PHB St. Paddy's California Common 2021 - Beer Recipe - Brewer's Friend

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PHB St. Paddy's California Common 2021

193 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: California Common
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 9.57 gallons
Post Boil Size: 8.07 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 97%
Calories: 193 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Wednesday March 10th 2021
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Brewing Classic Styles California Common

OG: 1.055 FG: 1.015 ABV: 5.3% IBU: 45

1.059
1.011
6.3%
47.1
11.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Briess - Brewers Malt 2-Row7 lb Brewers Malt 2-Row 37 1.8 53.2%
4 lb Briess - Pale Ale Malt 2-Row4 lb Pale Ale Malt 2-Row 36.8 3.5 30.4%
1 lb Briess - Caramel Munich 60L1 lb Caramel Munich 60L 35.4 60 7.6%
8 oz Dingemans - Biscuit8 oz Biscuit 34.5 22 3.8%
4 oz Weyermann - Acidulated4 oz Acidulated 27 3.4 1.9%
4.50 oz German - CaraRed4.5 oz German - CaraRed 34 20 2.1%
2 oz United Kingdom - Pale Chocolate2 oz Pale Chocolate 33 207 1%
210.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Artisan - Northern Brewer2 oz Northern Brewer Hops Pellet 7.3 Boil 50 min 39.47 83.3%
0.40 oz Artisan - Idaho #70.4 oz Idaho #7 Hops Pellet 13.6 Boil 15 min 7.67 16.7%
2.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 1 hr.
0.25 ml Fermcap Fining Boil 1 hr.
1 each Whirlfloc Water Agt Boil 0 min.
0.50 tsp Wyeast - Beer Nutrient / 1.34 Ounces Other Boil 0 min.
0.50 tsp Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Mangrove Jack - Californian Lager M54
Amount:
2 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
64 - 68 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 125 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.43 gal Rest & ramp Strike 130 °F 130 °F 20 min
Conversion Temperature 130 °F 152 °F 60 min
Recirculation Vorlauf 152 °F 168 °F 15 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.28 17.1  
Mash volume with grains 5.33 21.3  
Grain absorption losses -1.64 -6.6  
Remaining sparge water volume (equipment estimates 5.71 g | 22.8 qt) 7.19 28.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.09 g | 32.4 qt) 9.57 38.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 6.5 g | 26 qt) 8.07 32.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 8.07 g | 32.3 qt) 6.5 26  
Total: 11.46 45.9
Equipment Profile Used: System Default
 
Notes

Batch #115

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  • Last Updated: 2021-03-17 18:36 UTC