Loving the series so far. It would be nice if you could add metric units for non american viewers, I always have to pause de video and find some unit converter when watching :(
So you basically made a cream ale. You can go ahead and cross that one off the list. Honestly, that's like a perfect cream ale recipe and the yeast choice swayed it for me. Awesome vids and awesome series!
Haha, well my take on cream ale coming up in the next video. And it did taste different to this beer. Maybe my cream ale is actually an American lager? ;-)
Love you videos! and this one as well.. But, isn't Budweiser actually brewed with rice rather than corn? I know Coors banquet uses corn? keep up the great Vids!!
As a beginner brewer, this makes brewing a lager seem much more straightforward. Any chance you could provide a full recipe/method? I.e. Mash volume and boil volume etc.
The water volume is pretty specific to the brewing equipment you are using. I just plug the recipe into BeerSmith and it tells me the water volume to use for my gear.
2-row and Vienna malt, flaked corn... but what about the rice? I appreciate that yours has more 'flavor'. I think you gave a favorable view of 'American Lager'. As an American, I thank you. I had thought the real birth of American lager was due to World War II. Prohibition had ended and brewers were starting to ramp back up when it started. Grains were rationed and so the substitution of Barley was made up with the addition of corn and rice. Hops, mainly from Germany, and the loss of much of the English Hops harvest was destroyed during the Battle of Britain bombings, and so was severely reduced due to lack of availability. This resulted in a weak flavor and low hop presence in American beer. Since this was the beer that our fathers drank in the war, it was the beer they became accustomed to after the war, and why it took so long for Full bodied, high gravity beers to become dominate in the U.S. today. Old laws, and flavor preferences take time to change.
Actually, grain substitutes of corn and rice were very prevalent before prohibition, but most of the rest of that is true. Most people still drink low flavor beers, but my assumption is that this is due more to the reasons why people drink beer. You've seen in Europe as beer consumption has become more and more social, as oppose to someone enjoying a nice drinking session after work, that they have also gravitated towards more drinkable and less intense beer styles. Strong Ales have been replaced in England by German lagers along with less intense Irish stouts for instance, and in Germany, you've seen traditional darker lagers get replaced by lighter ones, especially in festive and social settings. In America, beer was a lot more social for a lot longer, and especially with the fact that young people who drink for the first time in America are more lightly to do so at a party or private social setting than a young European, they are more likely to drink a very drinkable, inoffensive style. If you were buying beer for yourself only all the time, you'd buy something that is perfectly suited to your tastes, but if you were buying (or making a festbier) for lots of people, would you rather buy 5 different full flavored beers that might leave someone dissatisfied still, or would you just get something that's cheaper and won't offend anyone? Natural market forces seem to drive party beer away from strong, bold flavors and more towards mute drinkability, and America was just a lot further along on that path.
When you get to the pre prohibition ales make sure to get corn grits and do a cereal mash. I like to make a Hamms pre prohibition recipe. Im actually drinking a glass of it right now. The brew day is very lengthy due to the cereal mash process but it is well worth it. There is a lot of flavor to this beer along with just a bit of hoppy character on the backside. I think you would enjoy this beer. Great job on the videos. If you would like a copy of my Hamms pre prohibition recipe I could send it to you. Cheers.
Great series. I love the challenge of going through everything one by one, and I expect to be inspired to brew a few new things as you go along. One non-beer question, what song is that?
Thank you! All the music in my videos comes from Artlist. In this video the music is Underrated by FVMELESS, Campfire by Greg McKay, Help Me Stand by John Isaac, and Betula Lenta by Shahar Haziza.
I think you totally missed the style. Vienna is totally wrong. Ale yeast is totally wrong. This should be 70% 6-row, 30% Corn Grits, cluster bittering hops, a kiss of noble hops at the finish (Hallertau, Saaz, etc) - HERE is where you should use the Budweiser yeast. Save your creative touches for 27A. Historical Beer: Pre-Prohibition Lager...
Thanks for the feedback, I like the sound of that recipe. The result seems quite "American lagery" to me, which surprised me a bit given the ale yeast experiment. If I saved creative touches til 27A I'd be waiting 2 years :-). Thanks for watching.
@@TheHomebrewChallenge I agree with the feedback. I see the value of this series as a mini-reference on how to brew a competition example of each style. While this is likely and enjoyable light ale, I cannot see it competing side by side with a good American Lager example. My suggestions (other than sticking to the style) would be 1) to spend a few minutes discussing the style guidelines and common ingredients and 2) to change the tasting section to be geared to the style (not so much "this tastes good") with potentially having a side by side tasting with the example beer.
Hey! Fosters was way more popular overseas than in Australia. You would be hard pressed to find a single person here drinking that shit! But they certainly sold a lot in the USA and Europe! Hahaha
Love these videos (especially the editing quality!), but ... are you sure you didn't accidentally brew a blonde ale instead of an American lager? I mean, the grain bill and (above all) the fermentation method would definitely go more in the blonde direction I think.
