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Brass Ring Lager

I've brewed California Common beers in the past with disparate results. The slight touch of chocolate malt should give depth without overpowering a casual beer drinker (The "Bud Crowd"). The yeast should ferment clean and give the beer a smooth taste. I don't know for sure, though.

Brewer: Chris Pabst Email: cpabst1@gl.umbc.edu
Beer: Brass Ring Lager Style: California Common
Type: All grain Size: 6 gallons
Color:
22 HCU (~13 SRM)
Bitterness: 23 IBU
OG: 1.052 FG: 1.016
Alcohol: 4.7% v/v (3.7% w/w)
Water: 1 teaspoon CaCO3 to mash and 1 teaspoon to sparge waters-- used Baltimore tap water (I'm sure it sounds gross, but it's not).
Grain: 6 lb. German Pilsner
6 lb. American Munich
8 oz. American crystal 40L
2 oz. American chocolate
Mash: 70% efficiency
Simple infusion mash between 150 and 154 deg. F for 45 minutes or to conversion.
Boil: 90 minutes SG 1.039 8 gallons
Hops: .5 oz. Nugget (12% AA, 60 min.)
.5 oz. Tettnanger (4.5% AA, 15 min.)
.5 oz. Tettnanger (aroma)
Yeast: White Labs California Lager
Log: Primary ferment at 70 deg. F for 1 week, lager at 45 deg. F for a month.
Carbonation: 5 oz. corn sugar

Recipe posted 11/02/00.