tlarham
Well-Known Member
Did my first batch in several years, and can't wait to do another! I decided that since I have the equipment and already do a partial mash, I might as well do a full-grain beer and stop making excuses since it will take the same amount of time.
Next up: A California Common (It's the perfect temperature to secondary in my garage right now.) What do you think?
7# Pale Malt
1# Crystal Malt
1# Rye Malt
.5# Munich Malt
.5# Victory Malt
1 oz Northern Brewer @ 60
.75 oz Northern Brewer @ 15
1 oz Cascade @ 2
1 oz Cascade (Dry Hop)
Wyeast California Lager
EST: 1.053 OG, 1.016 FG, 10.5 SRM, 43.2 IBU (as per Beersmith)
My plan is to ferment at about 58 degrees (my root cellar) for 1 week then secondary in my garage (around 45-50) for two weeks before bottling. Should be ready for New Years!
-- T.
Next up: A California Common (It's the perfect temperature to secondary in my garage right now.) What do you think?
7# Pale Malt
1# Crystal Malt
1# Rye Malt
.5# Munich Malt
.5# Victory Malt
1 oz Northern Brewer @ 60
.75 oz Northern Brewer @ 15
1 oz Cascade @ 2
1 oz Cascade (Dry Hop)
Wyeast California Lager
EST: 1.053 OG, 1.016 FG, 10.5 SRM, 43.2 IBU (as per Beersmith)
My plan is to ferment at about 58 degrees (my root cellar) for 1 week then secondary in my garage (around 45-50) for two weeks before bottling. Should be ready for New Years!
-- T.