I'm trying to figure out which brewery you were at in the beginning there in Pittsboro, but I'm having trouble figuring out the name. Could you describe where that is so that I could try Mr. Vincent's beer?
@@jmgacousticmusic a lager is supposed to be malt forward with good flocculation and little to no ester taste. only a "lager" style yeast gives you those qualities. I know what lager means in terms of rest time etc.
@@marcgamelin2514 there are many many "lager" styles each with their own characteristics. I was just replying to your claim that basically the only thing that defines a lager is the yeast used. Us-05 is a clean high floc yeast that if used with an appropriate wort and fermentation process followed by lagering will produce a lager despite being an ale yeast.....
@@jmgacousticmusic Lager really is turning into a sliding scale it seems. But technically to be considered a lager it has to sit in cold storage for a couple months. That's what the lagering part is. The question is can an ale yeast do that, I think it can since we store ales in the fridge for long periods of time and serve cold anyways. So yes you can lager an ale.
Really love the videos you have put out. I have been watching many several times even. I wanted to know how good / easy it is to brew 5 gallon batches on your 10G system. I saw the video you did when you changed out the sparge arm and noticed was a 5 gallon batch as well. I was looking to buy the same system and just wondered how hard it was to do a 5gal batch, keeping the element covered and all.
Thanks Brian, appreciate the kind words. The system works reasonably well with 5G but there are a few downsides. The biggest issue is making sure there is enough water in the bottom kettle to keep the heating element immersed. Needs at least 5 gallons. Given that the water is split approximately 50/50 across the two kettles it meant that I struggled to brew 5G batches of some smaller beers. My work around was to start with more water than was strictly needed for the recipe and then extend the boil by 15 or 30 mins to boil that water off until I got to the wort volume I wanted. I've since moved to a smaller system as I'm only ever brewing 5G batches now. But if you generally want to brew 10G and the occasional 5G the system works well. I must have brewed a couple dozen 5G batches on this equipment.
Awful hard to make a Budweiser clone without using rice. The German immigrants used rice to lighten up the beer, which was darker due to the different grain available in the US.
What tasteless Aussie beers has your old man tasted? I'm curious because I'm an Aussie and I am ashamed of the beers that are favoured by the majority here.
Everyone to their own but American lager is either sweet or over hopped. Bud is awful...... Not really any good ones over there and I have tried on many occasions.... Also American IPA is generally far too hoppy and not very subtle. Love my holidays over there but I can never wait to get back to UK for some real beer.
Loving the series so far. It would be nice if you could add metric units for non american viewers, I always have to pause de video and find some unit converter when watching :(
Great feedback - yes, this is coming starting in next week's video. Thanks for watching!
So you basically made a cream ale. You can go ahead and cross that one off the list. Honestly, that's like a perfect cream ale recipe and the yeast choice swayed it for me. Awesome vids and awesome series!
Haha, well my take on cream ale coming up in the next video. And it did taste different to this beer. Maybe my cream ale is actually an American lager? ;-)
Beer brings us all together. 🍻
Love you videos! and this one as well.. But, isn't Budweiser actually brewed with rice rather than corn? I know Coors banquet uses corn? keep up the great Vids!!
Can you please send a link for his classes. I couldn't make it out from the video.thank you
Its easy to make American Lagers. You just open the lid to the bucket and pour water in there. Then you pour the liquid directly into bottles or cans.
As a beginner brewer, this makes brewing a lager seem much more straightforward. Any chance you could provide a full recipe/method? I.e. Mash volume and boil volume etc.
The water volume is pretty specific to the brewing equipment you are using. I just plug the recipe into BeerSmith and it tells me the water volume to use for my gear.
Nice video! If you add percentages for the malts it'll help with scaling the recipe up or down.
Good point. Have been meaning to start adopting percentages for malt.
Thanks for the video I’m going to give the recipe a go
2-row and Vienna malt, flaked corn... but what about the rice? I appreciate that yours has more 'flavor'. I think you gave a favorable view of 'American Lager'. As an American, I thank you.
I had thought the real birth of American lager was due to World War II. Prohibition had ended and brewers were starting to ramp back up when it started. Grains were rationed and so the substitution of Barley was made up with the addition of corn and rice. Hops, mainly from Germany, and the loss of much of the English Hops harvest was destroyed during the Battle of Britain bombings, and so was severely reduced due to lack of availability. This resulted in a weak flavor and low hop presence in American beer. Since this was the beer that our fathers drank in the war, it was the beer they became accustomed to after the war, and why it took so long for Full bodied, high gravity beers to become dominate in the U.S. today. Old laws, and flavor preferences take time to change.
