BrewBlog: California Common
Specifics
Reference
Style:
Brewer: Dustin Zastera
Brew Date: September 15, 2012
Yield: 5 gallons
Reference
Color (SRM/EBC):
9.4/18.4
Bitterness (Calc): 63.8 IBU (Tinseth)
BU/GU: 1.2
Calories: 173 (12 ounces)
ABV: 5.9%
ABW: 4.6%
Batch No: 87
OG: 1.053
OG (Plato): 13.1° P
Target OG: 1.049
FG: 1.009
FG (Plato): 2.31° P
Target FG: 1.012
Real Extract: 4.26° P
App. Atten.: 82.4%
Real Atten.: 67.5%
General Information
Method: All Grain
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

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 167F to hit a mash temp of 152F.  Mash for 60 minutes.

2. Mash out with 1.25 gallons boiling water to hit a mash temp of 168F.  Rest 10 minutes.

3. Drain the tun into the kettle and onto the fist hops.  Continue sparging with an additional 3 gallons at 168F.

4. Boil 60 minutes, with 1 oz additions at 30 min and 10 min.  Add Whilfloc and nutrient with the 10 minute addition.

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

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

Special Procedures

Homegrown hops.  Harvested and dried September 7th, 2012.

Fermentation
Primary: 12 days @ 62° F
Tasting Reviews
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45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
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