Crisp Beer

How do you make the beer crisp? Finally drinkin Yoopers Cream Ale..tastes great, but just does have that crispness......it's too smooth

add some amylase enzyme in a secondary for two weeks. There's a recip for a little yellow fizzy BMC clone that uses it. takes the FG down real low

You need to adjust the mash to take away the malt character or ferment to a lower F.G.

yep....mash at a lower temp, and use a high attenuating yeast.

I make a recipe that is 2-row, carapils, and minute rice that comes out very crisp. I mash it at 148.

I mashed at 150.and used San Diego Super Yeast

Can you brew lagers? Mash reeeeeally low (146ish) and use about 20% corn or rice, and use an American lager yeast.

never brewed a lager, but I have the means to. I'm gonna brew the Centennial Blonde(Bier Munchers Recipe) tomorrow or Monday....will think about mashing it a few degrees cooler?

how low should I go?

I made a light hybrid lager with WL029 German ale/kolsh yeast. I used german & Czech hops for that light spicy thing that,mixed with the profile created by the yeast,made a light crislpness that's been pretty good. The best part is the yeasts' ideal range is 65-69F! Makes a light malt profile that's pretty well balanced with the hops.

today.....strike water @ 160 , added grain bill, mashed at 148-150 for 75 mins. Efficiency looks to be 70% (OG1.044) time will tell for crispy beer

PackerfaninSanDiego said:

today.....strike water @ 160 , added grain bill, mashed at 148-150 for 75 mins. Efficiency looks to be 70% (OG1.044) time will tell for crispy beer

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Grain bill?

JLem said:

Grain bill?

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with over 3000 posts and you don't know what a grain bill is? hehehehe

Lower your OG. Low gravity beers taste like crap until they've carbed for a couple of weeks, then they shine, and they are "crisp". Keep the crystal malts to a minimum.

To make a truly crisp beer though, a german pilsner with pilsner malt and noble hops, fermented cold, with a LOT of lager yeast will do it for you. Every spring I make a metric ton of the stuff, get it in kegs, and lager for the summer. I've got a bunch going right now.

+1.. I didn't get really crisp beers until I started making lagers. I've made a few kolsch's that were pretty crisp, but it's not the same as a nice crisp clean German lager..

PackerfaninSanDiego said:

with over 3000 posts and you don't know what a grain bill is? hehehehe

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Good chance he was asking what your grain bill was, not what a grain bill is.

whitehause said:

Good chance he was asking what your grain bill was, not what a grain bill is.

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He knows, he was being a smarty pants...

Bulls Beers said:

+1.. I didn't get really crisp beers until I started making lagers. I've made a few kolsch's that were pretty crisp, but it's not the same as a nice crisp clean German lager..

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will see after this batch of yellow fizzy beer,,,,,if I'm not happy. I'll go the lager route,,but according to Yoopers recipe, it's supposed to be crisp

PackerfaninSanDiego said:

will see after this batch of yellow fizzy beer,,,,,if I'm not happy. I'll go the lager route,,but according to Yoopers recipe, it's supposed to be crisp

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Good luck, but I found that lagers are the way to go...IMO.

I'd look at your water chemistry. Even with a low FG, if your chlorides are high you get a soft, rounded malt character. Add a tsp of gypsum per 5gal to your next mash--should help significantly (if you are getting a low FG already, that is).

Piratwolf said:

I'd look at your water chemistry. Even with a low FG, if your chlorides are high you get a soft, rounded malt character. Add a tsp of gypsum per 5gal to your next mash--should help significantly (if you are getting a low FG already, that is).

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I will take a look at it.......wouldn't hurt either way

SpentGrains said:

He knows, he was being a smarty pants...

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I doubt it