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California Common

From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed March 24, 2017

Specifics
Style: California Common Beer
Brewer: Dustin Zastera
Brew Date: December 19, 2016
Yield: 5 gallons
Color (SRM/EBC): 9.2/18.1
Bitterness (Calc): 55.4 IBU (Tinseth)
Batch No: 137
OG: 1.046
Target OG: 1.049
Status: Primary
BJCP Style Info: California Common Beer
O.G.: 1.048 - 1.054
F.G.: 1.011 - 1.014
ABV: 4.5 - 5.5%
Bitterness: 30 - 45 IBUs
Color: 10 - 14 SRM
Info: A lightly fruity beer with firm, grainy maltiness, interesting toasty and caramel flavors, and showcasing the signature Northern Brewer varietal hop character.

Commercial Examples: Anchor Steam, Southampton Steem Beer, Flying Dog Old Scratch Amber Lager.

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.

Malts and Grains
7.75 pounds Rahr Pale Malt (2-Row) 86.1% of grist
0.50 pounds Dingemans Biscuit Malt 5.6% of grist
0.50 pounds Simpsons Caramalt 5.6% of grist
0.25 pounds Weyermann CaraMunich Malt II 2.8% of grist
9.00 pounds Total Grain Weight 100% of grist
Hops
1.10 ounces Northern Brewer 9.6% Leaf @ 60 minutes
Type: Bittering
Use: Boil
10.6 AAUs
1.10 ounces Northern Brewer 9.6% Leaf @ 30 minutes
Type: Flavor
Use: Boil
10.6 AAUs
1.10 ounces Northern Brewer 6.3% Leaf @ 1 minutes
Type: Aroma
Use: Aroma
6.9 AAUs
3.30 ounces Total Hop Weight 28.1 AAUs
Boil
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
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
California Common
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 3  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 5.4  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 6  
Post-Boil Amount: 5  
Boil Time: 60  
Original Gravity: 1.046 / 11.4° P  
     
     
     
     
Brew Day Notes
 

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