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Old 04-05-2006, 07:22 PM   #1
Brewpastor
Beer, not rocket science
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I posted the following with the Beer of the Week thread, but thought I would post it here as well and encourage any readers who have not checked out the beer of the week thread to do so.

I had a couple last night as I reviewed old recipes. I am posting a couple so we can get a sense of what we are drinking and tasting and maybe reproduce.

This first recipe would be close to an Anchor clone (argh! did I really use the "C" word?) I make this particular beer as much as any I brew.

BIG HEAVY THING THAT STOPS FORWARD MOVEMENT GAS BEER
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
07-B Amber Hybrid Beer, California Common Ale
Min OG: 1.048 Max OG: 1.054
Min IBU: 30 Max IBU: 45
Min Clr: 10 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 9.75
Anticipated OG: 1.05145 Plato: 12.731
Anticipated SRM: 9.0
Anticipated IBU: 35.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
92.3 9.00 lbs. Pale Malt(2-row) Great Britain 1.03800 3
7.7 0.75 lbs. Crystal 55L Great Britian 1.03400 55
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Northern Brewer Whole 9.00 20.0 60 min.
0.50 oz. Northern Brewer Whole 9.00 10.2 30 min.
0.75 oz. Northern Brewer Whole 9.00 5.0 5 min.
0.75 oz. Northern Brewer Whole 9.00 0.0 Dry Hop

Yeast
-----
WYeast 2112 California Lager

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 9.75
Water Qts: 9.75 - Before Additional Infusions
Water Gal: 2.44 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0

Total Mash Volume Gal: 3.22 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.


The second recipe is a Bastard Lager recipe. It is well within the style guidelines, but not a "C" beer.

Bastard Lager
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
07-B Amber Hybrid Beer, California Common Ale
Min OG: 1.048 Max OG: 1.054
Min IBU: 30 Max IBU: 45
Min Clr: 10 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.13
Anticipated OG: 1.05283 Plato: 13.057
Anticipated SRM: 11.5
Anticipated IBU: 44.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
39.5 4.00 lbs. Pale Malt(2-row) Great Britain 1.03800 3
29.6 3.00 lbs. Munich Malt Germany 1.03700 8
19.8 2.00 lbs. Pilsener Germany 1.03800 2
9.9 1.00 lbs. Crystal 55L Great Britian 1.03400 55
1.2 0.13 lbs. Biscuit Malt Great Britain 1.03500 35
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Columbus Whole 15.00 33.1 60 min.
0.25 oz. Columbus Whole 15.00 5.6 20 min.
0.50 oz. Columbus Whole 15.00 5.5 5 min.
0.75 oz. Columbus Whole 15.00 0.0 Dry Hop

Yeast
-----
WYeast 2112 California Lager

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 10.13
Water Qts: 10.13 - Before Additional Infusions
Water Gal: 2.53 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions
Saccharification Rest Temp : 150 Time: 0
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0

Total Mash Volume Gal: 3.34 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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Old 04-05-2006, 07:38 PM   #2
Brewpastor
Beer, not rocket science
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Here is a 10 gallon version as requested.

STEAM
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
07-B Amber Hybrid Beer, California Common Ale
Min OG: 1.048 Max OG: 1.054
Min IBU: 30 Max IBU: 45
Min Clr: 10 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 19.50
Anticipated OG: 1.05145 Plato: 12.731
Anticipated SRM: 9.0
Anticipated IBU: 35.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
92.3 18.00 lbs. Pale Malt(2-row) Great Britain 1.03800 3
7.7 1.50 lbs. Crystal 55L Great Britian 1.03400 55
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Northern Brewer Whole 9.00 20.0 60 min.
1.00 oz. Northern Brewer Whole 9.00 10.2 30 min.
1.50 oz. Northern Brewer Whole 9.00 5.0 5 min.
1.50 oz. Northern Brewer Whole 9.00 0.0 Dry Hop

Yeast
-----
WYeast 2112 California Lager

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 19.50
Water Qts: 9.75 - Before Additional Infusions
Water Gal: 2.44 - Before Additional Infusions
Qts Water Per Lbs Grain: 0.50 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0



Bastard Lager
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
07-B Amber Hybrid Beer, California Common Ale
Min OG: 1.048 Max OG: 1.054
Min IBU: 30 Max IBU: 45
Min Clr: 10 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 20.25
Anticipated OG: 1.05283 Plato: 13.057
Anticipated SRM: 11.5
Anticipated IBU: 44.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
39.5 8.00 lbs. Pale Malt(2-row) Great Britain 1.03800 3
29.6 6.00 lbs. Munich Malt Germany 1.03700 8
19.8 4.00 lbs. Pilsener Germany 1.03800 2
9.9 2.00 lbs. Crystal 55L Great Britian 1.03400 55
1.2 0.25 lbs. Biscuit Malt Great Britain 1.03500 35
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Columbus Whole 15.00 33.1 60 min.
0.50 oz. Columbus Whole 15.00 5.6 20 min.
1.00 oz. Columbus Whole 15.00 5.5 5 min.
1.50 oz. Columbus Whole 15.00 0.0 Dry Hop

