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Brentwood Common
California Common Beer • All Grain • 6 gal
Re-formulating recipe for all-grain
April 21, 2004 pm 10:58pm
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 10 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- .5 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- .25 lbs
Weyermann CaraHell®; Weyermann
Weyermann CaraHell®; Weyermann
Hefe-Weizen, Pale Ale, Golden Ale, Oktoberfest Beer, Nourishing Beer, Maibock , Schankbier, Light Beer, alcohol-reduced Beer , non-alcoholic Beer
- .25 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 1 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1.0 oz
Northern Brewer - 8.0 AA% whole; 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.
- .5 oz
Cascade - 5.3 AA% whole; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
Goldings - 5.5 AA% whole; boiled 40 min
Goldings
Mild. Slightly flowery.
- .75 oz
Cascade-boil 2 minutes - (omitted from calculations)
Cascade-boil 2 minutes
- .75 oz
Cascade Dry-Hop - (omitted from calculations)
Cascade Dry-Hop
-
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
Eldorado Springs Water(Colorado). 1 tsp Gypsum in mash. Mash in at 78 F for 15 minutes with 1.5 gal. water. Heat to 120-122 for 15 minutes with 1 gal. boiling water. Heat to raise temp to 150-155F hold for 45 minutes. Raise to 158-160 for 15 minutes with 1 qt. boiling water. Mash-out at 168 for 10 min with 2.5 qt. Boiling water. Sparge with 5.5 gal. @ 169F. 120 minute boil. 1 tsp. Irish Moss Primary ferment at 58F for 6 days. Dry hop cascade 3/4 oz. Secondary at 50F. for two weeks. Lager at 40F for 14 days
Style (BJCP)
Category: 7 - Amber Hybrid Beer
Subcategory: B - California Common Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.048 - 1.054 |  |
| Terminal Gravity: | 1.013 | 1.011 - 1.014 | |
| Color: | 8.6 SRM | 10 - 14 | |
| Alcohol: | 5.0% ABV | 4.5% - 5.5% | |
| Bitterness: | 39.9 IBU | 30 - 45 | |
Discussion
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