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Middletown Steam/SNPA
California Common Beer • All Grain • 10 gal
Needed to use up some ingredients
April 26, 2003 am 03:44am
0.0/5.0 0 ratings
Ingredients (All Grain, 10 gal)
- 14 lbs
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
- 1.25 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract 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. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 1 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 2 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1 oz
Northern Brewer - 9.6 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 3 oz
Willamette - 5.0 AA% whole; boiled 20 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 3 oz
Willamette - 5.0 AA% whole; boiled 5 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 2 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
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
Mash 154 degrees 90 min. Split Batch: 5 gals SNPA with 1056 (OG 1052) 5 gals Steam with 2112 OG 1048 (added 1 gal of water)
Style (BJCP)
Category: 7 - Amber Hybrid Beer
Subcategory: B - California Common Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.048 - 1.054 |  |
| Terminal Gravity: | 1.012 | 1.011 - 1.014 | |
| Color: | 10.8 SRM | 10 - 14 | |
| Alcohol: | 4.8% ABV | 4.5% - 5.5% | |
| Bitterness: | 38.6 IBU | 30 - 45 | |
Discussion
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