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California Common

From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 27, 2024

Specifics
Style: California Common Beer
Contributor: Dustin Zastera
Yield: 5 gallons
Color (SRM/EBC): 9.4/18.4
Bitterness (Calc): 63.8 IBU (Tinseth)
BU/GU: 1.18
Calories: 177 (12 ounces)
ABV: 5.7%
ABW: 4.5%
OG: 1.054
OG (Plato): 13.33° P
FG: 1.011
FG (Plato): 2.81° P
Real Extract: 4.72° P
App. Atten.: 78.9%
Real Atten.: 64.6%
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
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
1.00 ounces Northern Brewer 9.1% Leaf @ 60 minutes
Type: Bittering
Use: Boil 		9.1 AAUs
1.00 ounces Northern Brewer 9.1% Leaf @ 30 minutes
Type: Flavor
Use: Boil 		9.1 AAUs
1.00 ounces Northern Brewer 9.1% Leaf @ 10 minutes
Type: Aroma
Use: Aroma 		9.1 AAUs
3.00 ounces Total Hop Weight 27.3 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
Procedure

1. Mash in with 3 gallons of water at 168F to hit a mash temp of 154F.  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.

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: 1.054 / 13.3° P  
     
     
     
     
Brew Day Notes
 

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