Brass Ring Lager

I've brewed California Common beers in the past with disparate results. The slight touch of chocolate malt should give depth without overpowering a casual beer drinker (The "Bud Crowd"). The yeast should ferment clean and give the beer a smooth taste. I don't know for sure, though.

Brewer:	Chris Pabst		Email:	cpabst1@gl.umbc.edu
Beer:	Brass Ring Lager		Style:	California Common
Type:	All grain		Size:	6 gallons
Color:	22 HCU (~13 SRM)		Bitterness:	23 IBU
OG:	1.052		FG:	1.016
Alcohol:	4.7% v/v (3.7% w/w)
Water:	1 teaspoon CaCO3 to mash and 1 teaspoon to sparge waters-- used Baltimore tap water (I'm sure it sounds gross, but it's not).
Grain:	6 lb. German Pilsner 6 lb. American Munich 8 oz. American crystal 40L 2 oz. American chocolate
Mash:	70% efficiency
	Simple infusion mash between 150 and 154 deg. F for 45 minutes or to conversion.
Boil:	90 minutes	SG 1.039	8 gallons
Hops:	.5 oz. Nugget (12% AA, 60 min.) .5 oz. Tettnanger (4.5% AA, 15 min.) .5 oz. Tettnanger (aroma)
Yeast:	White Labs California Lager
Log:	Primary ferment at 70 deg. F for 1 week, lager at 45 deg. F for a month.
Carbonation:	5 oz. corn sugar

Recipe posted 11/02/00.