- Ingredients:
- 2.00 lbs. Munich-100 malt 30L
- 1.50 lbs. Flaked rye
- 1.00 lbs. Harrington 2-row pale malt 1.8L
- 1.00 lbs. German Vienna malt 3L
- 10.00 oz. Cara Pils
- 2.00 lbs. DME Australian Pale
- 0.75 oz. Perle 8.4% (60 min)
- 0.50 oz. Williamette 4.2% (45 min)
- 0.50 oz. Williamette 4.2% (15 min)
- 0.50 oz. Williamette 4.2% (2 min)
- Yeast: BrewTek California Gold CL-690
- Style: California Common
- Notable examples: Anchor Steam, Maisel's Dampfbier
- Brewing: 1.053
- Bottling: 1.014
- IBUs: 37.0
- Alcohol: 5.3% (v/v)
- Color: 14 SRM (36 EBC)
- DBatch price: $16.97
- Bottle price: $0.32
- Mash water: 7.8 quarts (130 degF strike)
- Mash Schedule:
- 122 degF (30 min)
- 152 degF (65 min)
- 168 degF (5 min)
- Sparge water: 9.4 quarts (170 degF)
- Sparge liquor: 3.4 gallons
- Desired final volume: 5 gallons
Procedure:
- Add malt extract and water to top and bring to boil; add bittering hops after 30 minutes.
- Pitch when cool (65-75 degF).
- Ferment at 65-70 degF for 48 hours; rack to secondary gravity has dropped below 1.025.
- Continue secondary fermentation at 60-65 degF for 14 days.
- Prime with 3/4 cup corn sugar or equivalent (or kr”usen with actively fermenting wort) and bottle.
- Condition for 3 weeks at 60-70 degF. Serve at 45-52 degF.
- Source: Ericsbeerpage.com
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You have a great collection of recipes! I'd love to get into home brewing.