American Adjunct Lager

I regularly brew a Classic American Pilsner which is the AAL style that was brewed before Prohibition.

Hopefully some others can chime in with a more contemporary AAL (I think this is what you are asking).

Cheers!

 

If you homebrew a Pilsner as Jack suggested, it will have such good flavor as compared to a macro beer from your local store that you won't want to chug it. I'd just go out and buy some macros to accomplish what you want.

 

Cream ales are a nice, quick turnaround that offer the crisp and delicateness of an AAL. Tasty, too!

2-row and 6-row blend at 50/50 with 2# of flaked corn (for 5-gal). Throw in accents of Vienna, Munich or nothing... I highly recommend WLP080 cream ale blend, but US-05 or any clean yeast will do. Hopped with about 15-20 IBU with Nobel hops.... delicious.

If you want more "spunk", dry hop it with Cascade... Citra... Galaxy... whatever you like.

 

I just bottled a Mexican lager yesterday using wlp940. I hopped it to my liking, ~25 IBUs, with Warrior early and some leftover Wakatu late. Simple grain bill of 2 row, flaked corn (~10%), Crystal 10l, and munich. 5.2% abv. It was my fist time using 940 and it finished super clean. Looking forward to having this around in the warmer months.

 

If you can't brew at lager temps, consider brewing a Kolsch

 

Extract hefewiesen. Easy, quaffable, and IMO, a style that lends itself to extract brewing. Brew it this evening and you could be drinking it in 10 days.

 

All good ideas above, but here's one I just brewed in early December:

7# German Pilsner Malt
1# German light Munich
1# flaked Rice
1/2 # Acidulated
30 IBUs/30 min FWH of ? with 1 oz DH and late boil/whirlpool (I used a homegrown medley)
Fermentis S-189 (2 Sachets)
8 days @ 152*F
7 days @ 162*F
lager for 2 months