Need a recipe that commercial beer drinkers may like
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buzd
Well-Known Member
I have a cream ale carbonating that I brewed for that purpose. We will see how it comes out. It's pretty mild so far, so maybe they will like it.
meatcleaver
Well-Known Member
a Helles lager
80/20 pils/Vienna
any noble hop to 20-25 IBU
ferment w/34-70
shoot for an OG around 1.050, FG 1.010
80/20 pils/Vienna
any noble hop to 20-25 IBU
ferment w/34-70
shoot for an OG around 1.050, FG 1.010
treacheroustexan
Well-Known Member
My experience with this has been pretty negative. Most won't like it.
Best success i had was a 70% 2-row, 30% rice, 1.048, 15 IBU (lol 1oz hops for 10G) *LAGER*. Killed a keg in a couple hours.
When i put out a german pilsner the following year almost no one went back for seconds even though it was amazing.
Best success i had was a 70% 2-row, 30% rice, 1.048, 15 IBU (lol 1oz hops for 10G) *LAGER*. Killed a keg in a couple hours.
When i put out a german pilsner the following year almost no one went back for seconds even though it was amazing.
TexasDroughtBrewery
Well-Known Member
I would say a Helles is a great lager to try..I would say Hard Lemonade ALWAYS goes well or if your looking for an ale stick with a Kolsch
Lemonade recipe I have tried and it works:
Ingredients (makes 6-7 gallons):
- 12 cans preservative-free Lemonade concentrate (I use Nature's best
brand from Aldi's cause it is cheap, Minute Maid is another option)
- 1 lb Extra light or Pilsen Light Dry Malt Extract
- 2.5 lbs corn sugar
- Yeast nutrient
- Lalvin EC-1118 Champagne Yeast (THIS YEAST IS VERY IMPORTANT, OTHER CHAMPAGNE YEASTS HAVE A HARD TIME WITH THE ACIDITY OF THE LEMONADE, BE SURE TO FOLLOW THE YEAST PREPARATION INSTRUCTIONS BELOW AS WELL)
- Potassium Sorbate
- Appx 8 cups regular cane sugar
Rehydrate yeast:
Rehydrate yeast by combining 1 cup warm water with 1 tbsp of lemonade concentrate and just a couple yeast nutrient pellets with Lalvin EC-1118 Champagne yeast, Allow to sit for at least a half hour. You should see vigorous action in the yeast when ready.
Brewing the wort:
In a 2.5+ gal brew pot, combine 1 lb Pilsen Light Dry Malt Extract (DME) with 3 lbs corn sugar to appx 2 gal boiling water. This will give you appx 9% abv when finished. To increase alcohol, increase sugar and/or DME, use less sugar to lower ABV). Stir until completely disolved Remove from heat, and 7 tsp yeast nutrient.
Combine wort in large plastic fermentor bucket with 10 cans lemonade concentrate, and enough cold water to fill bucket to bring total volume to 6 gal. Make sure temp is between 65 - 75 degrees, and take initial hydrometer reading. Pitch in your yeast starter. Put lid and airlock on fermentor and allow to ferment at room temp.
Kolsch recipe (I have not tried its in my queue)
7 lbs. German pilsner malt
1 lb. Wheat malt
2.75 oz. of 3.9AA Hallertau for 60 minutes (25-27 IBU's)
If you can do a step mash then do a 127 degree rest for 15 minutes then 148.
If not then do a single infusion at 148 for 90 minutes and do an iodine test.
90 minute boil unless your system is set up for 60 minutes.
Wyeast 2565 Kolsch yeast at 60 degrees.
On our system this works out to:
OG 1.046
IBU's 26.4
The pictures i the Helles Recipe, which is really good ive made it twice.
Lemonade recipe I have tried and it works:
Ingredients (makes 6-7 gallons):
- 12 cans preservative-free Lemonade concentrate (I use Nature's best
brand from Aldi's cause it is cheap, Minute Maid is another option)
- 1 lb Extra light or Pilsen Light Dry Malt Extract
- 2.5 lbs corn sugar
- Yeast nutrient
- Lalvin EC-1118 Champagne Yeast (THIS YEAST IS VERY IMPORTANT, OTHER CHAMPAGNE YEASTS HAVE A HARD TIME WITH THE ACIDITY OF THE LEMONADE, BE SURE TO FOLLOW THE YEAST PREPARATION INSTRUCTIONS BELOW AS WELL)
- Potassium Sorbate
- Appx 8 cups regular cane sugar
Rehydrate yeast:
Rehydrate yeast by combining 1 cup warm water with 1 tbsp of lemonade concentrate and just a couple yeast nutrient pellets with Lalvin EC-1118 Champagne yeast, Allow to sit for at least a half hour. You should see vigorous action in the yeast when ready.
