Stoopsitters Brewing BrewBlog > BrewBlogs > California Common [California Common Beer]

Batch No:	107
OG:	1.057
OG (Plato):	14.04° P
Target OG:	1.054
Reading 1:	1.022 (21 days)
FG:	1.013
FG (Plato):	3.32° P
Target FG:	1.012
Real Extract:	5.26° P
App. Atten.:	76.4%
Real Atten.:	62.6%

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

7.75 pounds

Rahr Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

86.1% of grist

0.50 pounds

Dingemans Biscuit Malt

Color (L):	23-25 °L
Info/Use:	Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

5.6% of grist

0.50 pounds

Simpsons Caramalt

Color (L):	34 °L
Info/Use:	A British malt similar to American or Belgian crystal malts.

5.6% of grist

0.25 pounds

Weyermann CaraMunich Malt II

Color (L):	42-50 °L
Info/Use:	Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results in increased fullness, heightened aroma, fuller flavor and deep color. Use 5 -10% for darker beers.

2.8% of grist

9.00 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	0.78 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 0.8 gallons (boil evaporation)
Grain Amount:	9 pounds
Grain Absorbtion:	1.9 gallons
Total Water Needed:	8.4 gallons	6 gallons (runoff) + 1.9 gallons (grain absorbtion) + .5 gallons (equip. loss)
Mash Water Needed:	3 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	5.4 gallons	8.4 gallons (total water) – 3 gallons (mash water)

)

100% of grist

Hops

0.70 ounces

Northern Brewer

Region:	United Kingdom, United States, Germany
AAU Range:	7 - 10%
Notes:	Fine, fragrant aroma, dry, clean bittering hop.
Typical Use:	Bittering, aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker
Example:	ESB, Bitter, Pale Ale, Porter, California Common; Old Peculier, Anchor Liberty, Anchor Steam

9.6% Pellets @ 60 minutes
Type: Bittering
Use: Boil

6.7 AAUs

0.70 ounces

Northern Brewer

Region:	United Kingdom, United States, Germany
AAU Range:	7 - 10%
Notes:	Fine, fragrant aroma, dry, clean bittering hop.
Typical Use:	Bittering, aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker
Example:	ESB, Bitter, Pale Ale, Porter, California Common; Old Peculier, Anchor Liberty, Anchor Steam

9.6% Pellets @ 20 minutes
Type: Flavor
Use: Boil

6.7 AAUs

1.00 ounces

Northern Brewer

Region:	United Kingdom, United States, Germany
AAU Range:	7 - 10%
Notes:	Fine, fragrant aroma, dry, clean bittering hop.
Typical Use:	Bittering, aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker
Example:	ESB, Bitter, Pale Ale, Porter, California Common; Old Peculier, Anchor Liberty, Anchor Steam

6.3% Leaf @ 1 minutes
Type: Aroma
Use: Aroma

6.3 AAUs

2.40 ounces

Total Hop Weight

19.7 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Name:	California Lager
Manufacturer:	Wyeast
Product ID:	2112
Type:	Lager
Flocculation:	High
Attenuation:	69%
Temperature Range:	58–68°F
Amount:	1000 ml

Equipment Profile

Red rectangular cooler

Batch Size:	5 gallons	Boil Volume:	7 gallons
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	0 gallons
Efficiency:	80%	Mash Tun Weight:	10 pounds
Hop Utilization:	100%	Mash Tun Volume:	10 gallons
Loss:	.5 gallons	Mash Tun Specific Heat:	.3 Cal/gram per °C
Notes:	Suitable for larger batches, up to 25 pounds of grain in a thick mash.

Water Profile

Hastings, Minnesota

Calicum:	55 ppm
Bicarbonate:	196 ppm
Sulfate:	7.9 ppm
Chloride:	8.9 ppm
Sodium:	3 ppm
Magnesium:	24 ppm
PH:	7.4%
Notes:	Taken from: "Ground Water Quality in Cottage Grove, MN, June 2000" Prepared by GWMAP

Procedure

1. Mash in with 3 gallons of water at 154F to hit a mash temp of 140F. Mash for 30 minutes. 2. Infuse with 4.5qt boiling water to hit a second mash temp at 154F. Rest 30 minutes. 3. Drain the tun into the kettle and onto the first hops (no mash out infustion). 4. Continue sparging with an additional 3 gallons at 168F. 5. Boil 60 minutes, with 0.7 oz additions at 30 min and 10 min. Add Whilfloc and nutrient with the 5 minute addition. 6. At the end of the boil, let the hops settle and begin cooling. 7. Pitch yeast when the temperature has cooled to 64F.

1. Mash in with 3 gallons of water at 154F to hit a mash temp of 140F. Mash for 30 minutes.

2. Infuse with 4.5qt boiling water to hit a second mash temp at 154F. Rest 30 minutes.

3. Drain the tun into the kettle and onto the first hops (no mash out infustion).

4. Continue sparging with an additional 3 gallons at 168F.

5. Boil 60 minutes, with 0.7 oz additions at 30 min and 10 min. Add Whilfloc and nutrient with the 5 minute addition.

6. At the end of the boil, let the hops settle and begin cooling.

7. Pitch yeast when the temperature has cooled to 64F.

Fermentation

Primary:

12 days @ 62° F

Tasting Reviews

	0 Reviews		Submit a Review		Refresh Page

0 Reviews

Submit a Review

Refresh Page

View Dustin's Brewing Calendar

Dustin's BrewBlogs

All Club BrewBlogs
Maibock 1	Feb 17, 2007
Steam Exp 1	Jan 27, 2007
IPA Experiment 1	Dec 30, 2006
NB Scottish Wee Heavy	Nov 25, 2006
NB Apricot American W...	Nov 11, 2006
NB Winter Warmer	Nov 11, 2006
Scottish 80/-	Oct 23, 2006
NB Doppelbock	Oct 6, 2006
<< < More 12 13 14 15 [16] 17 18 19 20 > >>

Dustin's Brew Status

Dubbel	Bottled
Gout Stout (2013)	Bottled
Gout Stout (2014)	Bottled
Gout Stout (2015)	Bottled
Otis	Bottled
Verboden Vrucht	Bottled
Dead Ringer	On Tap
Gout Stout (2017)	On Tap
Gout Stout (2018)	Primary
Grand Cru	Primary
NB Cream Ale	Primary
NB Winter Warmer	Primary
Pumpkin Harvest Ale	Primary
Saison 1	Primary