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Caramel Common

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

Original Gravity:

1.058

Final Gravity:

1.017

ABV (standard):

5.3%

IBU (tinseth):

36.3

SRM (morey):

14.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
4 oz	Northern Brewer (Pellet)	21.38	50%
2 oz	Northern Brewer (Pellet)	12.41	25%
2 oz	Tettnang (Pellet)	2.51	25%
8 oz / $ 0.00

Mash Guidelines

Amount	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

Other Ingredients

Amount	Name	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

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!

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2017-04-17 03:52 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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