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piss beer
Premium American Lager • All Grain • 11 gal
Plan on brewing this weekend to get ready for the Summer.
April 13, 2004 pm 07:25pm
0.0/5.0 0 ratings
Ingredients (All Grain, 11 gal)
- 7.28 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
- 7.32 lbs
English 2-row Pils
English 2-row Pils
Pilsner base malt.
- 0.20 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 0.37 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- 3.5 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.
- 0.9 oz
Amarillo® - 8.5 AA% whole; boiled 90 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.
- 1 oz
Hallertauer Hersbrucker - 4.5 AA% whole; boiled 30 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1.00 oz
Czech Saaz - 5.0 AA% whole; boiled 1 min
Czech Saaz
Very mild. 'Noble'.
-
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: 1 - Light Lager
Subcategory: C - Premium American Lager
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.042 | 1.046 - 1.056 |  |
| Terminal Gravity: | 1.005 | 1.008 - 1.012 | |
| Color: | 4.7 SRM | 2 - 6 | |
| Alcohol: | 4.9% ABV | 4.6% - 6% | |
| Bitterness: | 22.4 IBU | 15 - 25 | |
Discussion
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