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

12/23/2015 - Krausen established and the fermentation is underway at 66F. 1/11/2016 - Transferred to secondary. 2/21/2016 - Kegged. 2/29/2016 - This is the recipe. It's wonderful.

12/23/2015 - Krausen established and the fermentation is underway at 66F.

1/11/2016 - Transferred to secondary.

2/21/2016 - Kegged.

2/29/2016 - This is the recipe. It's wonderful.

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

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Vienna Lager	Jan 6, 2013
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