Description
This recipe is from the book Beer Craft by Jon Finch.
A lightly fruity beer with firm, grainy maltiness, interesting toasty and caramel flavours, and showcasing rustic, traditional American hop characteristics.
Ingredients
Crisp Munich Malt (500 grams)
Weyermann® Premiere Pilsner Malt (4000 grams)
Hallertauer Mittlefruh Pellets (70 grams)
Mangrove Jacks Californian Lager M54 Yeast (1 packs)
Method
Beer Style (main): American Lagers
Beer Style (sub): American-Style Lager
Batch Size: 19L
Original Gravity: 1.046
Final Gravity: 1.010
ABV %: 4.8
IBU: 31.2
THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C: 75
Out time (mins): 10
THE BOIL
Boil time (mins): 60
Additions and timing:
40g Hallertauer Mittelfrueh – Boil 60 min
15g Hallertauer Mittelfrueh – Boil 10 min
Secondary additions and timing:
15g Hallertauer Mittelfrueh – Flame-out
Yeast: 1 pack Mangrove Jacks Californian Lager Yeast M54
Fermentation temperature/steps: 18-20c, condition for 2 weeks before drinking
Comments:
A lightly fruity beer with firm, grainy maltiness, interesting toasty and caramel flavors, and showcasing rustic, traditional American hop characteristics. History: American West Coast original, brewed originally as Steam Beer in the Gold Rush era. Large shallow open fermenters (coolships) were traditionally used to compensate for the absence of refrigeration and to take advantage of the cool ambient temperatures in the San Francisco Bay area. Fermented with a lager yeast, but one that was selected to ferment relatively clean beer at warmer temperatures. Modern versions are based on Anchor Brewing re-launching the style in the 1970s. Style Comparison: Superficially similar to an American Amber Ale, but with specific choices for malt and hopping – the hop flavor/aroma is traditional (not modern) American hops, malt flavors are more toasty, the hopping is always assertive, and a warm-fermented lager yeast is used. Less attenuated, less carbonated and less fruity than Australian Sparkling ale.
Mark Pope (verified owner) –
One of my first all grain brews. It’s delicious and I will definitely be making this one again.
Philip Cross (verified owner) –
I don’t know if I went wrong somewhere but I wasn’t overwhelmed with this one. there was an ester/toffee-bannana flavour i wasn’t happy with, it split the people who tried it; so seeing it was me who was going to have to drink it I dry hopped 15g of Cascade BBC into the keg for two days ind I think its stunning. Maybe i’m just wierd but it complimented the beer and the after taste is great. I will have to try again and see if it was a fail on my part as it did increase in temp quite rapidly when fermentation started.
Robert Neale –
Hi, “ester/toffee-bannana” are traits of fermentation issues, maybe to hot or perhaps leave on the yeast a little longer. Glad you turned it around;)
ROBERT WILTSHIRE (verified owner) –
Not sure what I was expecting here, is it a lager or ale?? Anyway turned out very nice. Finding it best served chilled. Light in colour and crystal clear , cold IPA ? Hopped lager ? Anyway give it a go doubt you will be disappointed
steve howard (verified owner) –
Wasn’t initially impressed when tasted soon after fermentation and thought it slightly harsh on the palate, however, good things come to those who wait. I hit/exceeded all the numbers expected (1.056 og 1.012 fg) and kegged and carbonated slowly over the next 2 weeks and as this was a hybrid beer, left in kegerator for another 6 weeks to condition. What a triumph it is, harshness has disappeared completely, colour golden and has lovely aromas and hint of bitterness. It also has a touch of Belgian beer taste about it and a great alternative to Lager as less carbonated and full of flavour. Easy to brew with simple ingredients but don’t be too keen to drink as the extra time conditioning is well worth the wait.