California Original Lager - Beer Recipe - Brewer's Friend

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California Original Lager

173 calories 20.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Premium American Lager
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 18 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Thomas
Calories: 173 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Friday March 31st 2017
1.052
1.016
4.8%
18.3
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 lb American - Pale 2-Row30 lb Pale 2-Row 37 1.8 100%
30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cluster2 oz Cluster Hops Pellet 6.5 Boil 60 min 17.51 66.7%
1 oz Cluster1 oz Cluster Hops Pellet 6.5 Aroma 2 min 0.74 33.3%
3 oz / $ 0.00
 
Yeast
White Labs - San Francisco Lager Yeast WLP810
Amount:
1 Each
Cost:
Attenuation (avg):
67.5%
Flocculation:
High
Optimum Temp:
58 - 65 °F
Starter:
Yes
Fermentation Temp:
48 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 1095 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
San Francisco Tap Water 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 3 14 9 14 46
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=8VQP8K8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Conversion Infusion -- 149 °F 60 min
Mash out Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.61 gal (66.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.61 gal (18.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.65 gal (54.6 qt). Suggest reducing strike water volume to 9.6 gal (38.4 qt) and adding 1.65 gal (6.6 qt) sparge/top-off. 11.25 45  
Strike water volume at mash thickness of 1.5 qt/lb 11.25 45  
Mash volume with grains 13.65 54.6  
Grain absorption losses -3.75 -15  
Remaining sparge water volume (equipment estimates 9.36 g | 37.5 qt) 10.75 43  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 16.61 g | 66.5 qt) 18 72  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 15 60  
Going into fermentor 15 60  
Total: 22 88
Equipment Profile Used: System Default
 
Notes

"Thanks for emailing, and we're honored to hear you're taking a stab at brewing your own version of our California Lager! We keep Cal Lager at 58 degrees F (give or take a degree or two) for about three days in primary fermentation, after which we crash it to 35 degrees F and let it ferment at this temperature for three weeks.

We also krausen the beer before we crash it. We aren't entirely sure how this would work on a homebrew scale, but a few of us did kick around the idea of approximating our process by fermenting a small amount of malt extract for 12 hours or so to introduce before crashing the rest. We're not sure that you'd need to do any krauesening to re-create the Cal Lager taste, though, so you should be fine even if you skip it.

Happy brewing, and let us know how the beer turns out!

Cheers,
Anchor Brewing Company"

http://www.homebrewtalk.com/showthread.php?t=525682
http://www.homebrewtalk.com/showthread.php?t=526121

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  • Last Updated: 2017-03-31 05:16 UTC