Interesting history there. Explains a lot about how this came to be.
Actually, grain substitutes of corn and rice were very prevalent before prohibition, but most of the rest of that is true. Most people still drink low flavor beers, but my assumption is that this is due more to the reasons why people drink beer.
You've seen in Europe as beer consumption has become more and more social, as oppose to someone enjoying a nice drinking session after work, that they have also gravitated towards more drinkable and less intense beer styles. Strong Ales have been replaced in England by German lagers along with less intense Irish stouts for instance, and in Germany, you've seen traditional darker lagers get replaced by lighter ones, especially in festive and social settings.
In America, beer was a lot more social for a lot longer, and especially with the fact that young people who drink for the first time in America are more lightly to do so at a party or private social setting than a young European, they are more likely to drink a very drinkable, inoffensive style.
If you were buying beer for yourself only all the time, you'd buy something that is perfectly suited to your tastes, but if you were buying (or making a festbier) for lots of people, would you rather buy 5 different full flavored beers that might leave someone dissatisfied still, or would you just get something that's cheaper and won't offend anyone?
Natural market forces seem to drive party beer away from strong, bold flavors and more towards mute drinkability, and America was just a lot further along on that path.
When you get to the pre prohibition ales make sure to get corn grits and do a cereal mash. I like to make a Hamms pre prohibition recipe. Im actually drinking a glass of it right now. The brew day is very lengthy due to the cereal mash process but it is well worth it. There is a lot of flavor to this beer along with just a bit of hoppy character on the backside. I think you would enjoy this beer. Great job on the videos. If you would like a copy of my Hamms pre prohibition recipe I could send it to you. Cheers.
Sorry, I meant pre prohibition lagers.
Great series. I love the challenge of going through everything one by one, and I expect to be inspired to brew a few new things as you go along. One non-beer question, what song is that?
Thank you! All the music in my videos comes from Artlist. In this video the music is Underrated by FVMELESS, Campfire by Greg McKay, Help Me Stand by John Isaac, and Betula Lenta by Shahar Haziza.
Any tips for starting brewing absolutely from scratch absolutely knowing pretty much nothing
These kind of beers us Brits usually mock but not gonna lie, they're an alright "go-to" everyday drink where you don't want to get bladdered.
What song is that? I must know! Also thank you for your videos.
I think you totally missed the style. Vienna is totally wrong. Ale yeast is totally wrong. This should be 70% 6-row, 30% Corn Grits, cluster bittering hops, a kiss of noble hops at the finish (Hallertau, Saaz, etc) - HERE is where you should use the Budweiser yeast. Save your creative touches for 27A. Historical Beer: Pre-Prohibition Lager...
Thanks for the feedback, I like the sound of that recipe. The result seems quite "American lagery" to me, which surprised me a bit given the ale yeast experiment. If I saved creative touches til 27A I'd be waiting 2 years :-). Thanks for watching.
@@TheHomebrewChallenge I agree with the feedback. I see the value of this series as a mini-reference on how to brew a competition example of each style. While this is likely and enjoyable light ale, I cannot see it competing side by side with a good American Lager example.
My suggestions (other than sticking to the style) would be 1) to spend a few minutes discussing the style guidelines and common ingredients and 2) to change the tasting section to be geared to the style (not so much "this tastes good") with potentially having a side by side tasting with the example beer.
Here in America, beer isn't for drinking; it's for getting DRUNK. You don't need flavor for that.
Ye but I still like the flavor when I’m getting drunk
@@Mylesv2 fair enough.
How about this for an advertisement: "getting drunk never tasted so good!"
@@sirmize5822 hahahahaha love it
Hey! Fosters was way more popular overseas than in Australia. You would be hard pressed to find a single person here drinking that shit! But they certainly sold a lot in the USA and Europe! Hahaha
First thing I did when I arrived in Australia was to order a Fosters. Got a very strange look :-)
On my first trip to Australia I ordered a Fosters and got a strange look :-)
I’ll cop that about Aussie beers 😂 I do brew my own version sometimes.
you should bottle a couple of every style and enter them into a competition and share the results!!!
where was the lagering part?
Love these videos (especially the editing quality!), but ... are you sure you didn't accidentally brew a blonde ale instead of an American lager? I mean, the grain bill and (above all) the fermentation method would definitely go more in the blonde direction I think.
Thanks! The result came out more American lager than blonde. Will be interesting to compare when blonde ale comes up.
What’s the SG and FG ? I’m brewing this tomorrow. You mentioned your preboil was 1.034 so does that mean your FG was 1.000 to get 4.5%?
I'm trying to figure out which brewery you were at in the beginning there in Pittsboro, but I'm having trouble figuring out the name. Could you describe where that is so that I could try Mr. Vincent's beer?
We just met at a bar.. The Mod. Thomas is working on opening a new brewery called Nazz'd Brew Works.
