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Ravenwood Gold Rush

From the BrewBlog of BorealBrewers – Grand Rapdis, Minnesota USA
Printed April 19, 2018

Specifics
Style: California Common Beer
Contributor: Chad Haatvedt
Yield: 10 gallons
Color (SRM/EBC): 12.5/24.7
Bitterness (Calc): 23 IBU (Daniels)
OG: 1.062
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
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.

 

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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