All Grain Yeast:
WY Cal Lager 2112 Yeast Starter:
2 L Batch Size (Gallons):
6 Original Gravity:
1.053 Final Gravity:
20 Boiling Time (Minutes):
4.5 SRM Primary Fermentation (# of Days & Temp):
10 Tasting Notes:
Great Pilsner Flavor, Soft on Palate
6 gallons in boil kettle, 5.5 gallons into fermenter, 5 gallons into keg.
10 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 88.89 %
1 lbs Munich Malt (9.0 SRM) Grain 8.89 %
4.0 oz White Wheat Malt (2.4 SRM) Grain 2.22 %
0.90 oz Cascade [5.00 %] (90 min) Hops 16.8 IBU
1.00 oz Hallertauer [4.30 %] (10 min) Hops 3.2 IBU
California Lager (Wyeast Labs #2112) with 2L Starter
Mashed at 150 degrees.
Fermented at 60-62 degrees for first 4 days. Raised temp slowly to 68 degrees by day 7.
I've been tinkering with this recipe - always going for something along the lines of a Helles Ale. I really liked what the Cal Common yeast contributed on this go around and will use it again. I had this sucker in the keg in 10 days. It was hazy for the first 4-5 days, then cleared through cold crashing.
The neighbors and I killed the keg pretty much in one night. I enjoyed this beer as the Pilsner and Munich add great malt flavor, while the late Hallertuaer addition is a nice subtle kick - BMC-drinking neighbors really liked it too. I might have converted one or two to craft beer.
I used Cascade for bittering since I had a big bag of it, but I'm assuming anything remotely neutral that gets you 15-20 IBUs would work. Late Hallertauer addition contributes some nice flavor. Next time I'll aim for about 25 IBU through a little more bittering addition.