BrewBlog: California Common
Specifics
Reference
Style:
Brewer: Dustin Zastera
Brew Date: June 8, 2013
Yield: 5 gallons
Reference
Color (SRM/EBC):
9.4/18.4
Bitterness (Calc): 43.5 IBU (Tinseth)
BU/GU: 0.82
Calories: 174 (12 ounces)
ABV: 5.6%
ABW: 4.4%
Batch No: 96
OG: 1.053
OG (Plato): 13.1° P
Target OG: 1.054
FG: 1.011
FG (Plato): 2.81° P
Target FG: 1.012
Real Extract: 4.67° P
App. Atten.: 78.5%
Real Atten.: 64.3%
General Information
Method: All Grain
Comments

Trying something new this time with the mash schedule.  This batch will be a double infusion with rests at 140F and 154F (the target was 158F).  IBU target of ~40.

Initial reading of 13.1 Brix.

6/9: Fermentation very active at 18 hours.  Temperature 66F.

7/23: Transfer from primary to keg.

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 154F to hit a mash temp of 140F.  Mash for 30 minutes.

2. Infuse with 4.5qt boiling water to hit a second mash temp at 158F.  Rest 30 minutes.

3.  Drain the tun into the kettle and onto the first hops (no mash out infustion).  

4. Continue sparging with an additional 3.5 gallons at 168F.

5. Boil 60 minutes, with 0.7 oz additions at 30 min and 10 min.  Add Whilfloc and nutrient with the 5 minute addition.

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

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

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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