Wednesday, October 13, 2010

East Coast Lager, 10-10-10

East Coast Lager, 10-10-10
Chillin Chillin Chillin, can't you see?  Sometimes your homebrews just hypnotize me!
Damn, busted the style guidelines again.  This lager doesn't seem to fit in any of the categories but would likely float between a Dortmunder Export and a Vienna Lager.  I'd like to call it an East Coast Lager since a like grain bill I've brewed before more resembled a Boston Lager than any of the style categories.  I have no idea what category a Sam Adams Boston Lager would even fall into (maybe a new category is needed?).  For now, I'll just blanket this in BJCP Category 3 which covers Vienna Lager and Oktoberfest.  Amber Lager is something you definitely see on tap and on the shelves around here since Karl Strauss seems to distribute this beer as their flagship.  Their Amber Lager is a crowd pleaser with its sweeter malt and low hop profile.
The East Coast Lager will be ready for our annual New Year's Big Bear Bash where I plan to have four lagers on tap.  Biggie, this one's for you!

East Coast Lager
BJCP Category 3. European Amber Lager
5 Gallons, All Grain, Step Infusion Mash, 90 Minute Boil

9.5 lbs. Beligan Pilsner
0.5 lbs. Caramunich
0.25 lbs. Crystal 20

Protein Rest at 124°F for 20 minutes
(0.9 qts/lb. raised to 135°F)
Saccharification Rest at 148°F for 60 minutes
(0.5 qts/lb. raised to 212°F)
Fly-sparged at 170°F

2 oz. Tettnanger 60 min.
1 Whirlfloc tab 15 min.
1 oz. Hallertauer 10 min.

White Labs WLP830 German Lager Yeast   (Fresh slurry thanks to Kara!)
Currently in ferment at 52°F

OG: 1.052 @ 79°F
FG: 1.011 @ 38°F
ABV: 5.9%

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