Would you be willing to share water profiles/additions for each recipe challenge?
Btw just savoring the ashes win tonight as well with a nice aussie craft beer! Hahahaha ;-)
What's the length and temperature of fermentation? Please and thanks.
Where did you get all your recipes from?
What is the water volumes for this reciple ?
Budweiser 🍺 🇺🇸
The Greatest of All Time.
I keep spotting those grain storage containers in videos... Where do you find them?!?!
dog food storage containers, i suppose depends where you are, but I've seen them at farmers supplies and even amazon (in Canada)
@@dimash244 thanks! In Australia so I don't have high hopes but will have a look anyhow!
Yes they are pet food containers. Fits a bag of grain perfectly. Here's the link on the US Amazon store: www.amazon.com/gp/product/B0002H3S5U/
Great video although I hate when breweries claim lager when they use Ale yeast. The beer is an Ale and not a Lager. plane and simple
You know what the term lager means right? It has nothing to do with the the type of yeast...
@@jmgacousticmusic a lager is supposed to be malt forward with good flocculation and little to no ester taste. only a "lager" style yeast gives you those qualities. I know what lager means in terms of rest time etc.
@@marcgamelin2514 there are many many "lager" styles each with their own characteristics. I was just replying to your claim that basically the only thing that defines a lager is the yeast used. Us-05 is a clean high floc yeast that if used with an appropriate wort and fermentation process followed by lagering will produce a lager despite being an ale yeast.....
@@jmgacousticmusic Lager really is turning into a sliding scale it seems. But technically to be considered a lager it has to sit in cold storage for a couple months. That's what the lagering part is. The question is can an ale yeast do that, I think it can since we store ales in the fridge for long periods of time and serve cold anyways. So yes you can lager an ale.
@@frugalhomebrew2111 that's exactly what I was inferring.
What is the white liquid ? at 0:28
Added some water chemicals (calcium chloride and gypsum) to get to a stable pH for mashing.
Fermenting Notes ?
Beating Australia, O thank God. If you hold down toilet water they call beer. You are really doing something
You guys worked that beer goes in the fridge yet😉
Holla Tao first! 🍻🇨🇦
Really love the videos you have put out. I have been watching many several times even. I wanted to know how good / easy it is to brew 5 gallon batches on your 10G system. I saw the video you did when you changed out the sparge arm and noticed was a 5 gallon batch as well. I was looking to buy the same system and just wondered how hard it was to do a 5gal batch, keeping the element covered and all.
Thanks Brian, appreciate the kind words. The system works reasonably well with 5G but there are a few downsides. The biggest issue is making sure there is enough water in the bottom kettle to keep the heating element immersed. Needs at least 5 gallons. Given that the water is split approximately 50/50 across the two kettles it meant that I struggled to brew 5G batches of some smaller beers. My work around was to start with more water than was strictly needed for the recipe and then extend the boil by 15 or 30 mins to boil that water off until I got to the wort volume I wanted. I've since moved to a smaller system as I'm only ever brewing 5G batches now. But if you generally want to brew 10G and the occasional 5G the system works well. I must have brewed a couple dozen 5G batches on this equipment.
Hey you mix potions right? Can you brew me an ale?
Your dad was great
"Taste less Aussie Beers" that was bit harsh. Hi from Downunder.
I meant corn
Also, us-05 ferments super clean and could be used as a sub
Awful hard to make a Budweiser clone without using rice. The German immigrants used rice to lighten up the beer, which was darker due to the different grain available in the US.
Vid was ok. Got a like for your final comment. (From NZ)
LOL
Have you taken the Like back now?
@@IdolOracle No mate, it is what it is
I was trying to think of a single brand of kiwi beer that he could beat. Nope cant think of any ;-) 😂
What tasteless Aussie beers has your old man tasted?
I'm curious because I'm an Aussie and I am ashamed of the beers that are favoured by the majority here.
I think he’s tried a good sample size. He’s got a few local craft breweries nearby now with better options.
Budweiser uses verdant rice not flicked rice.
And that is exactly why it has an aftertaste resembling dish soap.
You made an ale
Everyone to their own but American lager is either sweet or over hopped. Bud is awful...... Not really any good ones over there and I have tried on many occasions.... Also American IPA is generally far too hoppy and not very subtle. Love my holidays over there but I can never wait to get back to UK for some real beer.
Except AB doesn’t use corn for Budweiser or Bud Light. Keep respect on their name if you’re gonna have their name in your mouth.
Very trendy to hate on American adjuncts … yet no “craft” brewery can do it like them. Sooooooo shut up.
💯
Americans talking about beer lol
Oh I know I'll make a video talking about making beer and find the loudest place I can find to film it lol Yeah good idea NOT
Don’t brew with a “twist”. There’s no Vienna in it. Come on man!