcome!