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

Batch No:	116
OG:	1.050
OG (Plato):	12.39° P
Target OG:	1.049
FG:	1.012
FG (Plato):	3.07° P
Target FG:	1.012
Real Extract:	4.75° P
App. Atten.:	75.2%
Real Atten.:	61.6%

General Information

Method:	All Grain

Method:

All Grain

The hops used for this batch are from the 2014 Webster harvest.

12/24/14: Evidence of fermentation at 14 hours. A wet towel draped over the carboy is holding the temperature at 62F, below the room temperature of 65F. Note to self: investigate swamp coolers for the tricky batches.

12/30/15: Transferred to secondary.

1/24/15: Transferred to keg.

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:	5.1 gallons
Evaporation Rate:	0.78 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6.1 gallons	5.1 gallons (final boil volume) ÷ 0.96 (cooling) + 0.8 gallons (boil evaporation)
Grain Amount:	9 pounds
Grain Absorbtion:	1.9 gallons
Total Water Needed:	8.5 gallons	6.1 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:	5.5 gallons	8.5 gallons (total water) – 3 gallons (mash water)

)

100% of grist

Hops

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

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

9.6 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

9.6% Leaf @ 30 minutes
Type: Flavor
Use: Boil

9.6 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

3.00 ounces

Total Hop Weight

25.5 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:	125 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

Mash in with 3 gallons of water at 168F to hit a mash temperature of 154F. Rest for 60 minutes. Mash out with 6 quarts of boiling water. Drain the tun to collect the first runnings. Sparge with an additional 3.5 gallons as 170F to collect a final volume of 6.5 gallons.

Mash in with 3 gallons of water at 168F to hit a mash temperature of 154F. Rest for 60 minutes. Mash out with 6 quarts of boiling water. Drain the tun to collect the first runnings. Sparge with an additional 3.5 gallons as 170F to collect a final volume of 6.5 gallons.

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
Grand Cru	Feb 21, 2016
Gout Stout (2015)	Dec 28, 2015
California Common	Dec 22, 2015
Rye Pale Ale	Dec 21, 2015
NB Dead Ringer	Nov 8, 2015
Big Otis	Jul 12, 2015
NB Hefewheaton	Jul 11, 2015
Alt.Saison	Jun 20, 2015
<< < More 1 2 3 [4] 5 6 7 8 > >>

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