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Old 10-31-2012, 06:47 PM   #1
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Default 'Imperial' Cali Lager recipe thoughts?

This is adapted from BierMuncher's Sterling Gold. But I used Different hops and Wyeast 2112 California Lager. Came out super crisp and clean. Liked it a lot.

But want to up the ABV. So I pretty much just doubled the grain bill and its at 7.5%. What you are seeing here is the doubled recipe. Wyeast website says 2112 can handle up to 9%. I uppped the orange peel and corriander and black pepper a bit since there will be so much more grain. Should I still add more? Wonder if I should up the ibu now too?

here is the original Biermuncher recipe, which calls for S-05 but I thought I'd try it with the Wyeast 2112 and it came out awesome the first time...

Any thoughts at all, have at it. I'll be brewing on Saturday.

Type: All Grain
Date: 11/3/2012
Batch Size: 11.00 gal
Brewer: Elevated Line
Boil Size: 13.50 gal Asst Brewer: Your Nuts
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes: bitter w/ citra? saaz? amarillo? biermuncher recipe calls for sterling hops...
adapted from: http://www.homebrewtalk.com/f62/ster...t-zesty-57183/

Ingredients

Amount Item Type % or IBU
2.00 lb Rice Hulls (0.0 SRM) Adjunct 6.06 %
25.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 75.76 %
3.00 lb Rye Malt (4.7 SRM) Grain 9.09 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.03 %
1.00 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3.03 %
1.00 lb Rye, Flaked (2.0 SRM) Grain 3.03 %
1.00 oz Fuggles [4.00 %] (90 min) (First Wort Hop) Hops 6.6 IBU
2.00 oz Cascade [5.40 %] (90 min) (First Wort Hop) Hops 17.8 IBU
2.00 oz Amarillo Gold [7.50 %] (0 min) Hops -
0.75 oz Orange Peel, Bitter (Boil 15.0 min) Misc
0.75 oz Orange Peel, Sweet (Boil 15.0 min) Misc
1.00 oz Coriander Seed (Boil 15.0 min) Misc
1.03 items Whirlfloc Tablet (Boil 15.0 min) Misc
3.00 tsp Pepper, Black (Boil 15.0 min) Misc
2 Pkgs California Lager (Wyeast Labs #2112) Yeast-Lager



Beer Profile

Est Original Gravity: 1.077 SG
Measured Original Gravity: 1.042 SG
Est Final Gravity: 1.023 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 7.06 % Actual Alcohol by Vol: 3.90 %
Bitterness: 24.4 IBU Calories: 185 cal/pint
Est Color: 5.7 SRM Color: Color


Mash Profile

Mash Name: My Mash Total Grain Weight: 33.00 lb
Sparge Water: 7.15 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

My Mash Step Time Name Description Step Temp
75 min Step Add 41.25 qt of water at 161.4 F 150.0 F

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Kegged: Elevated Line Toast IPA, Founder's Breakfast Stout Clone, Elevated Line Blonde, Elevated Line Christmas Molasses Porter
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Old 10-31-2012, 10:32 PM   #2
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Very interesting beer. There's really a lot going on between the three hops, three spices, and 5 malts- can you pick out ingredients like the rye, or are things more melded and together?

I actually did an 'Imperial Common' recently, which is the big brother to our house california common fermented with WLP810. Like the CC, the imperial is all Northern Brewer hops, and hopped up like an IPA. Similar ABV to yours, though. It came out really nice- great beer! Because of the IPA like character, we're calling it a San Diego Common Beer.

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Old 10-31-2012, 11:28 PM   #3
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Quote:
Originally Posted by daksin View Post
Very interesting beer. There's really a lot going on between the three hops, three spices, and 5 malts- can you pick out ingredients like the rye, or are things more melded and together?

I actually did an 'Imperial Common' recently, which is the big brother to our house california common fermented with WLP810. Like the CC, the imperial is all Northern Brewer hops, and hopped up like an IPA. Similar ABV to yours, though. It came out really nice- great beer! Because of the IPA like character, we're calling it a San Diego Common Beer.

I last brewed it like 15 years ago, and didnt take good enough taste notes regarding all the grains and what not. my notes basically just say "this freaking beer kicks ass!" ..not very helpful, but pretty radical.. I do remember thinking the spices didnt really come thru specifically, but just kind of added something a little extra..

