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Mt.Hood Common

Mt.Hood Common

Oktoberfest/Märzen : All Grain : 19.50 L

bear2bear

My first try to brew a lager, though I cannot "lager" technically since I live in the place of warm climate and do not have a refridgerator capable of putting the entire fermenter. I tweaked a typical recipe for a California common beer by changing the hop from Norther Brewer to Mt.Hood, and increasing the amount of aroma and finishing hops significantly. The amount of grains were also slightly increased. I suppose that this one is more like a hoppy Maerzen than a California common beer.

October 6, 2012 at 10:43pm

4.0/5.0 1 rating

Ingredients (All Grain19.50 L)

  • 3.8 kg American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 0.46 kg American Munich

    American Munich

    Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.

  • 0.38 kg American Caramel 40°L

    American Caramel 40°L

    Provides color, a unique flavor, body, and contributes to foam retention and beer stability.

  • 0.19 kg Toasted Pale Malt

    Toasted Pale Malt

    Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.

  • 0.04 kg American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • 28 g Mt. Hood - 5.0 AA% pellets; boiled 60 min

    Mt. Hood

    Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.

  • 43 g Mt. Hood - 5.0 AA% whole; boiled 15 min

    Mt. Hood

    Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.

  • 43 g Mt. Hood - 5.0 AA% whole; boiled 0 min

    Mt. Hood

    Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.

  • 1 tsp Irish Moss - Boil for 10 min. (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • WYeast 2112 California Lager™

    WYeast 2112 California Lager™

    Particularly suited for producing 19th century-style West Coast beers. Retains lager characteristics at temperatures up to 65F, and produces malty, brilliantly-clear beers.

Notes

Add 1/12 tsp of campden powder to the water before heating. Add 1/2 tsp of gypsum at mash-in. Single-step mashing at 66C (very low temp. ) for 90 min. Mash-out at 76C for 10min. Brewed on 10/6/12. The collected volume was only 19 litters. The OG was 1.066.

Style (BJCP)

Category: 3 - European Amber Lager

Subcategory: B - Oktoberfest/Märzen

Range for this Style
Original Gravity: 1.050 1.050 - 1.057
Terminal Gravity: 1.013 1.012 - 1.016
Color: 14.0 SRM 7 - 14
Alcohol: 4.9% ABV 4.80% - 5.70%
Bitterness: 33.4 IBU 20.00 - 28.00

Discussion

bear2bear

Not what I expected, but fine

2013-12-08 10:16pm

Bottled on 2/3/13. Suprisingly tart on palate, and no fruitiness. It is not what I expected from this style, so as a commons beer this batch is a failure. But, as "a beer", it is quite good. I am not a big fun of fruity beers, so this one tastes actually much better than those commons beers available in the market. Tartness probably comes from the home-toasted malt, since I tend to overdo. No probelm in the use of Mt. hood, the hop characteristic of this beer is wonderful.

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