California Common Beer – All Grain

Statistics

General Info

Formulated to be true to style, but not an Anchor Steam clone. Munich and Dextrin malts add character and body, crystal malt adds color and caramel flavor.

Comments

Had a bit of a problem when cooling this one down to pitching temp...seems that there was a leak in the chiller and some water got into the kettle as it was cooling, adding about 1 1/2 gallons to the wort. To compensate, I boiled some DME and threw it in the primary. Racked to primary and took an OG reading (February 17, 2007).

Racked to secondary and took gravity reading. Most fermentation is done, but I think it’ll come down a bit more (February 24, 2007).

Racked to keg and began conditioning in the basement. I’ll move it to the refrigerator in three weeks, and it should be ready to drink by the first week in April (March 6, 2007).

Began cold conditioning process. Should be ready to tap by April 7 (March 27, 2007).

The taste is a bit "thinner" than I remember it being from the last time. I can’t put my finger on it, but I believe it definately needs more body. Wait, I remember now. This is the one that got literally watered down by the wort chilling process. The extra DME didn’t help (April 9, 2007).

Extract

Amount Extract % of Grist
0.50 pounds Light Dry 5%
0.50 pounds Total Extract Weight 5% of grist

Malts and Grains

Amount Malt/Grain %
7.00 pounds American Pale Malt (2-Row) 70%
1.00 pounds German CaraMunich Malt I 10%
1.00 pounds American Dextrin (Cara-Pils) Malt 10%
0.50 pounds Crystal Malt 40L 5%
9.50 pounds Total Grain Weight 95%

Hops

Amount Hop Time AA
1.00 ounces Northern Brewer 60 min 8.2%
0.50 ounces Northern Brewer 15 min 8.2%
0.50 ounces Northern Brewer 3 min 8.2%
2.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
San Francisco Lager (WLP810) White Labs Liquid 35 ml

Mash Infusion

Step Description Temp. Time
Infusion Single infusion with 3.5 gallons of water. 154° F 60 min.
Sparge 1 First batch sparge with 2.0 gallons of water. 168° F 20 min.
Sparge 2 Second batch sparge with 1.5 gallons of water. 168° F 20 min.

Procedure

  • Single infusion mash
  • Batch sparge with 3.5 gallons of 168 degree water
  • Boil 60 minutes, adding hops according to schedule
  • Cool wort to 75 degrees
  • Pitch yeast

Fermentation and Aging

Primary:
7 days @ 60° F
Secondary:
7 days @ 55° F
Lager:
7 days @ 35° F
Age:
21 days @ 55° F

Common Californication (3)

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 3.2                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 6.8    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 7    
Post-Boil Amt: 5.25    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: