So heres what I brewed today...

Recipe: Jiller Lite

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.74 gal
Estimated OG: 1.030 SG
Estimated Color: 2.4 SRM
Estimated IBU: 9.1 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.20 lb Pale Malt (2 Row) US (2.0 SRM) Grain 36.67 %
1.90 lb Corn, Flaked (1.3 SRM) Grain 31.67 %
1.90 lb Pale Malt (6 Row) US (2.0 SRM) Grain 31.67 %
0.20 oz Cluster [7.90 %] (60 min) Hops 6.2 IBU
0.10 oz Cluster [7.90 %] (20 min) Hops 1.9 IBU
0.10 oz Cluster [7.90 %] (10 min) Hops 1.1 IBU
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 6.00 lb
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Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 7.50 qt of water at 161.4 F 150.0 F
10 min Mash Out Add 4.80 qt of water at 200.2 F 168.0 F


Once complete and in secondary it should be down to about 1.010 or a little lower... I'm adding Amylase Emzyme and it will break the long chain sugars and allow the yeast to finish the job down to 1.000 And at that point it should be about 4.6%

Also the mash was so small, my thermometer was installed to high in the keggle to be of use.

How did you figure that? I get 3.92 %ABV going from 1.030 to 1.000.

Sorry meant 4.2% I'm dyslexically challenged with 2 and 6...

My actual OG was 1.032.

It will be interesting to see how this goes with such a light beer...

Today day 8, Transferred to secondary with the gravity at 1.006 I added 1 Tsp Amylase Enzyme.

This should knock it down to a good 1.000 or less.

Tastes ok... but they never taste right at this point anyhow..

Dude you stole my beer name... lol

Should have called it Filler Lite

"Dude you stole my beer name... lol"

Are you talking to yourself?

Always...

It's most ammusing when I answer myself..

OK the verdict is in... SWMBO has been savoring the brew on tap for 3 nights now. At first she wasn't sure... after a few sips she said hey it's not bad at all... Still a tad hoppy for her at the anticipated 9.1 IBU's. I think next time I'll cut my tap water half with RO water. This should lighten the minerals a bit and tame the bitterness bite.

Over all the color is similar, the flavors and aromas are missing, That right there says success. I'm also very impressed at the lack of body. Next time I'll use Mt Hoods as I grow those...

Amylase Enzyme, can you throw this in primary while fermenting or is it better to wait till fermentation calms a bit? I always forget i have this stuff and never use it.

I was advised to put it in secondary. For the first time in years I moved a beer to secondary. LOL. It settled at 1.0 FG.

I also aged it a few weeks and then pushed keg to keg . The keg used to age it had little to no yeast at the bottom. It is nearly crystal clear I think next time I'll use the Mt Hoods as stated above, knock the IBU's down a tad bit and use gelatin finings to make it perfectly bright.

I need to rack a gallon off for the club before it's gone...

BTW for anyone that attempts this, there wasn't enough grain in this to mash and get great temp readings in my keggle.