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CALI LAGER
| Brewer: | Mike S. | Email: | - | |||||
| Beer: | CALI LAGER | Style: | American Lager | |||||
| Type: | All grain | Size: | 12.5 gallons | |||||
| Color: |
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Bitterness: | 24 IBU | |||||
| OG: | 1.047 | FG: | 1.010 | |||||
| Alcohol: | 4.8% v/v (3.8% w/w) | |||||||
| Grain: | 18 lb. Belgian Pilsner 1 lb. German Vienna 8 oz. German Munich 8 oz. American crystal 10L |
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| Mash: | 80% efficiency | |||||||
| Heat 5.25 gallons of H2O to 170°F. Mix with grain. Mash rest for 60 minutes. Mash stabilized at _____°F. Sparge with 10.25 gallons of 170°F H2O. Sparge at a rate of 20 oz. per minute. (Preboil qnty approx.______gal. Est 13.5 gal.)Post boil qnty ____gal. Preboil Specific Gravity_________Post boil Specific Gravity________ |
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| Boil: | 60 minutes | SG 1.044 | 13.5 gallons | |||||
| Hops: | 1 oz. Perle (7.6% AA, 60 min.) 1 oz. Hallertauer (5.0% AA, 30 min.) 1 oz. Saaz (3.1% AA, 30 min.) 1 oz. Hallertauer (5.0% AA, 15 min.) |
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| Yeast: | Brewer's Choice Wyeast 2112 California Lager. 125 ml Smack Pack. Prepare step-up cultures by boiling 3 quarts H2O. Add 1.5 cups light dried malt extract. Boil for 15 minutes. Cool and divide wort and yeast into 2 (1 qt. 1 pint) starter bottles. Aearate and seal with air locks. On brew day, seperate starter into 3rds and prime 3 carboys. | |||||||
Recipe posted 03/26/06.
