This beer takes the great California Common beer style and broadens its horizon to utilize ingredients from three of the best beer countries in the world: Germany, Belgium, and, of course, the United States! So the final beer will, hopefully, be in the vein of Anchor Steam, but with enough of an international twist to allow it to stand apart.
Ellis Island Amber – brewed on 8/12/2012
Dingemans Belgian Pale Ale – 2 lbs 12 oz Weyermann Munich II – 2 lbs 12 oz Weyermann Cara Munich III – 8 oz Perle hop pellets (6.5% AA) – 1 oz (0.5 @ 60, 0.25 @ 35, 0.25 @ 15) Wyeast 2112 California Lager
Too much water or not enough boil-off, but ended up with about 3 gallons (still only use about 2.4ish to ferment) post boil. At 73% eff: OG 1.052 - IBU 28 – ABV 4.8% (so a tad lighter than intended) Ferment through about 8/29-30 trying to keep the temps in the mid 60s (wine fridge would be too chilly in this instance), then bottle and condition until October or so.
UPDATE 11/14 - Look at that pic up there! Nice clear coppery pour with a pillowy tan head (ok, so it over-carbed a little!) that receded down a bit, but lingered all the way through the drink (which I made last a while because I wanted it to warm up a bit). Smooth and slightly sweet with some caramel/toffee notes both in taste and smell. Not much in the way of any discernible hop presence (I think I would like some in this beer actually). There was a malty sweetness that I usually associate with Belgian beers, so I wonder if that Dingemans malt is the reason? Regardless, it is a fine beer (once you let the CO2 escape for a moment) that should be a hit this Thanksgiving.