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2112 Common
By Frank

Named after Wyeastís 2112 Cali
10.00 lb Munich Malt - 10L (10.0 SRM)

1.00 lb Cara-Pils/Dextrine (2.0 SRM)

1.50 oz Hallertauer [3.70%] (60 min)

0.50 oz Tettnanger [3.90%] (50 min)

0.50 oz Tettnanger [3.90%] (15 min)

0.50 oz Hallertauer [3.70%] (3 min)

0.50 oz Tettnanger [3.90%] (2 min)

0.50 oz Tettnanger [3.90%] (0 min)

1 Pkgs California Lager (Wyeast Labs #2112) (1 qt starter)


Estimated OG: 1.050 SG

Estimated Color: 11.8 SRM

Estimated IBU: 32.4 IBU

Brewhouse Efficiency: 65.0 %

Boil Time: 60 Minutes

Batch Size: 5.00 gal

Boil Size: 6.00 gal
1 1/4 cup DME to prime
Did a simple single infusion mash on this one at about 150*. My efficiency was incredibly low as this was one of my first AG recipes ever and I was still using the god awful zap-pap lautering system--I donít recommend it. If you brew this, I wouldnít adjust the recipe if you have higher efficiency and just go with a higher gravity brew. Thereís plenty of hops to keep things balanced.

OK, now hereís where you have to get a bit crazy. Collect about eight gallons of wort to start with for a five gallon batch. Now, boil this for about six hours to get it down to around three gallons of wort. It helps if you have a couple of homebrews in this time period in pass-out because itís one in the morning and youíve been up since six-thirty. Iím not saying thatís what happened to me but I can tell you it might help...

Reconstitute that wort to six gallons and proceed to brew as per usual, skimming all the weird chunks of scum that form. Add hops at specified times. Chill and pitch your yeast starter.

Iím really pleased with how this turned out. It has the most wonderful mouthfeel Iíve ever gotten on a beer, a lovely noble hop character and a beautiful rich color. It might not get a perfect 5 on RB but itís a rock solid session brew thatís sure to satisfy geeks and non-geeks alike.

Iím not sure Iím ever going to go with the big, long boil again but Iím very curious to see how this would turn out if everything had gone as planned. The only thing I might change is to add some dry hopping in secondary--1/4 to 1/2 oz each of tettnanger and hallertau. I will suggest a decoction mash to get a similar effect ot the long boil though I havenít tried it with this beer myself.


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