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01A1. American Light Lager

101 calories 10 carbs
Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.023 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 101 calories (Per 12oz)
Carbs: 10 g (Per 12oz)
Created Sunday August 20th 2017
1.031
1.007
3.11%
10.19
2.17
5.4
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 83.3%
1 lb Flaked Rice1 lb Flaked Rice 40 0.5 16.7%
6 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Boil at 208 °F 60 min 8.63 66.7%
0.25 oz Domestic Hallertau0.25 oz Domestic Hallertau Hops Pellet 3.9 Boil at 208 °F 10 min 1.56 33.3%
 
Mash Guidelines
Amount Description Type Temp Time
1.75 qt Strike Water (Flaked Rice) Infusion 124 °F --
qt Beta-glucanase Rest (Flaked Rice) Temperature 113 °F 20 min
qt Protein Rest (Flaked Rice) Temperature 131 °F 15 min
8.75 qt Strike Water Infusion 154 °F 60 min
qt Mash Out Temperature 170 °F 15 min
20.2 qt Batch Sparge Sparge 170 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
29.61 ml Phosphoric acid Water Agt Mash 1 hr.
8.15 g Phosphoric acid Water Agt Sparge 15 min.
 
Yeast
White Labs - American Lager Yeast WLP840
Amount:
1 Each
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 244 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6.9 oz       CO2 Level: 3 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
Highly carbonated, very light-bodied, nearly flavorless lager designed to be consumed very cold. Very refreshing and thirst quenching.

Aroma:
Low to no malt aroma, although it can be perceived as grainy, sweet, or corn-like if present. Hop aroma is light to none, with a spicy or floral hop character if present. While a clean fermentation character is desirable, a light amount of yeast character (particularly a light apple fruitiness) is not a fault. Light DMS is not a fault.

Appearance:
Very pale straw to pale yellow color. White, frothy head seldom persists. Very clear.

Flavor:
Relatively neutral palate with a crisp and dry finish and a low to very low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Hop flavor ranges from none to low levels, and can have a floral, spicy, or herbal quality (although rarely strong enough to detect). Low to very low hop bitterness. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may accentuate the crispness of the dry finish. Clean lager fermentation character.

Mouthfeel:
Very light (sometimes watery) body. Very highly carbonated with slight carbonic bite on the tongue.

Comments:
Designed to appeal to as broad a range of the public as possible. Strong flavors are a fault.

History:
Coors briefly made a light lager in the early 1940s. Modern versions were first produced by Rheingold in 1967 to appeal to diet-conscious drinkers, but only became popular starting in 1973 after Miller Brewing acquired the recipe and marketed the beer heavily to sports fans with the “tastes great, less filling” campaign. Beers of this genre became the largest sellers in the United States in the 1990s.

Characteristic Ingredients:
Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts. Additional enzymes can further lighten the body and lower carbohydrates.

Style Comparison:
A lighter-bodied, lower-alcohol, lower calorie version of an American Lager. Less hop character and bitterness than a Leichtbier.

Vital Statistics:
OG: 1.028 – 1.040
FG: 0.998 – 1.008
ABV: 2.8 – 4.2%
IBUs: 8 – 12
SRM: 2 – 3

Commercial Examples:
Bud Light, Coors Light, Keystone Light, Michelob Light, Miller Lite, Old Milwaukee Light

Tags:
session-strength, pale-color, bottom-fermented, lagered, north-America, traditional-style, pale-lager-family, balanced.


RESTS

  1. Beta-glucanase rest
    • 97-113 F
    • 20 min
    • Followed by Protein Rest @ 122F
    • Starchy Adjuncts:
    o	Unmalted Grains<br />
    o	Flaked Wheat<br />
    o	Flaked Rice<br />
    o	Flaked Corn<br />
    o	Rye<br />
    o	Oats<br />
    
  2. Protein Rest
    • 122-131 F
    • 10-20 min
    • Under-modified malts
    • Starchy adjuncts
    • Improves chill haze and head retention
    • Include: German and Belgian malts - esp. Pils
    • Skip: British and American malts
    • Allow proteolytic enzymes to work
    o	Primarily proteases an peptidases<br />
    
  3. Amylase Rest (in a single-infusion mash)
    • 148-158 (with 151-154 F being best)
    • Lower range (148-150F): less body, more fermentability, higher potential alcohol.
    • Higher range (156-158F): chewier, sweeter beer w/increased quantity of dextrins.
  4. Lauter Rest (mash-out)
    • 170 F
    • 15-20 min
    • Mash enzymes will be denatured


    MASH THICKNESS
  5. A thicker mash can better protect enzymes.
  6. German brewers typically used a thinner mash.
    • 1.75 - 2.5 quarts per pound
    • Directly heated systems
    • Often use decoction mashing
    • Tend to make lighter-colored beer


    MASH
  7. Add 1-pound rice hulls to every 5-pounds of grain to help keep mash temperature evenly distributed and help facilitate sparging.
  8. Do NOT use step mash w/high modified malts - esp. English malts.

    HOPS
  9. German Pils-based beers:
    • Hallertauer
    • Tettnang
  10. American beers:
    • Cascade
    • Centennial
    • Amarillo
    • Simcoe
    • Citra
    • Summit
    • Sorachi Ace


    BOIL
  11. In paler beers without Pils malt, use a 60-75 min boil.


    KEGGING & BOTTLING
    • At kegging/bottling, check the final pH of the beer to make sure it is 4.5 or less and adjust it downward with phosphoric acid if necessary (shouldn't be often).
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  • Last Updated: 2019-11-07 21:44 UTC
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