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dark common ale

dark common ale

Dark American Lager : Partial Mash : 5 gal

4Bruski

Just trying to make a dark common ale

January 4, 2013 at 10:57pm

0.0/5.0 0 ratings

Ingredients (Partial Mash5 gal)

  • .5 lbs 2-Row Caramel Malt 120L; Briess

    2-Row Caramel Malt 120L; Briess

    Pronounced Caramel, Burnt Sugar, Raisiny, Prunes. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 20Row Caramel Malt 120L is a roasted caramel malt that imparts deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 3.25 lbs American Munich

    American Munich

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

  • .5 lbs American Chocolate Malt

    American Chocolate Malt

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

  • 3.5 lbs Amber Liquid; Alexanders

    Amber Liquid; Alexanders

    Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.

  • 1.25 lbs Corn Flaked (Maize)

    Corn Flaked (Maize)

    Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.

  • .5 oz Fuggle - 4.8 AA% pellets; boiled 60 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • .5 oz Amarillo® - 5.0 AA% whole; boiled 15 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • .5 oz Amarillo® - 5.0 AA% whole; boiled 3 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • White Labs WLP810 San Fransisco Lager

    White Labs WLP810 San Fransisco Lager

    This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners a

Style (BJCP)

Category: 4 - Dark Lager

Subcategory: A - Dark American Lager

Range for this Style
Original Gravity: 1.050 1.044 - 1.056
Terminal Gravity: 1.010 1.008 - 1.012
Color: 22.9 SRM 14 - 22
Alcohol: 5.3% ABV 4.20% - 6.00%
Bitterness: 11.4 IBU 8.00 - 20.00

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