Yeast
-----
WYeast 2112 California Lager

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 20.25
Water Qts: 10.13 - Before Additional Infusions
Water Gal: 2.53 - Before Additional Infusions
Qts Water Per Lbs Grain: 0.50 - Before Additional Infusions
Saccharification Rest Temp : 150 Time: 0
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0

Total Mash Volume Gal: 4.15 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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Old 04-05-2006, 09:19 PM   #3
mpetty
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Dec 2005
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Looks great. I love my California common, but it sure would make a crappy wine.
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Old 04-05-2006, 09:31 PM   #4
Baron von BeeGee
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BP, what kind of fermentation schedule do you follow with those recipes?

 
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Old 04-05-2006, 09:45 PM   #5
Brewpastor
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Quote:
Originally Posted by Baron von BeeGee
BP, what kind of fermentation schedule do you follow with those recipes?
Generally:

60 degrees for 1 week

50 degrees for 3 weeks

5 degrees a day drop down to 30 degrees

30 degrees for 1 week

In that ball park. I think this beer does best with a conditioning rest in the 50 degree range. I also like a phased lagering rest to help get things settled out and ready for serving (I force carbonate as soon as it gets down to 30 degrees and then let it sit)
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Old 04-06-2006, 04:21 AM   #6
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Quote:
Originally Posted by Brewpastor
Generally:

60 degrees for 1 week

50 degrees for 3 weeks

5 degrees a day drop down to 30 degrees

30 degrees for 1 week

In that ball park. I think this beer does best with a conditioning rest in the 50 degree range. I also like a phased lagering rest to help get things settled out and ready for serving (I force carbonate as soon as it gets down to 30 degrees and then let it sit)
Really? I thought Commons could be brewed at a higher temp and didn't need to be lagered...

How did they taste? Did they come pretty close?
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Old 04-06-2006, 05:03 AM   #7
Brewpastor
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Anchor ferments at 62 degrees and cold conditions for 3 weeks at 50 degrees. The lagering is my addition and I do it to help clarify and I think it makes it a bit crisper.
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Old 12-14-2006, 10:30 PM   #8
rdbeer
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Oct 2006
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Quote:
Originally Posted by Brewpastor
The second recipe is a Bastard Lager recipe. It is well within the style guidelines, but not a "C" beer.

Bastard Lager
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
07-B Amber Hybrid Beer, California Common Ale
Min OG: 1.048 Max OG: 1.054
Min IBU: 30 Max IBU: 45
Min Clr: 10 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.13
Anticipated OG: 1.05283 Plato: 13.057
brewpastor, I'm new to this... I'm just wondering, with an OG of 1.053 and maximum attenuation of 71% (according to wyeast), how can you end up within the style guidelines (BJCP max FG 1.014)?

The way I figure it, the maximum OG you could practically use is about 1.047, since both the wyeast and whitelabs california lager yeasts have max atten 70-71%.

thanks,
Dirk

 
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Old 12-14-2006, 10:44 PM   #9
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Here's my Common Lager recipe (similar to BP's)--just finished off a keg of it last night. I use a very similar fermentation schedule, except I lagered it for a month.

Germantown Hills Common Lager
A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

07-B Amber Hybrid Beer, California Common Ale

Min OG: 1.048 Max OG: 1.054
Min IBU: 30 Max IBU: 45
Min Clr: 10 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.50
Anticipated OG: 1.057 Plato: 14.12
Anticipated SRM: 11.6
Anticipated IBU: 36.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.049 SG 12.09 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
87.0 10.00 lbs. Pale Malt(2-row) America 1.036 2
8.7 1.00 lbs. Crystal 80L 1.033 80
4.3 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Northern Brewer Whole 7.00 30.2 60 min.
0.50 oz. Northern Brewer Whole 7.00 4.0 15 min.
0.50 oz. Northern Brewer Whole 7.00 2.5 1 min.


Yeast
-----

White Labs WLP810 San Fransisco Lager



Mash Schedule
-------------

Mash Type: Two step infusion mash

Grain Lbs: 11.50
Water Qts: 0.00 - Before Additional Infusions
Water Gal: 0.00 - Before Additional Infusions
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Old 12-14-2006, 10:58 PM   #10
Brewpastor
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That looks like a tasty beer and if you are just finishing it off, it must have been. I do love this style.
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