Heileman’s: Old Style Light clone

Heileman’s: Old Style Light clone

(5 gallons/19 L, all-grain)
OG = 1.037 FG = 1.005
IBU = 14 SRM = 3 ABV = 4%

Old Style Light has been around for over 100 years, featuring a crisp freshness of a classic American lager. Still a mainstay in the Midwest and at Chicago Cubs games.

Ingredients
5 lbs. 10 oz. (2.6 kg) 6-row pale malt
1.5 lbs. (0.68 kg) rice syrup solids
2.7 AAU Cluster hops (60 min.) (0.38 oz./11 g of 7.0% alpha acids)
|1.3 AAU Mt. Hood hops (25 min.) (0.25 oz./7.1 g at 5% alpha acids)
1.8 AAU Sterling hops (0 min.) (0.25 oz./7.1 g at 7.4% alpha acids)
White Labs WLP840 (American Lager) or Wyeast 2272 (North American Lager) yeast
3/4 cup (150 g) dextrose (if priming)

Step by Step
Mash the grains 60 minutes at 149 °F (65 °C). Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect 6.5 gallons (25 L) of wort. Boiling 75 minutes, adding hops as indicated. After the boil, collect wort for Kräusening. Use the following formula to calculate how much kräusen wort to set aside Vk (qts.) = 12 * Vw (gallons)/D (sgp). Where Vk = volume of wort to set aside for kräusening, Vw = volume of post-boil wort, and D = wort density in specific gravity points. Add approximately one pint (500 mL) of wort to the calculated volume. This will allow for variations in the degree to which it has fermented before being added to the beer. Freeze and store the retained wort in a sealed, clean container. At this opint, cool, aerate, and pitch yeast in the remainder of the wort and ferment at 53 °F (12 °C). Two days before bottling or kegging, take out the Kräusening wort and add a little water to account for the boiling losses, and then boil for 10 minutes to sanitize. Chill the wort after boiling and pour into a sanitized vessel with enough volume to contain the saved wort plus an additional 10–15 percent. Pitch several grams (approximately 0.1 oz.) of dry, neutral yeast into the sanitized vessel. Stir or agitate well. Cover the vessel loosely with a sanitized lid or aluminum foil and allow it to ferment at room temperature. After two days (48 hours), the wort should be actively fermenting (at high kräusen), yet enough sugars should remain to provide carbonation. Add the fermenting kräusen wort in the same manner you would use priming sugar solution for the rest of the beer that is ready for bottling or kegging. You should leave behind most of the trub (sediment) that has settled to the bottom of the vessel used to ferment the kräusen wort. Carbonation should be completed in approximately 7–10 days at room temperature.

Extract only option:
Reduce the rice syrup solids in the all-grain recipe to 1 lb. (0.45 kg) and substitute the 6-row pale malt with 4.25 lbs. (1.93 kg) American lager liquid malt extract. Bring 5.5 gallons (21 L) of water to a boil and add extracts. Boil for 60 minutes. Follow the remaining portion of the all-grain recipe.