Recipe Type: All Grain
Yeast: WYeast 2112
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 5.50
Original Gravity: 1.057
Final Gravity: 1.016
IBU: 54.1
Boiling Time (Minutes): 60
Color: 9.6
Primary Fermentation (# of Days & Temp): 7-10 @ 62
Secondary Fermentation (# of Days & Temp): 14 @ 62
Tasting Notes: Creamy white head, citrus from cascades, no toasty steam hints - a unique pale ale

Recipe Type: All Grain
Yeast: California Lager (Wyeast #2112)
Yeast Starter: No
Batch Size (Gallons): 5.50
Original Gravity: 1.057
Final Gravity: 1.016
IBU: 54.1
Boiling Time (Minutes): 60
Color: 9.6
Primary Fermentation (# of Days & Temp): 7-10 at 62 degrees
Secondary Fermentation (# of Days & Temp): 14 at 62 degrees or longer


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Recipe: Buster the Beatnik
Brewer: Keith
Asst Brewer:
Style: California Common
TYPE: All Grain
Taste: (0.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.66 gal
Estimated OG: 1.057 SG
Estimated Color: 9.6 SRM
Estimated IBU: 54.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 88.00 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.00 %
0.50 lbs Barley, Flaked (1.7 SRM) Grain 4.00%

1.25 oz Centennial [10.00 %] (60 min) Hops 39.1 IBU
0.75 oz Centennial [10.00 %] (15 min) Hops 11.6 IBU
1.00 oz Cascade [5.50 %] (5 min) Hops 3.4 IBU

1 Pkgs California Lager (WYeast #2112)


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 12.50 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 15.63 qt of water at 165.9 F 154.0 F
10 min Mash Out Add 6.25 qt of water at 208.1 F 168.0 F


I don't have the capability to use temp control, and I don't have a basement. In both primary and secondary this sits in the dining room in the colder months of the year and stays at the appropriate temperature. I would imagine it would only benefit from bulk lagering.