The most ubiquitous style of beer found in the US is the American Light Lager, and this is what many people simply know as “beer”. This recipe utilizes a clean foundation of base malt and then a significant percentage of rice is added to increase fermentable sugars without adding body or color. The result is a very pale, light-bodied and crisp lager with low bitterness and hop flavor featuring supreme drinkability. Perfect for warm weather, or any time you crave something light and refreshing.
- Style: American Adjunct Lager
- Fermentation Range: 50-55F
- Original Gravity: 1.049
- SRM: 3.7
- IBUs: 11
- ABV: 4.9%
- Aroma: Low, slightly sweet malt aroma with a mild spicy and floral hop undertone. Very faint fruity esters.
- Appearance: Light golden straw hue with brilliant clarity when sufficiently lagered. Bright white and tight-laced foam head with good persistence.
- Flavor: Mostly neutral flavor profile of slightly sweet bready malt. Low bitterness with a moderate herbal and floral hop presence.
- Mouthfeel: Easy drinking with medium-low body and a quick finish on the palate. Satisfying and thirst quenching.
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Notes from Brad, Northern Brewer Head Brewer:
“As the most popular style of beer in the US, American Adjunct lagers are a mainstay of the brewing industry. Many people decry these beers as “fizzy yellow water” and “crap”, but like it or not, these beers are here to stay. Born during the times after prohibition and around World War II, American brewers began adding adjuncts (rice or corn usually) to their grain bills in an effort to keep costs low, but still, maintain enough fermentable sugars to produce beers in the strength range most people had become accustomed to. In this particular recipe, rice is employed in this fashion. The rice is utilized in order to provide fermentables to the wort while not contributing to body or color and only adds a modest flavor component. Say what you will about this style, but there is a reason it is so popular - it has garnered mass appeal across the population. To really pull off this recipe and create a classic example of American Lager (BJCP category 1B, for those of you playing along at home) be sure to pitch multiple packs of yeast or create a proper yeast starter and ensure steady fermentation temperatures right around 50 degrees Fahrenheit. Give this one plenty of time to ferment, as any off-flavor will be immediately apparent thanks to the very delicate and light flavor profile of this style. An extended lagering period will allow this beer to mature and clear beautifully as well.”
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