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dark common ale
Dark American Lager • Partial Mash • 5 gal
Just trying to make a dark common ale
January 4, 2013 pm 10:57pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 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 | 4.2% - 6% | |
| Bitterness: | 11.4 IBU | 8 - 20 | |
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