Caramel Common - Beer Recipe - Brewer's Friend

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Caramel Common

193 calories 21.8 g 12 oz
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Beer Stats
Method: All Grain
Style: California Common
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Lawmanxxx
Calories: 193 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Saturday April 15th 2017
1.058
1.017
5.3%
36.3
14.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Canadian - Pale 2-Row14 lb Pale 2-Row 36 1.75 63.6%
3 lb German - Munich Light3 lb Munich Light 37 6 13.6%
2 lb American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L 34 40 9.1%
1 lb Candi Syrup - Belgian Candi Syrup - Dark (80L)1 lb Belgian Candi Syrup - Dark (80L) 32 80 4.5%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 4.5%
1 lb Canadian - Honey Malt1 lb Honey Malt 37 25 4.5%
22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Northern Brewer2 oz Northern Brewer Hops Pellet 4.9 First Wort 0 min 10.69 25%
2 oz Northern Brewer2 oz Northern Brewer Hops Pellet 4.9 Boil 20 min 10.69 25%
2 oz Northern Brewer2 oz Northern Brewer Hops Pellet 9.5 Boil 10 min 12.41 25%
2 oz Tettnang2 oz Tettnang Hops Pellet 3.5 Aroma 5 min 2.51 25%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp Five Star Chemicals - 5.2 PH Stabilizer Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 15 min.
2 tbsp Yeast Nutrient Other Boil 15 min.
 
Yeast
White Labs - San Francisco Lager Yeast WLP810
Amount:
1 Each
Cost:
Attenuation (avg):
67.5%
Flocculation:
High
Optimum Temp:
58 - 65 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 892 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced Carb In Kegs       Amount: 20 psi for 4 days.       CO2 Level: 3.0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Powell River, B.C., Canada - municipal water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Infusion -- 152 °F 60 min
5 gal Sparge -- 175 °F 15 min
4 gal Sparge -- 175 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.8 gal (51.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.8 gal (3.2 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.88 31.5  
Mash volume with grains 9.56 38.2  
Grain absorption losses -2.63 -10.5  
Remaining sparge water volume (equipment estimates 7.71 g | 30.8 qt) 8.91 35.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 12.8 g | 51.2 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.79 67.1
Equipment Profile Used: System Default
 
Notes

First time brewing a lager. Primary fermentation @ 60 - 62F for 10 days, three days @70F for a diacetyl rest and then 30 days @34F for a lager phase.
Also my first attempt at making my own Candi Syrup. Looking for a very Caramel forward version of a California Common.
Update: Nailed my mash temp. at 152F.
OG: 1.060
Homemade Candi Syrup was a little darker than anticipated. This beer will look more like a Dunkel than a Steam Beer!

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  • Last Updated: 2017-04-17 03:52 UTC