mostlynorwegian
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I mostly thought about this beer like a pale ale, but using 2112 with ambient temperature. It's sort of a flexible recipe too, and it could probably get along nicely with 3711, or 1056 as well which tempts me to brew it again as a 10 gallon to put down in separate carboys and pitch it with those for research purposes.
I'm pretty content with it, but am open to suggestions and tweaks to get it to what it should be.This recipe was about making something for the 2112 yeast to work on and give up a fairly easy drinking bier.
I was pleased with what I got overall and want to brew it again but put a few tweaks on it, and also get a better carb on bottling.
Perhaps a higher temp on mash. I was thinking 152ºf for that temp there, but dunno what direction the profile should move towards with the mash just yet.
Boil Size: 5.18 gal
Post Boil Volume: 4.58 gal
Batch Size (fermenter): 4.10 gal
Bottling Volume: 4.10 gal
Estimated OG: 1.074 SG
Estimated Color: 11.3 SRM
Estimated IBU: 56.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 77.5 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.00 gal Chicagoe Water 1 -
1.00 gal Chicago, IL Water 2 -
7 lbs 12.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 3 70.5 %
1 lbs 4.0 oz Honey Malt (25.0 SRM) Grain 4 11.4 %
1 lbs Biscuit Malt (23.0 SRM) Grain 5 9.1 %
12.0 oz Corn - Yellow, Flaked (Briess) (1.3 SRM) Grain 6 6.8 %
6.94 g Cascade [5.50 %] - Mash 75.0 min Hop 7 1.1 IBUs
4.0 oz Blue Agave (21.0 SRM) Sugar 8 2.3 %
42.52 g Cascade [5.50 %] - Boil 60.0 min Hop 9 31.6 IBUs
21.00 g Cascade [5.50 %] - Boil 33.0 min Hop 10 12.6 IBUs
21.00 g Cascade [5.50 %] - Boil 20.0 min Hop 11 9.4 IBUs
13.89 g Cascade [5.50 %] - Boil 5.0 min Hop 12 2.1 IBUs
1.0 pkg California Lager (Wyeast Labs #2112) [12 Yeast 13 -
14.40 g Cascade [5.50 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
28.30 g Cascade [5.50 %] - Dry Hop 1.0 Days Hop 15 0.0 IBUs
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 11 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 4.36 gal of water at 158.4 F 148.0 F 60 min
Sparge: Batch sparge with 2 steps (0.02gal, 3.09gal) of 168.0 F water
An Indiginous common fed with husks and robustly hopped with cascade and blue agave sugar. Common lager yeast used for what it does.
mash temp intended to be 152º
Pre boil gravity 1080
very mild boil due to stove top use.
actual og 1074 17.9ºp
1010fg
The overall temp for fermentation was 62º, and I use a 10 gal conical, so I yeasted it off for its secondary after two weeks and let it sit for about two or three more.
My fault was preparing it for bottling a week before it actually did, but...
It got racked to the bottling bucket, and I left that outside under wraps in 30-45ºf for a week before finally putting it down.
I bottle primed it and used agave sugar. It was perhaps going to give up a 2.2vol at best, but since it didn't happen. It's more like barely there. I tend to prefer a lower carb, but...
I'm pretty content with it, but am open to suggestions and tweaks to get it to what it should be.This recipe was about making something for the 2112 yeast to work on and give up a fairly easy drinking bier.
I was pleased with what I got overall and want to brew it again but put a few tweaks on it, and also get a better carb on bottling.
Perhaps a higher temp on mash. I was thinking 152ºf for that temp there, but dunno what direction the profile should move towards with the mash just yet.
Boil Size: 5.18 gal
Post Boil Volume: 4.58 gal
Batch Size (fermenter): 4.10 gal
Bottling Volume: 4.10 gal
Estimated OG: 1.074 SG
Estimated Color: 11.3 SRM
Estimated IBU: 56.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 77.5 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.00 gal Chicagoe Water 1 -
1.00 gal Chicago, IL Water 2 -
7 lbs 12.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 3 70.5 %
1 lbs 4.0 oz Honey Malt (25.0 SRM) Grain 4 11.4 %
1 lbs Biscuit Malt (23.0 SRM) Grain 5 9.1 %
12.0 oz Corn - Yellow, Flaked (Briess) (1.3 SRM) Grain 6 6.8 %
6.94 g Cascade [5.50 %] - Mash 75.0 min Hop 7 1.1 IBUs
4.0 oz Blue Agave (21.0 SRM) Sugar 8 2.3 %
42.52 g Cascade [5.50 %] - Boil 60.0 min Hop 9 31.6 IBUs
21.00 g Cascade [5.50 %] - Boil 33.0 min Hop 10 12.6 IBUs
21.00 g Cascade [5.50 %] - Boil 20.0 min Hop 11 9.4 IBUs
13.89 g Cascade [5.50 %] - Boil 5.0 min Hop 12 2.1 IBUs
1.0 pkg California Lager (Wyeast Labs #2112) [12 Yeast 13 -
14.40 g Cascade [5.50 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
28.30 g Cascade [5.50 %] - Dry Hop 1.0 Days Hop 15 0.0 IBUs
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 11 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 4.36 gal of water at 158.4 F 148.0 F 60 min
Sparge: Batch sparge with 2 steps (0.02gal, 3.09gal) of 168.0 F water
An Indiginous common fed with husks and robustly hopped with cascade and blue agave sugar. Common lager yeast used for what it does.
mash temp intended to be 152º
Pre boil gravity 1080
very mild boil due to stove top use.
actual og 1074 17.9ºp
1010fg
The overall temp for fermentation was 62º, and I use a 10 gal conical, so I yeasted it off for its secondary after two weeks and let it sit for about two or three more.
My fault was preparing it for bottling a week before it actually did, but...
It got racked to the bottling bucket, and I left that outside under wraps in 30-45ºf for a week before finally putting it down.
I bottle primed it and used agave sugar. It was perhaps going to give up a 2.2vol at best, but since it didn't happen. It's more like barely there. I tend to prefer a lower carb, but...