Cal Common 3V 1

NHC Beer #4!  I’m brewing 7 beers for NHC so I have some wiggle room in case some don’t turn out well.  So, this puts me half way there!  I brewed a version of this beer a few months ago and it did well in competition but the feedback from competition pointed to too much caramel and not enough toast/biscuit so I looked at some other recipes (Jamil, past NHC) and decided to cut back the crystal, add in some victory malt and just a teensy bit of pale chocolate.  I felt like my hop character was where I wanted it so I left that alone.

Recipe Info
Recipe: cal common 3v 2
Style: California Common 19B BJCP 2015
Date: 12-31-2016

Recipe

Guideline Min

Guideline Max

OG

1.054

1.048

1.054

FG

1.011

1.011

1.014

Color

10.1

10.0

14.0

ABV

5.7

4.5

5.5

IBU

42.0

30.0

45.0

Brewery Info
Efficiency: 73 %
Attenuation: 80 %

Mash Info
Weight: 13.063 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.08 G
Volume: 7.13 G
Temp: 152.0 F

Boil Info
Kettle Gravity: 1.043
Predicted Mash Run-off: 4.91 G
Target Starting Boil Volume: 8.25 G
Boil Duration: 60 min
Evaporation Rate: 1.63 G per Hour
Final Boil Volume: 6.63 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

11.500 Lb

88.0 %

Golden Promise (Simpsons)

82.0

2.0

1.000 Lb

8.0 %

Crystal, Medium (Simpsons)

76.0

55.0

0.500 Lb

4.0 %

Victory Malt (Briess)

75.0

28.0

0.062 Lb

0.0 %

Pale Chocolate (Crisp)

71.0

225.0

Hops

Weight

Name

AAU

Time

Use

IBUs

0.25 Oz

Northern Brewer (DE)

9.6

60 mins

Boil

7.0

1.5 Oz

Northern Brewer (DE)

9.6

15 mins

Boil

22.0

1.5 Oz

Northern Brewer (DE)

9.6

20 mins

Aroma

13.0

Yeast

Amount

Name

1.000 unit

San Francisco Lager White Labs WLP810

Misc

Amount

Name

Time

Use

1.000 tablet

Whirlfloc Tablet

15 mins

Boil

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.51

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

94

3

21

75

147

46

Sparge

7

3

21

11

24

46

Final

89

4

30

73

145

66

Target

75

0

0

0

0

0

Mash Water
Total Water Treated: 6.000 G
Percent RO / Distlled: 0 %
Water Used: 6.000 G

Mash Water Adjustments
Gypsum: 5.0 g
Calcium Chloride: 3.0 g

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 3.400 G
Percent RO / Distlled: 0 %
Water Used: 3.400 G

Sparge Water Adjustments

Notes

Mash 152f 60 mins
168f 10 mins

Pitch at 60 raise to 62 over 24 hrs
Hold 2.5 weeks

Lager for at least a couple weeks

1/2/17 0.82L starter w/ 82g DME of wyeast 2112 cal common yeast
1/4/17 normal brew day.  #s good.  pitched @ 55F and raised to 62F over 24 hours
1/5/17 8am thin kreusen and slow steady bubbling
1/6-8/17 1/2″ kreusen and strong bubbling
1/9/17 kreusen dropping and bubbling slowing ~2 sec
1/10/17 ~3 sec
1/11/17 ~6 sec
1/12/17 no bubbling
1/22/17 racked to keg for lagering FG 1.016 pH 4.16
clean.  nice malt character.  seems a bit sweet?
2/5/17 added gelatin
2/7/17 racked to a clean keg and put on carb @ 38F for 25psi overnight and then moved to 12psi.

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