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Mt.Hood Common
Oktoberfest/Märzen • All Grain • 19.50 L
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 pm 10:43pm
4.0/5.0 1 rating
Ingredients (All Grain, 19.50 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 | 4.8% - 5.7% | |
| Bitterness: | 33.4 IBU | 20 - 28 | |
Discussion
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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