Brewing the wort:
In a 2.5+ gal brew pot, combine 1 lb Pilsen Light Dry Malt Extract (DME) with 3 lbs corn sugar to appx 2 gal boiling water. This will give you appx 9% abv when finished. To increase alcohol, increase sugar and/or DME, use less sugar to lower ABV). Stir until completely disolved Remove from heat, and 7 tsp yeast nutrient.
Combine wort in large plastic fermentor bucket with 10 cans lemonade concentrate, and enough cold water to fill bucket to bring total volume to 6 gal. Make sure temp is between 65 - 75 degrees, and take initial hydrometer reading. Pitch in your yeast starter. Put lid and airlock on fermentor and allow to ferment at room temp.
Kolsch recipe (I have not tried its in my queue)
7 lbs. German pilsner malt
1 lb. Wheat malt
2.75 oz. of 3.9AA Hallertau for 60 minutes (25-27 IBU's)
If you can do a step mash then do a 127 degree rest for 15 minutes then 148.
If not then do a single infusion at 148 for 90 minutes and do an iodine test.
90 minute boil unless your system is set up for 60 minutes.
Wyeast 2565 Kolsch yeast at 60 degrees.
On our system this works out to:
OG 1.046
IBU's 26.4
The pictures i the Helles Recipe, which is really good ive made it twice.
My recommendation would be a pale ale for your BMC buddies. Just find a recipe that does not go overboard on the hop additions. EdWort's Haus Pale Ale is one many of us on HBT have made, and I give it thumbs up. 
https://www.homebrewtalk.com/showthread.php?t=31793
https://www.homebrewtalk.com/showthread.php?t=31793
I regularly brew two ales that are light, easy to drink, mild and that *usually* go down ok with Miller/Coors/Bud aficionados. The first is a summer wheat ale and the second is a cream ale. Two keys:
1) Get the beers clear. Cold crash and lager for a week or two if possible. Most folks who don't drink craft beer will be put off by a hazy beer.
2) Make the beer as clean as possible, with as few esters as possible. Use a yeast with a clean fermentation profile, like US-05/American Ale/California Ale, pitch enough of it, pitch it at 65F or less, ferment it at 65F, give it plenty of time to clean up after itself after active fermentation is completed.
Here's the recipes for the summer wheat (which won a medal last summer) and the cream ale:
http://www.singingboysbrewing.com/Wheat-Ale.html
http://www.singingboysbrewing.com/Cream_Ale.html
1) Get the beers clear. Cold crash and lager for a week or two if possible. Most folks who don't drink craft beer will be put off by a hazy beer.
2) Make the beer as clean as possible, with as few esters as possible. Use a yeast with a clean fermentation profile, like US-05/American Ale/California Ale, pitch enough of it, pitch it at 65F or less, ferment it at 65F, give it plenty of time to clean up after itself after active fermentation is completed.
Here's the recipes for the summer wheat (which won a medal last summer) and the cream ale:
http://www.singingboysbrewing.com/Wheat-Ale.html
http://www.singingboysbrewing.com/Cream_Ale.html
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I've had really good success for the same situation by making a simple 2-row SMaSH with ~20 IBU, all early-mid hop additions. It'll be plain-jane as f*&k, but that's pretty much what you need to pander to Bud drinkers.
If you can do 10gal batches, dry-hop one bucket so that you have something a bit more interesting for yourself to drink, and serve the vanilla to the guests.
If you can do 10gal batches, dry-hop one bucket so that you have something a bit more interesting for yourself to drink, and serve the vanilla to the guests.
I second the thoughts on light ales already mentioned.
Or go another route. Brew what you like and if they like it fine, if not, oh well. I find that whatever I offer gets drunk. Give them something tasty and show them there are other options available.
Or go another route. Brew what you like and if they like it fine, if not, oh well. I find that whatever I offer gets drunk. Give them something tasty and show them there are other options available.
addled_mind
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BierMuncher's Centennial Blonde works real well too.
https://www.homebrewtalk.com/showthread.php?t=42841
https://www.homebrewtalk.com/showthread.php?t=42841
I've been recommending this one a fair bit lately, but a nice kolsch or blonde ale would be a good way to go.
KOLSCH
95% 2 Row
5% Vienna
1.5 oz hallertauer @ 60
0.5 oz hallertauer @ 15
WY 2656 Kolsch
Switch to something like Cascade hops and US-05 yeast and it becomes a blonde.
KOLSCH
95% 2 Row
5% Vienna
1.5 oz hallertauer @ 60
0.5 oz hallertauer @ 15
WY 2656 Kolsch
Switch to something like Cascade hops and US-05 yeast and it becomes a blonde.
