BrewBlog: California Common
Specifics
General Information
Method: All Grain

Tried a protein rest this time to improve mouthfeel.

Hops from the 2016 Webster harvest.  The hops didn't feel fully dried, so I increased the quantity to 1.1oz for each addition.

Comments

2016-12-19: Brewed.  Yeast from a jar.  Fermentation activity at 20 hours.  

2016-12-30: Fermentation nearly complete.  The entire time the indicated temperature was 62F.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
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

Tall cooler

Batch Size: 5 gallons Boil Volume: 7 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: .4 gallons
Efficiency: 80% Mash Tun Weight: 10 pounds
Hop Utilization: 100% Mash Tun Volume: 7 gallons
Loss: .5 gallons Mash Tun Specific Heat: .3 Cal/gram per °C
Notes:

Suitable for standard mashes that finish below 1.9 qt/lb with 12 pounds of grain.

Preheat with 9F-gallons

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

Strike with 3 gallons at 147F to hit a mash temperature of 137F (1.33), rest 20 minutes.

Infuse 4qt at boil to hit a sacc rest of 153F (1.77), rest 40 minutes.

Infuse 7qt at boil to mash out at 168F (2.55).

Sparge with 2.5 gallons at 168F.

Fermentation
Primary: 12 days @ 62° F
Tasting Reviews
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Dustin's Brew Status
Gout Stout (2013)Bottled
Gout Stout (2014)Bottled
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Grand CruBottled
HefeweizenOn Tap
NB Dead RingerOn Tap
California CommonPrimary
Gout Stout (2016)Primary
Belgian Pale AleSecondary