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California Common

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: California Common Beer
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Efficiency: 70% (brew house)
Source: Daniel Williams
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Friday March 2nd 2012
1.053
1.013
5.3%
55.1
8.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb American - Pale 2-Row19 lb Pale 2-Row 37 1.8 83.5%
0.50 lb United Kingdom - Crystal 45L0.5 lb Crystal 45L 34 45 2.2%
0.25 lb United Kingdom - Pale Chocolate0.25 lb Pale Chocolate 33 207 1.1%
1 lb American - Victory1 lb Victory 34 28 4.4%
2 lb German - Munich Light2 lb Munich Light 37 6 8.8%
22.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Northern Brewer3 oz Northern Brewer Hops Leaf/Whole 7.8 Boil 75 min 37.5%
2 oz Northern Brewer2 oz Northern Brewer Hops Leaf/Whole 7.8 Boil 10 min 25%
3 oz Northern Brewer3 oz Northern Brewer Hops Leaf/Whole 7.8 Aroma 1 min 37.5%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfoc Fining Boil 15 min.
1 tbsp gelatin Fining Primary 0 min.
2 tbsp yeast nutrient Other Primary 5 min.
 
Yeast
White Labs - San Francisco Lager Yeast WLP810
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
58 - 65 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pale Ale/IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 7 7 28 141 7

ca2 – 60
mg2 – 7
so4 – 141
na – 7
cl – 28
hco3 – 7

baking soda – 1gram
gypsum – 18 grams
calcium chloride – 4.5 grams
epsom salt – 7 grams
canning salt – 1 gram

OR Tasty's

Tasty's IPA water Profile. Below Measurements are for 22 gallons of water

baking soda - 7 grams
gypsum - 38 grams
calcium chloride - 8 grams
epsom - 20
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36 Start at 145 and then jump to 155 Infusion -- 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.55 gal (54.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.55 gal (6.2 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 9.95 39.8  
Mash volume with grains 11.77 47.1  
Grain absorption losses -2.84 -11.4  
Remaining sparge water volume (equipment estimates 6.69 g | 26.8 qt) 9.14 36.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.55 g | 54.2 qt) 16 64  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 19.09 76.4
Equipment Profile Used: System Default
 
Notes


Strike with 9 gallons at 166 to hit 153. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 11 gallons at 165-170


Pitch yeast at 50. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 58. Raise to 65 degrees after a few days to clear diactyle.

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  • Last Updated: 2012-06-05 03:02 UTC