- Recipe Type
- All Grain
- Yeast
- california lager
- Yeast Starter
- definitely!
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.056
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 60
- IBU
- 39
- Color
- 11 SRM
- Primary Fermentation (# of Days & Temp)
- 14 days at 62 degrees
- Secondary Fermentation (# of Days & Temp)
- 14 days at 56 degrees
- Additional Fermentation
- \"Lagered\" for 4 weeks
- Tasting Notes
- This is a \"rip off\" of Jamil\'s recipe. It\'s slightly toasty, and slightly hoppy.
This scored a 38 in the HBT BJCP competition, winning first place in hybrids.
8 lbs Pale Malt (2 Row) US
1 lbs 4.0 oz Munich Malt (9.0 SRM)
1 lbs Caramel/Crystal Malt - 60L
8.0 oz Victory Malt (25.0 SRM)
0.75 oz Northern Brewer [8.00 %] (60 min) Hops 20.7 IBU
1.50 oz Northern Brewer [8.00 %] (15 min) Hops 18.5 IBU
1.00 oz Northern Brewer [8.00 %] (0 min) (Aroma Hop-Steep) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs California Lager (Wyeast Labs #2112) Yeast-Lager
This is basically Jamil's recipe, different from my other recipe in that I wanted the "toasty" notes in it that Jamil talked about in his California Common podcast.
Mash at 152 for 60 minutes. Ferment in the low 60s, using a huge yeast starter. You may need a diacetyl rest, so check for diacetyl. Then, "lager" in the 50s for a couple of weeks and then in the keg for two more weeks before serving.
This is a clear amber beer, with toasty notes and a pleasing nose.
8 lbs Pale Malt (2 Row) US
1 lbs 4.0 oz Munich Malt (9.0 SRM)
1 lbs Caramel/Crystal Malt - 60L
8.0 oz Victory Malt (25.0 SRM)
0.75 oz Northern Brewer [8.00 %] (60 min) Hops 20.7 IBU
1.50 oz Northern Brewer [8.00 %] (15 min) Hops 18.5 IBU
1.00 oz Northern Brewer [8.00 %] (0 min) (Aroma Hop-Steep) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs California Lager (Wyeast Labs #2112) Yeast-Lager
This is basically Jamil's recipe, different from my other recipe in that I wanted the "toasty" notes in it that Jamil talked about in his California Common podcast.
Mash at 152 for 60 minutes. Ferment in the low 60s, using a huge yeast starter. You may need a diacetyl rest, so check for diacetyl. Then, "lager" in the 50s for a couple of weeks and then in the keg for two more weeks before serving.
This is a clear amber beer, with toasty notes and a pleasing nose.