Need a boring recipe

[garyhead.design]

So we are putting on a 18th birthday party for my baby brother. So we are talking dozens of stupid 18 to 20 who want to drink boring lagers.

I know it's opening up a world responses, but I'm after a really good, simple AG recipe. I have stacks of noble hops and 25g of POR flowers plus sack of pils malt amongst some others.

Can anyone recommend a recipe and please only post if the recipe has had proven success amongst a similar crowd.

Cheers

Gary

 

[bradsbrew]

This here one has gone well with the average aussie beer drinker and is now my house lager recipe. As you can see by the notes, even though its a lager, it has been brewed- fermented- kegged- finished in under a month. Onto the second keg now. You can sub the hop I used for anything to 20-25 IBU.

Australian Premium Lager

Recipe Specs
----------------
Batch Size (L): 60.0
Total Grain (kg): 12.000
Total Hops (g): 30.00
Original Gravity (OG): 1.042 (°P): 10.5
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 4.23 %
Colour (SRM): 3.0 (EBC): 6.0
Bitterness (IBU): 23.9 (Average - No Chill Adjusted)
Brewhouse Efficiency (%):
Boil Time (Minutes): 90

Grain Bill
----------------
9.500 kg Pilsner TF Floor malted(79.17%)
2.000 kg Wheat Malt (16.67%)
0.500 kg Cane Sugar (4.17%)

Hop Bill
----------------
30.0 g Columbus Pellet (14.2% Alpha) @ 90 Minutes (First Wort) (0.5 g/L)

Misc Bill
----------------

Single step Infusion at 64°C for 90 Minutes.
Fermented at 10°C with Wyeast 2042 - Danish Lager

Notes
----------------
Pilsener malt was T F floor malted pilsener.

Cube that was fermented with the brew cellar european lager at 17* was pitched on 04/03 pm then kegged on the 10/03. Tasting nice on the 11th am. Keg finished 27/03

Recipe Generated with BrewMate

 

[Bribie G]

Brad's looks the Nads.

Looks like Brad used two different yeasts for the two different cubes. The one thing I'd take issue with is the Danish at 10°

CUB use a similar yeast which they run at 13° for a few days then let it gradually rise to around 18 or 19 to finish it off. TThis gives the slight hint of mouse piss and metallic.

Also in the mashing they apparently do a long mash at low 60s - spot on Brad - but also ramp up for a good long mashout at 78. According to someone who knows who posts here nudge wink.

 

[lukiferj]

Not a lager but still very light and seems to keep the hordes happy (as well as being drinkable). Bland enough for most but still some flavour

I have made this a couple of times with a few different american hops with IBU between 20-25.

Ultra Pale Ale
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 3.939
Total Hops (g): 37.00
Original Gravity (OG): 1.040 (°P): 10.0
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 3.93 %
Colour (SRM): 3.5 (EBC): 6.9
Bitterness (IBU): 27.9 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 76
Boil Time (Minutes): 60

Grain Bill
----------------
3.880 kg Pilsner (98.5%)
0.059 kg Caramunich I (1.5%)

Hop Bill
----------------
15.0 g Amarillo Pellet (8.6% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
7.0 g Amarillo Pellet (8.6% Alpha) @ 5 Minutes (Boil) (0.3 g/L)
15.0 g Cascade Pellet (7.8% Alpha) @ 5 Minutes (Boil) (0.7 g/L)

Misc Bill
----------------
0.5 g Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 65°C for 90 Minutes.
Fermented at 18°C with Safale US-05

 

[Bada Bing Brewery]

Chappo's Aussie lager is a winner. Done many times and always well received
Cheers
BBB

Aussie lager (Australian Premium Lager)
Original Gravity (OG): 1.044 (°P): 11.0
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.32 %
Colour (SRM): 3.3 (EBC): 6.5
Bitterness (IBU): 31.4 (Average - No Chill Adjusted)
79.59% Weyermann Boh Pilsner
16.33% Rice cooked (Jasmine) about 800g for 21L batch
4.08% Carapils (Dextrine)
1 g/L Pride of Ringwood (9.2% Alpha) @ 40 Minutes (Boil)
0.5 g/L Pride of Ringwood (9.2% Alpha) @ 10 Minutes (Boil)
0.4 g/L Pride of Ringwood (9.2% Alpha) @ 0 Minutes (Boil)
0.3 g/L CaSO4 @ 10 Minutes (Boil)
Single step Infusion at 64°C for 65 Minutes. Boil for 80 Minutes
Fermented at 10°C with Saflager S-23

 

[Nick JD]

Cascade CPA (Australian Pale Ale)

Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 4.91 %
Colour (SRM): 3.3 (EBC): 6.4
Bitterness (IBU): 37.2 (Average)

100% Pilsner

1.5 g/L Cascade (8.9% Alpha) @ 60 Minutes (Boil)


Single step Infusion at 64°C for 60 Minutes. Boil for 60 Minutes

Fermented at 20°C with WLP009 - Australian Ale


Recipe Generated with BrewMate

 

[bradsbrew]

Brad's looks the Nads.

Looks like Brad used two different yeasts for the two different cubes. The one thing I'd take issue with is the Danish at 10°

CUB use a similar yeast which they run at 13° for a few days then let it gradually rise to around 18 or 19 to finish it off. TThis gives the slight hint of mouse piss and metallic.

