From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 27, 2024
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| O.G.: | 1.048 - 1.054 |
| F.G.: | 1.011 - 1.014 |
| ABV: | 4.5 - 5.5% |
| Bitterness: | 30 - 45 IBUs |
| Color: | 10 - 14 SRM |
| Info: | A lightly fruity beer with firm, grainy maltiness, interesting toasty and caramel flavors, and showcasing the signature Northern Brewer varietal hop character. Commercial Examples: Anchor Steam, Southampton Steem Beer, Flying Dog Old Scratch Amber Lager. |
| Method: | All Grain |
Trying something new this time with the mash schedule. This batch will be a double infusion with rests at 140F and 154F (the target was 158F). IBU target of ~40. Initial reading of 13.1 Brix. 6/9: Fermentation very active at 18 hours. Temperature 66F. 7/23: Transfer from primary to keg. |
| 7.75 pounds | Rahr Pale Malt (2-Row) | 86.1% of grist |
| 0.50 pounds | Dingemans Biscuit Malt | 5.6% of grist |
| 0.50 pounds | Simpsons Caramalt | 5.6% of grist |
| 0.25 pounds | Weyermann CaraMunich Malt II | 2.8% of grist |
| 9.00 pounds | Total Grain Weight | 100% of grist |
| 0.70 ounces |
Northern Brewer 9.6% Pellets @ 60 minutes Type: Bittering Use: Boil |
6.7 AAUs |
| 0.70 ounces |
Northern Brewer 9.6% Pellets @ 30 minutes Type: Flavor Use: Boil |
6.7 AAUs |
| 0.60 ounces | Northern Brewer 9.6% Pellets @ 5 minutes Type: Aroma Use: Aroma |
5.8 AAUs |
| 2.00 ounces | Total Hop Weight | 19.2 AAUs |
| Total Boil Time: | 60 minutes |
| Name: | California Lager |
| Manufacturer: | Wyeast |
| Product ID: | 2112 |
| Type: | Lager |
| Flocculation: | High |
| Attenuation: | 69% |
| Temperature Range: | 58–68°F |
| Amount: | 125 ml |
Hastings, Minnesota
| Calicum: | 55 ppm |
| Bicarbonate: | 196 ppm |
| Sulfate: | 7.9 ppm |
| Chloride: | 8.9 ppm |
| Sodium: | 3 ppm |
| Magnesium: | 24 ppm |
| PH: | 7.4% |
| Notes: | Taken from: Prepared by GWMAP |
1. Mash in with 3 gallons of water at 154F to hit a mash temp of 140F. Mash for 30 minutes. 2. Infuse with 4.5qt boiling water to hit a second mash temp at 158F. Rest 30 minutes. 3. Drain the tun into the kettle and onto the first hops (no mash out infustion). 4. Continue sparging with an additional 3.5 gallons at 168F. 5. Boil 60 minutes, with 0.7 oz additions at 30 min and 10 min. Add Whilfloc and nutrient with the 5 minute addition. 6. At the end of the boil, let the hops settle and begin cooling. 7. Pitch yeast when the temperature has cooled to 64F. |
| Primary: | 12 days @ 62° F |
| Date Brewed: | |
| Brewer/Assistant: |
| Target | Actual | |
| Strike Water Amount: | 3 | |
| Strike Water Temperature: | ||
| Mash Temperature: | ||
| Mash Time: | ||
| Sparge Water Amount: | 5.4 | |
| Sparge Water Temperature: | ||
| Pre-Boil Gravity: | ||
| Pre-Boil Amount: | 6 | |
| Post-Boil Amount: | 5 | |
| Boil Time: | 60 | |
| Original Gravity: | 1.053 / 13.1° P | |