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Old 08-01-2008, 02:44 AM   #1
jacksonbrown's Avatar
Mar 2008
Madison, WI
Posts: 1,180
Liked 7 Times on 7 Posts

Recipe Type: All Grain   
Yeast: Pilsner - Wyeast 2007   
Yeast Starter: None   
Batch Size (Gallons): 5   
Original Gravity: 1.056   
Final Gravity: 1.014   
IBU: 16   
Boiling Time (Minutes): 60   
Color: 11   
Primary Fermentation (# of Days & Temp): 14   
Secondary Fermentation (# of Days & Temp): 14   
Tasting Notes: Crisp, light, creamy mouth feel   

This is one of my favorites to make now. It's crisp, light, creamy mouth feel, slightly malty, slightly hoppy. Yummy!

9 lb. 2-row US Pale
1.25 lb. Crystal 60L
0.25 lb. Dextrine (could up to 1/2)

0.75 oz Pearle 7% (60)
1 oz Cascade 6.9% (2)

Gypsum (30)

60 min @ 154

I ferment this in the mid 60's.
California Commons typically have 30-40 IBU ratings, so this cuts that in half (thus the un-common). Also, I don't believe Pilsner yeast is commonly used for CC's, but I find it adds the right malty profile I'm looking for in the beverage. It's a Pilsner Ale.

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