Brewpastor
Beer, not rocket chemistry
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.
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.