I tried to keep the hops sort of restrained and let the malt really stand on it's own.
4.8Kg for the 21L (roughly 1.047 O.G.)
Mashed 60 minutes @ 67C
60 minute boil with 10g Magnum hops
20g Amarillo @ 5 minutes
Calculated IBUs ~18
However, this was a winter brew where the hose that normally feeds my immersion chiller froze up.
Ended up being sort of an accidental "no chill" brewing experiment.
This means that my 5 minute hop addition actually steeped in near boiling hot wort for much longer than the calculated recipe.
Fermented using Wyeast 2112 California Lager @ about 16C
I don't have a temperature-controlled fermentation chamber, so I went with a yeast that suited my ambient basement temp.
The California Lager strain does a great job of producing clean lager-like results at warmer than normal lager temperatures.
Despite the accidental "no chill", this beer turned out pretty nicely. Super-crushable, pairs well with pizza.
