BeerSmith™ Recipe Cloud

Taste Notes

Recipe Type: All Grain Yeast: White Labs 840 Yeast Starter: Yes-4 liter Original Gravity: 1.048 Final Gravity: 1.008 IBU: 21.6 Boiling Time (Minutes): 90 Color: 3.9 Primary Fermentation: 21 days @ 48* F (9* C) Secondary Fermentation: 30 Days @ 32* F (0* C) Aged: Kegged, chilled, and Carb'd for one week = 7 days @ 39* Boiling Time: 90 minutes SRM: 2 ABV: 5.3% directions Single infusion mash at 149° F (65° C) for 60 minutes. We get OUR water from Folsom Lake, then it is purified by a water treatment plant. Our base profile here in Roseville. Ca = 6.5 = Calcium Mg = 2.6 = Magnesium Na = 2.6 = Sodium SO4 = 2.8 = Sulfate CL = 1.6 = Chloride HCO3 = 35 = Bicarbonate

Notes

Category 1: Light Lager 203 entries Sponsored by Five Star Chemicals & Supply, Inc. Annie Johnson, Sacramento, Calif., ESB (East Sacramento Brewers) 2013 Homebrewer of the Year Gold Medal “Mow The Damn Lawn!” Lite American Lager I love Lagers. I grew up on lagers. Budweiser was my standard go-to beer. The 1st time I had Bud from a keg I thought it was the best beer I ever tasted. I got the chance to tour the Budweiser plant in Fairfield California and tasted fresh beer in the clearing tanks, before it's pasteurized for packaging in the cans. It was AMAZING! Completely different than the swill you buy in the cans. Lagers are affectionate referred to my "Jack in the Box" beer. When I was in High School we had this burger joint that stayed open till 2 am on the weekend. On an early Saturday morning that place was packed. There would be 100 kids hanging out in the parking lot. It was a who's who in my area growing up. I enjoyed those years and we drank a lot of beer & malt liquor in front of that burger joint. Lagers were my favorite. To this day, if I refer to a beer as my "Jack in the Box" beer, you know it's good. Ever see the movie American Graffiti? I'm not that old, but you get the idea. Per BREW magazine: If you're brewing all-grain, you definitely want to adjust the mash temperature to match the desired body of your beer. Mashing at a higher temperature like 156*F will result in a more malty beer and an increase in body and final gravity. Mashing at a low temperature, 148*F, results in a cleaner, drier finish to the beer with a lower final gravity. When brewing all grain recipes a lower mash temperature produces wort that ferments into a thinner bodied higher alcohol beer and a higher temperature mash produces wort that ferments into fuller bodied sweeter tasting beer. In my fourth year of home brewing I dove into brewing water properties and discovered how they influence the fermentation characteristics of wort. I also learned how brewing water properties can easily be adjusted to significantly improve the flavor, taste, color and quality of all my beers. Who knew? You can further improve the taste of your beer by increasing its malt flavor, while offsetting harsh bitterness, by adding a little Calcium Chloride and Epsom Salt to the same filtered, chlorine and chloride free water. I think of brewing water as a way to brighten the color and taste of my beer, in much the same way a treble control is used to increase the brightness of music during playback. It is true that water with high sulfate content enhances the sharp, bitter aspect of the hops, it's easily overdone. The result can be a chalky, metallic, or harsh character... If you have soft water, add some Gypsum or Burton Salts, but start low, targeting half the amount of sulfate typical of Burton water. If you're really interested in learning more about creating the perfect brewing water profile visit the EZ Water Calculator site and download their free easy to use spreadsheet. It takes all the guesswork out of adjusting your water properties while keeping your additions within safe recommended ranges. There is a whole lot more to water chemistry, but you can begin to get your feet wet using just a few little tweaks and produce some really great beers. Most homebrews benefit from a simple addition of Gypsum & Calcium Chloride. This makes the hops pop! Adding anything else simply makes the beer taste more medicine like. Also, choosing which hops to use in a recipe is a lot simpler than choosing your grain bill. The overall amount of variation in flavor in hops is much less than in grains. When choosing hop varieties for established beer styles, review existing recipes and remember that, in general, classic beer styles are hopped with varieties from their