BrewBlog: California King
Specifics
General Information
Method: All Grain

Initial boil volume of 6.7 gallons, measuring 14.2B.  Hops for this batch are from the 2013 Webster harvest.  Yeast obtained from the California Common that was most recently brewed.

12/31/14: A wet towel placed over the carboy has been keeping the vessel at 58F.  It seems like a slower start that normal, but there is evidence of fermentation at the 12 hour mark.

2/8/15: Bottled with 5oz sucrose.  Yielded 20x22oz and 6x12oz.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
12.00 pounds 85.7% of grist
0.75 pounds 5.4% of grist
0.75 pounds 5.4% of grist
0.25 pounds 1.8% of grist
0.25 pounds 1.8% of grist
14.00 pounds 100% of grist
Reference
Hops
2.00 ounces 9.6% Leaf @ 90 minutes
Type: Bittering
Use: Boil
19.2 AAUs
1.00 ounces 9.6% Leaf @ 20 minutes
Type: Flavor
Use: Boil
9.6 AAUs
1.00 ounces 6.3% Leaf @ 1 minutes
Type: Aroma
Use: Aroma
6.3 AAUs
1.00 ounces 9.6% Leaf @ 0 minutes
Type: Aroma
Use: Dry Hop
9.6 AAUs
5.00 ounces Total Hop Weight 44.7 AAUs
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: California Lager
Manufacturer: Wyeast
Product ID: 2112
Type: Lager
Flocculation: High
Attenuation: 69%
Temperature Range: 58–68°F
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 14.5 quarts to hit a mash temperature of 150F.  Rest 20 minutes, then infuse with 3 quarts of boiling water to increase the temperature to 156F.  Mash out with 2 gallons of boiling water - rest 20 minutes.  Drain the tun and sparge with an additional 2.5 gallons of water at 170F.

Tasting Reviews
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Dustin's BrewBlogs
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Gout Stout (2016) Dec 30, 2016
Belgian Pale Ale Dec 20, 2016
California Common Dec 19, 2016
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Grand Cru Feb 21, 2016
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