We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...
Beer Style: Lite American Lager
Recipe Type: extract
Yield: 5.5 US gallons
This is the EXTRACT version of a recipe I posted earlier. So if you prefer all grain, see the other recipe by the same title
First off is using a grain bill that has enough malt backbone to balance the hops, without creating too much alcohol. For this, I am relying on Maris Otter malt as the base, with a few pounds of Dark Munich malt. Maris Otter is bready, malty, rich, and used in a lot of English style ales. However, I feel like it will be an ideal base for this sessionable hoppy beer. Dark Munich adds yet more bread and malt, with nice aromatics that are almost honey-like. Rounding out the bill is a decent portion of crystal 60 malt for sweetness, body and head retention. We’ll try a mash temperature of 154F (for the all-grain version) that is a little on the high side for a more dextrinous, less fermentable wort that will add more body to the final beer. For yeast we’ll keep things simple, using any of three similar neutral American Ale strains, though it has been suggested to use a less attenuative yeast, such as an English strain, to add body and complexity.
Now, onto the hops! In this recipe I’m using first wort hopping, where hops are added before the wort is brought to a boil. This will hopefully mellow out the bitterness somewhat, paving the way for hop-bombing near the end of the boil and the nice aromatics that come from a blend of dry hops. I plan on dry hopping for only 4 days, in order to reduce contact time that can lead to grassy notes lingering on the tongue.
Original Gravity: 1.042
Final Gravity: 1.011
Alcohol by Vol: 4.1%
Bitterness IBU: 50
Recipe Type: extract
Yield: 5.50 US Gallons
Steep the Dark Munich and Crystal 60 malts at 150-155F for 30 minutes. Remove steeping grains, turn off flame and add extracts, mixing until dissolved. Add in first wort hop addition, turn the flame back on and boil as normal, following hopping schedule. Follow chilling and fermentation schedule as above, dry hopping after primary fermentation is complete.