From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 28, 2024
|
|
| O.G.: | 1.064 - 1.072 |
| F.G.: | 1.011 - 1.018 |
| ABV: | 6.3 - 7.4% |
| Bitterness: | 23 - 35 IBUs |
| Color: | 6 - 11 SRM |
| Info: | A relatively pale, strong, malty lager beer. Designed to walk a fine line between blandness and too much color. Hop character is generally more apparent than in other bocks. Commercial Examples: Ayinger Maibock, Mahr’s Bock, Hacker-Pschorr Hubertus Bock, Capital Maibock, Einbecker Mai-Urbock, Hofbräu Maibock, Victory St. Boisterous, Gordon Biersch Blonde Bock, Smuttynose Maibock. |
| Method: | All Grain |
Initial reading of 5.1 gallons at 17.2B (1.068). Expected final gravity of 1.016 (9.4B). Pitched the 2112 left over from batch 77, California Common. Some signs of fermentation at 24 hours, but no krausen until 40 hours. A bit slower than I would have expected. Blowout sometime during day 3. Moved from 56F to 64F on day 8. |
| 8.00 pounds | Rahr Pilsen Malt | 66.7% of grist |
| 4.00 pounds | German Light Munich Malt | 33.3% of grist |
| 12.00 pounds | Total Grain Weight | 100% of grist |
| 1 tablet | Whirlfloc @ 15 minutes | |
| 1/2 tsp | Yeast Nutrient @ 15 minutes |
| 1.00 ounces |
Perle 9.3% Pellets @ 60 minutes Type: Bittering Use: Boil |
9.3 AAUs |
| 0.50 ounces |
Hallertauer Gold 1.5% Pellets @ 15 minutes Type: Flavor Use: Aroma |
0.8 AAUs |
| 1.50 ounces | Total Hop Weight | 10.1 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: | 1500 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 |
Mash in with 3.75 gallons at 167F to hit a mash temperature of 152F. Rest for 30 minutes, then pull 5 quarts to decoct. Boil the decoction for 40 minutes and return to the main mash to hit a second rest temperature of 166F. Rest for an additional 30 minutes. Mash out with 3 quarts @boil to high 172F. Stir and drain the tun to recover ~3 gallons. Sparge with an additional 3.5 gallons at 172F. Add hops according the schedule, adding whilfloc and nutrient with the last hop addition. |
| Date Brewed: | |
| Brewer/Assistant: |
| Target | Actual | |
| Strike Water Amount: | 4 | |
| Strike Water Temperature: | ||
| Mash Temperature: | ||
| Mash Time: | ||
| Sparge Water Amount: | 5.1 | |
| Sparge Water Temperature: | ||
| Pre-Boil Gravity: | ||
| Pre-Boil Amount: | 6 | |
| Post-Boil Amount: | 5 | |
| Boil Time: | 60 | |
| Original Gravity: | 1.068 / 16.6° P | |