| Author |
Message |
    
Steve Haun
Intermediate Member
Username: Stevehaun
Post Number: 387
Registered: 02-2003
Posted From: 67.209.87.85
| | Posted on Thursday, January 13, 2011 - 02:05 am: | 
|
Anybody have a good recipe? Anchor steam clone? |
Graham Cox
Senior Member
Username: T2driver
Post Number: 2624
Registered: 11-2004
Posted From: 72.15.105.173
| | Posted on Thursday, January 13, 2011 - 06:10 am: |
|
Make your favorite ESB recipe with Northern Brewer and WY2112. Done. |
Andy Hancock
Intermediate Member
Username: Ahancbrew1
Post Number: 298
Registered: 03-2003
Posted From: 192.55.55.41
| | Posted on Thursday, January 13, 2011 - 08:47 am: |
|
My recipe is base off the Clone Brews version. I’ve brewed this about 10 times. It’s always good.
9lbs Pale Malt
14 ozs 80L crystal
Boil
60 minutes 1 oz Northern Brewer 7AA
10 minutes .5 oz Northern Brewer 7AA
End of boil .5 oz Northern Brewer 7AA
Yeast Wyeast 2112
Mash at 150F
OG 1.051
IBUs 33 |
davidwaite
Senior Member
Username: Davidw
Post Number: 2115
Registered: 03-2001
Posted From: 71.7.111.121
| | Posted on Friday, January 14, 2011 - 04:36 pm: |
|
I have not brewed a California Common for many years. I think I'll plan one for Monday! Has anyone used US05 for a CC? It's clean enough it should work. Plus, I have it in stock along with some wonderfully aromatic Northern Brewer hops. I do have a slurry of Wy 1272, that would provide a little more character from the yeast. The basement is around 58 degrees on the floor right now. Thoughts? |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 12459
Registered: 01-2002
Posted From: 24.150.49.181
| | Posted on Friday, January 14, 2011 - 05:05 pm: |
|
Personally, I think US-05 fermented at low temperatures, say, 58-60 degrees F, would do just fine. I doubt the additional fruitiness will be that noticeable with all the hop flavor. If you don't think it's a California Common, you can always call it a Northern Brewer ESB. |
Dave Witt
Senior Member
Username: Davew
Post Number: 1522
Registered: 03-2003
Posted From: 24.7.226.155
| | Posted on Friday, January 14, 2011 - 11:31 pm: |
|
I did one last year for the first time in about 7 yrs. Turned out excellent. Here it is:
An American Original
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): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.50
Anticipated OG: 1.051 Plato: 12.69
Anticipated SRM: 9.1
Anticipated IBU: 40.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 80 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
90.5 9.50 lbs. Pale Malt(2-row) Canada 1.036 2
9.5 1.00 lbs. Crystal 60L America 1.034 60
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Perle Pellet 6.50 7.2 First WH
0.25 oz. Northern Brewer Whole 7.90 4.3 First WH
0.65 oz. Northern Brewer Whole 7.90 17.7 60 min.
0.50 oz. Perle Pellet 6.50 11.4 60 min.
0.75 oz. Northern Brewer Whole 7.90 0.0 0 min.
Yeast
-----
White Labs WLP810 San Fransisco Lager
Fermented @ 62 deg
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 10.50
Water Qts: 13.13 - Before Additional Infusions
Water Gal: 3.28 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 5
Sparge Temp : 171 Time: 45
Total Mash Volume Gal: 4.12 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
-----
Aroma hop addition added after wort temp was below 200F. |
davidwaite
Senior Member
Username: Davidw
Post Number: 2116
Registered: 03-2001
Posted From: 65.163.6.62
| | Posted on Tuesday, January 18, 2011 - 04:05 pm: |
|
Brewed mine yesterday. Here are the specs for the 5 gallon batch:
OG 50
IBU's 44
9 lbs. Pale ale malt
1 lb. crystal 60
Also threw in a small handful (an oz or so) of carafa I to give some depth to the colour.
Step mash, first rest was 30 minutes at 150 degrees F, second was 30 minutes at 155 degrees F via an infusion. Mashed out at 168 degrees F.
Hops were all Northern Brewer. 24 IBU's from a FWH addition, 20 IBU's from a 60 minute addition. And then I steeped 1 oz at flame out.
Pitched a satchet of US05 and it is fermenting at 65 degrees. I decided to keep the yeast in it's optimum temperature range to insure good attenuation after reviewing Daniels "Designing".
(Message edited by davidw on January 18, 2011) |
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