American Pils Tasting Notes

This was a really enjoyable beer that got a lot of compliments. It was very much a simple, crowd-pleasing lager but I’ll be the first to admit that brewing clean beers like this is not my forte and frankly isn’t all that easy, for me at least. The malt flavor was a little big and sticky in the end and it may have under-attenuated just a bit (I still need to get a refractometer to get a fair reading of final gravity). Using 2-row likely gave a little more flavor and body than using pilsner malt, so adding the melanoidin malt was probably unnecessary, too. The hops were appropriate – they jump out and prep the palatte before letting the malts shine with a crisp finish. My taste for beer pH is still a work in progress, but I think a touch more acidity would have brightened the beer a little. Some acidulated malt would do the trick.

I’ll definitely be using the Saflager 189 dry yeast again. I’m not a frequent lager-brewer but the results with this yeast make me want to make more lagers. Super easy to use (no starter!) and it performed fairly clean in the 55-60F range. There was a slight green apple note in the aroma but it was not off-putting. I didn’t do a diacetyl rest, so the beer did have a slight buttery flavor/aroma, but I prefer a little of that in lagers and think it compliments the malty-ness.

In my quest to brew a Steam Whistle clone beer, this came pretty close and I have a good idea of what the change for next time. Basically just skip the melanoid malt (or decrease just slightly) and maybe try adding a diacetyl rest. This is a good prototype for a German pilsner, too; just increase the bitterness and sub in pilsner malt for 2-row. Maybe even a 2-row/pils mix would be appropriate.

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Filed under Almost SMASH, Lager, Malty, Pilsner, Tasting

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