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Ravenwood Gold Rush

From the BrewBlog of BorealBrewers – Grand Rapdis, Minnesota USA
Printed April 20, 2018

Specifics
Style: California Common Beer
Brewer: Chad Haatvedt
Brew Date: June 26, 2011
Yield: 10 gallons
Color (SRM/EBC): 12.5/24.7
Bitterness (Calc): 23 IBU (Daniels)
Batch No: 2011-06-26
OG: 1.062
Target OG: 1.056
BJCP Style Info: California Common Beer
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.

General Information
Method: Partial Mash

This is a copy of my Lost Lake Steamer, with a slight variation using crystal malts instead of caramel malts.

Extract
4.00 pounds LME - Light 16.3% of grist
3.00 pounds DME - Light 12.2% of grist
7.00 pounds Total Extract Weight 28.6% of grist
Malts and Grains
12.00 pounds British Maris Otter Pale Malt 49% of grist
2.00 pounds Crystal Malt 20L 8.2% of grist
2.00 pounds Crystal Malt 60L 8.2% of grist
1.00 pounds American Dextrin (Cara-Pils) Malt 4.1% of grist
0.50 pounds Crystal Malt 40L 2% of grist
17.50 pounds Total Grain Weight 71.4% of grist
Non-Fermentables
2 tsp Irish Moss @ 15 minutes  
1 tsp Yeast Nutrient @ 5 minutes  
Hops
2.00 ounces Northern Brewer 9.8% Pellets @ 60 minutes
Type: Bittering
Use: Boil
19.6 AAUs
1.00 ounces Northern Brewer 9.8% Pellets @ 15 minutes
Type: Aroma
Use: Boil
9.8 AAUs
1.00 ounces Northern Brewer 9.8% Pellets @ 5 minutes
Type: Aroma
Use: Boil
9.8 AAUs
1.00 ounces Northern Brewer 9.8% Pellets @ 0 minutes
Type: Aroma
Use: Boil
9.8 AAUs
5.00 ounces Total Hop Weight 49 AAUs
Boil
Total Boil Time: 60 minutes
Yeast
Name: California Lager
Manufacturer: Wyeast
Product ID: 2112
Type: Lager
Flocculation: High
Attenuation: 69%
Temperature Range: 58–68°F
Amount: 125 ml
Mash Profile

Chadís Mash Profile - Batch SpargingMy Mash Profile

Grain Temperature: 60°F Tun Temperature: 60°F
Sparge Temperature: 156°F PH:
Notes:
Procedure

Used 2 Yeast Smack Packs of 2112 California Lager yeast.  Smaked them the day before, and both activated nicely.  I made a yeast starter from one of them:

3 oz DME, 500ml water. 1L flask.  Could not tell if yeast worked, maybe it did and fermented overnight so I could not see activity in flask.

Water"

I had to split the grain bill into two mash tuns.  Use 4 gallons in each and mashed 1 hr at 154 degrees

Batch sparged with another 20 minute mash.

Collected about 13.5 gallons.  Boiled one hour.

 

Special Procedures

This is the maiden run for my new Blichmann 14 Gal Conical Fermentor.  I sanitized with one-step,

Fermentation
Primary: 12 days @ 68° F
Secondary: 30 days @ 68° F
Ravenwood Gold Rush
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Boil Time: 60  
Original Gravity: 1.062 / 15.2° P  
     
     
     
     
Brew Day Notes
 

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