DarinB
Active Member
Ok - specifically thinking about Sprecher Black Bavarian. Here's the main problem I have - no suitable lager fermenting temps...about the best I can do is a steady 62 degrees. So, since I did a steam beer recently that turned out quite nice, I started thinking maybe I could use California Lager yeast, and see what the heck comes out of it.
To that end, I humbly submit the following - please critique!!!
0.5 lbs. English 2-row Pale
0.25 lbs. American Caramel 60°L
0.75 lbs. American Chocolate Malt
0.75 lbs. American Black Patent
6 lbs. Liquid Amber Extract
1 oz. Cascade Pellets boiled 60 min.
1 oz. Mt. Hood Pellets boiled 20 min.
1 oz. Chinook Pellets boiled 5 min.
.5 oz. Tettnanger pellets, steeped at flame out for 5 - 10 minutes
Yeast : WYeast 2112 California Lager
I think the color and IBU's should be about right. The grain and hop bill is based off of a Sprecher brochure, though as far as proportions, I'm totally winging it...
To that end, I humbly submit the following - please critique!!!
0.5 lbs. English 2-row Pale
0.25 lbs. American Caramel 60°L
0.75 lbs. American Chocolate Malt
0.75 lbs. American Black Patent
6 lbs. Liquid Amber Extract
1 oz. Cascade Pellets boiled 60 min.
1 oz. Mt. Hood Pellets boiled 20 min.
1 oz. Chinook Pellets boiled 5 min.
.5 oz. Tettnanger pellets, steeped at flame out for 5 - 10 minutes
Yeast : WYeast 2112 California Lager
I think the color and IBU's should be about right. The grain and hop bill is based off of a Sprecher brochure, though as far as proportions, I'm totally winging it...