Overview
Info: 10-gallon batch of the base amber recipe from the Magic Hat #9 clone, fermented half with English ale yeast, and half with San Francisco lager yeast
Brewed: May 3, 2008
Kegged:
OG: 1.051
FG:
ABV:
Bitterness: 29 IBUs
XLS

Ingredients
Grains
  • 19 lbs American 2-row Pale Malt
  • 1 lb Crystal 60L
  • 1 lb Flaked Barley
Hops
  • 2.2 oz Tettnanger 4.5% AA (60 min)
  • 1 oz Amarillo 9.2% AA (15 min)
  • 1 oz Willamette 3.8% AA (15 min)
Yeast
  • Nottingham Ale Dry (half the batch)
  • White Labs WLP810 San Francisco Lager (other half)

Brewing Notes
Brandon and I brewed this with the Tucson Homebrew Club at Bario on National Homebrew Day. It was good fun. We stuck to something simple, to see how different Anchor Steam yeast was to a fruity English ale yeast.

We had a low 66% mash efficiency due to me sparging uber-quick.

Half the batch was fermented at 75 F with the ale yeast, and half was put at 55 F with the Steam lager yeast. 3 days at 55 F, followed by ramping up to 65 F to finish out the fermentation.