California Common No Chill Small Batch - Beer Recipe - Brewer's Friend

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California Common No Chill Small Batch

170 calories 14.7 g 12 oz
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Beer Stats
Method: BIAB
Style: California Common Beer
Boil Time: 60 min
Batch Size: 2.2 gallons (fermentor volume)
Pre Boil Size: 3.2 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 84% (brew house)
No Chill: 20 minute extended hop boil time
Calories: 170 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Tuesday May 26th 2015
1.052
1.009
5.7%
39.9
10.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.25 lb United Kingdom - Maris Otter Pale3.25 lb Maris Otter Pale 38 3.75 89.2%
6 oz American - Caramel / Crystal 40L6 oz Caramel / Crystal 40L 34 40 10.3%
0.30 oz American - Black Malt0.3 oz Black Malt 28 500 0.5%
58.30 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.05 oz Spalt Select0.05 oz Spalt Select Hops Pellet 6.3 Boil 60 min 3.26 5%
0.95 oz Spalt Select0.95 oz Spalt Select Hops Pellet 6.3 Aroma 1 min 36.68 95%
1 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
59 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal 156F strike water Infusion -- 152 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.44 g | 17.8 qt) 3.91 15.6  
Mash volume with grains (equipment estimates 4.73 g | 18.9 qt) 4.2 16.8  
Grain absorption losses -0.46 -1.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.74 g | 15 qt) 3.2 12.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 2.2 8.8  
Volume into fermentor 2.2 8.8  
Total: 3.91 15.6
Equipment Profile Used: System Default
 
Notes

Build up S-23 yeast for a full-size batch of lager.

No-chill overnight with full contents of kettle.

Try to transfer minimal trub into fermenter to keep a clean yeast cake for re-pitching.

Ferment in drink serving jar.

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  • Last Updated: 2015-06-05 02:18 UTC