Also in the mashing they apparently do a long mash at low 60s - spot on Brad - but also ramp up for a good long mashout at 78. According to someone who knows who posts here nudge wink.

Yep you are right Bribie, except it was the usual 3 cube batch, I used the brew cellar european lager yeast on one cube and have used S23 on the second cube. Havn't used the danish yet on this brew but will take your advice on the temp steps for it. I recall that being mentioned .
With this batch I done the ramp to 78 for a 15 minute mash out.

Cheers

 

[ben_sa]

My simple ale i have on tap most times is:
23L batch
4.5kg pils
.25 Wheat
.1 dark crystal
30g POR @ 60min
Mash around 64 for 60mins

Ive made it with US05, 1272, 1056, 1450, favourite is 1272 if you have it

Cheap as chips and simple as!

 

[The Village Idiot]

Chappo's Aussie lager is a winner. Done many times and always well received
Cheers
BBB

Aussie lager (Australian Premium Lager)
Original Gravity (OG): 1.044 (°P): 11.0
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.32 %
Colour (SRM): 3.3 (EBC): 6.5
Bitterness (IBU): 31.4 (Average - No Chill Adjusted)
79.59% Weyermann Boh Pilsner
16.33% Rice cooked (Jasmine) about 800g for 21L batch
4.08% Carapils (Dextrine)
1 g/L Pride of Ringwood (9.2% Alpha) @ 40 Minutes (Boil)
0.5 g/L Pride of Ringwood (9.2% Alpha) @ 10 Minutes (Boil)
0.4 g/L Pride of Ringwood (9.2% Alpha) @ 0 Minutes (Boil)
0.3 g/L CaSO4 @ 10 Minutes (Boil)
Single step Infusion at 64°C for 65 Minutes. Boil for 80 Minutes
Fermented at 10°C with Saflager S-23

Dumb question of the day......Is the weight of rice the cooked weight or pre cooked??

 

[mfeighan]

Grazza's Rice Lager

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 55.00 Wort Size (L): 55.00
Total Grain (kg): 10.25
Anticipated OG: 1.046 Plato: 11.45
Anticipated SRM: 4.0
Anticipated IBU: 17.1
Brewhouse Efficiency: 72 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
73.2 7.50 kg. Weyermann Pilsner Germany 1.038 2
19.5 2.00 kg. Flaked Rice Generic 1.040 0
7.3 0.75 kg. TF Caramalt UK 1.034 19

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
75.00 g. Czech Saaz Pellet 3.50 15.7 60 min.
25.00 g. Czech Saaz Pellet 3.50 1.4 15 min.


Yeast
-----

WYeast 2042


55°C 10 min
65°C 60 min
70°C 10 min

It is my staple recipe for lager lovers, nice and light this gets inhaled. i brought it along to Nev's Case swap seemed to go down well

 

[Rowy]

If the recipe data base was up there is a recipe on it called 'Parched as Bro' Pale Ale. If you use Notto you can have it ready in a week it is claimed. I tried it and it took about 10days including CC'ing but I wasn't in a huge rush 7 days is doable.. It is a fairly inoffensive drop that uses Galaxy. Well that's what I used Easy and quick keg filler and drinkable for all comers. You could bugger around with the grain additions to bring the ABV down so the little pricks don't get too pissed too quickly. Just tell them it's heavier than it is. Anyway someone on here would probably have the recipe.

 

[Rowy]

Sorry OP I see you only have Pils. Disregard my last post.

 

[jyo]

This one is always a hit. Though I do like the look of Mikey's lager.

Case swap 2011 Simple Saaz Blonde
Blonde Ale

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.720
Total Hops (g): 55.00
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.52 %
Colour (SRM): 4.4 (EBC): 8.7
Bitterness (IBU): 22.8 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 72
Boil Time (Minutes): 90

Grain Bill
----------------
4.000 kg Pilsner (84.75%)
0.500 kg Wheat Malt (10.59%)
0.120 kg Caramalt (2.54%)
0.100 kg Biscuit (2.12%)

Hop Bill
----------------
44.0 g Saaz Pellet (3.6% Alpha) @ 60 Minutes (Boil) (1.9 g/L)
11.0 g Saaz Pellet (3.6% Alpha) @ 10 Minutes (Boil) (0.5 g/L)

Misc Bill
----------------

Single step Infusion at 65°C for 90 Minutes.
Fermented at 15°C with Danstar Nottingham

 

[mfeighan]

yeah jyo i have had and enjoyed your saaz blonde 2x case swaps ago?

 

[jyo]

Yeah, Mikey. It still makes an appearance around here from time to time.

I don't recall your lager at the case swap.... :drinks:

 

[Spoonta]

jyo beers is a good drop and piss easy brew to make

 

[jimmyfozzers]

Dumb question of the day......Is the weight of rice the cooked weight or pre cooked??

Was just thinking the same thing.

 

[Bada Bing Brewery]

Dumb question of the day......Is the weight of rice the cooked weight or pre cooked??

Dry weight ... cook the shit out of it so that it is a mushy mess and throw it in when grain is at mash temp. If 3V then some rice gulls will help with recirculation

Cheers
BBB

 

[mfeighan]

or just rice flakes, then you dont have to cook the shit out of it