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Mother McRees Uptown Steam Jug
California Common Beer • All Grain • 5.5 gal
I've made this recipe every year. Always a crowd pleaser.
March 6, 2008 am 05:41am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 9.5 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 lbs
American Caramel 30°L
American Caramel 30°L
Provides color, body, and contributes to foam retention and beer stability.
- 1 lbs
Toasted Pale Malt
Toasted Pale Malt
Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.
- 1 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.
- 1 oz
Northern Brewer - 8.0 AA% whole; boiled 15 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.
- 1 oz
Northern Brewer - 8.0 AA% whole; boiled 1 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
Northern Brewer - 8.0 AA% pellets; added dry to secondary fermenter
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.
-
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
Single step mash with 3.75 Gallons of strike water at 154 *F for 60 minutes. Mash out at 168*F to collect 6.5 Gallons. Boil to a finish volume of 5.5 gallons. Whirlpool to leave hot trub behind. Ferment at 60 *F until completed. Carbonate to 2.6 volumes. Spring is a good time to brew this beer. I ferment it in the basement by the cellar door and the temp is perfect.
Style (BJCP)
Category: 7 - Amber Hybrid Beer
Subcategory: B - California Common Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.048 - 1.054 |  |
| Terminal Gravity: | 1.012 | 1.011 - 1.014 | |
| Color: | 11.8 SRM | 10 - 14 | |
| Alcohol: | 5.0% ABV | 4.5% - 5.5% | |
| Bitterness: | 41.1 IBU | 30 - 45 | |
Discussion
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