BrewBlog: NB John Q. Adams Marblehead
General Information
Method: Extract
Scale Recipe
Enter desired final yield (volume):
6.00 pounds LME - Pilsner 80% of grist
1.00 pounds DME - Amber 13.3% of grist
7.00 pounds Total Extract Weight 93.3% of grist
Malts and Grains
0.50 ounces 2.2% Pellets @ 60 minutes
Type: Bittering
Use: Boil
1.1 AAUs
0.50 ounces 3.5% Pellets @ 60 minutes
Type: Bittering
Use: Boil
1.8 AAUs
0.50 ounces 2.2% Pellets @ 45 minutes
Type: Bittering
Use: Boil
1.1 AAUs
0.50 ounces 3.5% Pellets @ 30 minutes
Type: Bittering
Use: Boil
1.8 AAUs
0.50 ounces 2.2% Pellets @ 15 minutes
Type: Aroma
Use: Boil
1.1 AAUs
0.50 ounces 2.2% Pellets @ 0 minutes
Type: Aroma
Use: Boil
1.1 AAUs
3.00 ounces Total Hop Weight 7.9 AAUs
Total Boil Time: 60 minutes
Name: California Lager
Manufacturer: Wyeast
Product ID: 2112
Type: Lager
Flocculation: High
Attenuation: 69%
Temperature Range: 58–68°F
Amount: 1500 ml

7/20/10 Boiled 1 liter of water with 100g DME. Cooled overnight. Smacked pack of Wyeast 2112 (~56% viability)

7/21/10 6am pitched yeast, shook starter and placed on stirplate.

7/22/10 6am put starter in fridge to settle yeast.

7/23/10 Added 500ml additional wort after removing spent starter

7/24/10 - Brewday

Steeped crystal in 1 gallon water 120-165F for 20 minutes. Removed grains and added water to reach 3 gallons. Added extract and boiled to 2.7 gallons and cooled to 72F with 2.3 gallons of preboiled, chilled water. Begin cooling with ice.

7/25/10 - Temperature of wort was only 66-68F so added 20lb ice in swamp cooler. About 11 hours later, temperature was 56-58F, pitched yeast

Maintained 58F for 3 days. Fermentation allowed to free rise. I went camping for the weekend.

8/1/10 - Temperature is 78F, SG=1.022

8/11/10 - Day 17 Racked to secondary for 'lagering' at 41-45F. SG =1.016/8

8/28/10 SG=1.018

2/28/10 - I only got to keep 4 bottles (the last in line) as this batch was made with/for a friend. I managed to keep mine in the fridge for a good while and had the last bottle last week. This one I think had signs of oxidation and had a bit of diacetyl in it, something I did not pick up with younger bottles. Back then I thought the beer was decent. My friend probably finished his case and a half within 2 months easy.

I'd stay clear of the amber malt extract next time and with an all-grain batch I'd probably sub in some Munich, keeping the crystal malt the same or a bit less. Hops had faded by this time but by the schedule they were most used for bittering.

I might suspect that the free rise in temperature to 78F after the first three days might have had an impact on this beer.


Primary: 3 days @ 58° F
Secondary: 13 days @ >58° F
Lager: 17 days @ 43° F
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