Since my basement in the winter stays a (pretty much) consistent 60°F in the winter, I think that a California Common or Steam Beer recipe would be good to try out since I have the correct temperature for fementation.
I always imagined that this beer would be my first lager attempt, but the beer fridge changed that trajectory.
Here is a recipe that I formulated to resemble Anchor Steam.
9 lbs. 2-Row Brewers Malt
1 lbs. American Caramel 40°L
.8 oz. Northern Brewer (Pellets, 8 %AA) boiled 60 min.
.5 oz. Northern Brewer (Pellets, 8 %AA) boiled 15 min.
.5 oz. Northern Brewer (Pellets, 8 %AA) boiled 1 min.
Yeast: WLP810 San Francisco Lager Yeast
Original Gravity: 1.050
Terminal Gravity: 1.012
Color: 11.11 °SRM
Bitterness: 38.1 IBU
Alcohol (%volume): 5.0 %
I may need to recalculate the hops amounts based on the AA%. If it’s lower, I will need to buy and add more. Looking to collect enough wort for a 6 gallon boil for 60 minutes.
After the boil, I plan to chill the wort to around 58°F and let it warm up over the first few days of fermentation. Ferment for 2 weeks. Bottle after that.