Recipe Type: All Grain
Yeast: WY Cal Lager 2112
Yeast Starter: 2 L
Batch Size (Gallons): 6
Original Gravity: 1.053
Final Gravity: 1.014
Boiling Time (Minutes): 90
Color: 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.
In Heaven there is no beer
That's why we drink it here
And when we're all gone from here
Our friends will be drinking all the beer.