Extract Recipe
Submitted By: BeerSmith (Shared)
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| Brewer: Brad Smith | |
| Batch Size: 5.00 gal | Style: California Common Beer ( 7B) |
| Boil Size: 2.30 gal | Style Guide: BJCP 2008 |
| Color: 9.8 SRM | Equipment: Brew Pot (3 Gallon) |
| Bitterness: 42.3 IBUs | Boil Time: 60 min |
| Est OG: 1.044 (11.0° P) | |
| Est FG: 1.011 SG (2.7° P) | Fermentation: Ale, Two Stage |
| ABV: 4.4% | Taste Rating: 41.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
1 |
| 1 lbs |
Caramel/Crystal Malt - 30L (30.0 SRM) |
Grain |
2 |
| 6 lbs |
Pale Liquid Extract (8.0 SRM) |
Extract |
3 |
| 1.50 oz |
Northern Brewer [8.5%] - Boil 60 min |
Hops |
4 |
| 0.75 oz |
Cascade [5.5%] - Boil 60 min |
Hops |
5 |
| 0.25 tsp |
Irish Moss (Boil 10 min) |
Misc |
6 |
| 1.0 pkgs |
American Lager (Wyeast Labs #2035) |
Yeast |
7 |
Taste Notes
Very nice tasting beer from my recipe archives. Smooth, hoppy but well balanced.Notes
Boil 2 gal water with gypsum, then add briess malt, crystal malt and Northern Brewer Hops to pot. Boil for about 60 minutes. Add Cascade hops and Irish Moss during last 10-15 minutes of the boil. Cool wort to room temperature using either a wort chiller or by adding cold water. Top out fermenter to 5 gallons with pure water, and ferment for 4 days. (I use a 5 gal glass carboy for fermentation and 1 inch blowout tube to get rid of excess krausen). Rack to secondary fermentor (glass) for an additional 5 days of settling. I usually add one package of clear gelatin dissolved into a pint of water at this stage to aid in clearing the beer. Bottle into sterlized bottles. I aged this beer for approximately 3 weeks, and it tasted most excellent at that time. Peak flavor was reached after approximately 8 weeks.
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