Anyways Biermunchers uses all Sterling hops. I had used fuggles and cascade becuase I was on a fuggles kick at that moment. He also didn't have flaked rye in there, but i figure with the 3# of Rye and 25#(!) of Pilsner, an extra pound of flaked rye can't really hurt the flavor.. I mean for the carapils to add some head. And I kinda just put crystal in every beer for that hint of sweetness. I am open to ideas on all of this. I don't do lagers often at all, so when i create recipes I almost always throw in crystal and carapils becuase mostly I do IPAs and Stouts.. Also why I liked the Wyeast Cali Lager, becuase 2 weeks at like 60 degree and it produced a super clean, clear, crispy beer like a lager yeast. No diacetyl rest, no 'lagering' for two months necessary... My garage is 55-60 at the moment so its the perfect time..

Keep it simple? One hop all the way through? Less spices? No Crystal? My ears are open. What about Saaz all the way through for extra spiciness? Or Amarillo and citra all the way thru with some earthy fuggles at the end too for floral and earthy to mix with the spices?
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On Deck: Death by Dunkel, Mango Lambic?, Barleywine, Wheat, Cali Lager, Pilsner, Honey Porter, etc., etc...
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Old 10-31-2012, 11:31 PM   #4
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Quote:
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I last brewed it like 15 years ago
1.5. 1.5 years ago. ONE POINT FIVE YEARS AGO.

Jesus I'm not that old just yet..

I last brewed it ONE POINT FREAKING FIVE YEARS AGO.
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Kegged: Elevated Line Toast IPA, Founder's Breakfast Stout Clone, Elevated Line Blonde, Elevated Line Christmas Molasses Porter
On Deck: Death by Dunkel, Mango Lambic?, Barleywine, Wheat, Cali Lager, Pilsner, Honey Porter, etc., etc...
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Old 10-31-2012, 11:39 PM   #5
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daksin love the idea of an Imperial Ca Common sounds great to me.

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Old 10-31-2012, 11:57 PM   #6
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Quote:
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daksin love the idea of an Imperial Ca Common sounds great to me.
It's really good! We'll be pouring it at our Kickstarter Launch party next sunday if you want to try it! Just a quick drive

Anyway, threadjack aside, jackson_d is really old.

If you liked your beer, jackson_d, brew it up again! There's really no need for adding any head-increasing ingredients in any beer with 3# of rye. For head retention, rye is like wheat on steroids. that said, there's really very little crystal in the recipe and I think it should stay. I personally would drop the spices and let the malt and hops shine in this beer, but I'm not a big spice guy in general. I'd definitely hop it up a bit- get some flavor and aroma additions in there. Big citrusy hops will be tasty.
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Old 11-01-2012, 12:19 AM   #7
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I would really like to taste this beer, too see if I like it or not Very origonal and different.

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Old 11-01-2012, 01:31 PM   #8
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Quote:
Originally Posted by daksin View Post
If you liked your beer, jackson_d, brew it up again! There's really no need for adding any head-increasing ingredients in any beer with 3# of rye. For head retention, rye is like wheat on steroids. that said, there's really very little crystal in the recipe and I think it should stay. I personally would drop the spices and let the malt and hops shine in this beer, but I'm not a big spice guy in general. I'd definitely hop it up a bit- get some flavor and aroma additions in there. Big citrusy hops will be tasty.

Very cool, thanks! I think I may leave out the spices. Or maybe like half as much orange peel and thats it.... And probably will go with Cascade and Amarillo then (LHBS is out of Citra and so is Hops Direct and freshhops.com doesn't stock it apparently). And no Carapils.

Thanks man. If I think of it I'll post a pic and taste notes in like 4 weeks.

Still open to suggestions if anyone else has anything to add
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Old 11-01-2012, 02:23 PM   #9
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Is 2lb of rice hull necessary. I do a roggenbier thats 50% rye and I only use half a pound. I also pre-soak them cuase the absorb some of my mash water.

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Old 11-01-2012, 03:14 PM   #10
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A couple things -

Cal common yeast is notorious for low attenuation - Unless you want a sweet beer I would consider adding some simple sugars to help it attenuate.
I did an American barley wine/imperial steam beer with 10% sugar and it worked great (though my beer was 1.100 OG and ended up being 10.5%).

I would drop the rice hulls, 12% rye shouldn't even come close to gumming up your system.

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