American Lager Show Notes

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This is a summary of an episode of The Jamil Show.

Brewers

02:00 - Jamil is going to cut out the locker room talk due to complaints of the Christian Blog site
03:35 - Jamil talks about meeting three guys from Denmark and a guy from the Czech Republic at GABF
07:00 - Jamil discusses peoples reaction to his talk at GABF for his secrets of brewing. He talked about consistency.
11:00 - Jamil gives Justin a hard time for wanting to do a show at the GABF
13:00 - [The Brewing Network Store] Promotion
14:00 - [Brewing Classic Styles] Book promotion
15:00 - Break

16:00 - Jamil talks about running into Terry Foster at GABF. Terry Foster is a little miffed that Jamil didn't recognize him. Terry Foster writes for [Brew Your Own] and also wrote the [Pale Ale] book. Jamil goes on to talk about how the Pale Ale book had improved his brewing.
19:00 - Description of the American Lager
21:00 - They are ultra clean, light malt, no hops. Masterfully done.
22:00 - Jamil says its not his favorite. He goes on about how he likes beers with flavor. He compares his love of cheese to his love of beers. He likes the stinky ones.
24:00 - Standard American Lager Recipe
26:00 - Talks about the purpose of rice in the beer. It still makes maltose as a fermentable, but does not add flavor.
26:00 - Talks about the use of Hallertauer as the bittering hop.
28:00 - Talks about yeast selection. Avoid dry yeast.
29:30 - Mike says these beer styles are a waste of time for him. He's never made one.
30:00 - Jamil defends the breweries and talks about their efficiencies and consistency.
31:00 - How to dial the recipe up to the premium version

Premium American Lager
OG: 1.053
Bitterness: 20 IBU

Lite American Lager
OG: 1.038
Bitterness: 10 IBU

32:00 - More talk about the Budwiser's consistency across the world. He talks about how Heinz ketchup is different across the US and world. But Bud can make the same beer around the world. How Bud has an experimental brewer that brews batches to see how the new crop of ingredients is going to change the recipe to maintain the same beer. Jamil says this is how to determine things affect you beer. You change one thing at a time and observe the results.
36:00 Jamil says he has eight fermenters so he can test differences in recipes. This is why he doesn't use conicals. He can't afford eight of them.
38:33 Break

42:30 Questions from the Chat
43:00 Should I brew a high gravity beer and then dilute it?
- Tasty talks about how he makes a high gravity bohemian pilsner and then waters it down for the situation it will be drank in.
  - The water added is boiled to de-aerate.
  - Once chilled, the water is carbonated.
46:00 Jamil talks about beechwood aging and how the yeast collect on the surface area of the chips. This gives the yeast more surface area to touch the beer to clean up at the end of fermentation.
48:00 How will the water profile affect the beer?
49:00 Recipe recap
51:00 [The Brewing Network Store] Promotion