Another beer in NHC 2019 run of beers. Overall NHC thoughts covered in Schwarzbier discussion. This is the only beer I dry hopped out of all my NHC beers so I did get to take advantage of dry hopping with positive CO2 pressure as well as dropping the cone before and after dry hopping.
I should mention this recipe is based on recipe from local NHC gold medal winner Keith Eisel and adjusted for my system.
Recipe Info
Recipe: cal common 3v conical 1
Style: California Common 19B BJCP 2015
Date: 07-23-2017
| Recipe | Guideline Min | Guideline Max | |
|---|---|---|---|
| OG | 1.052 | 1.048 | 1.054 |
| FG | 1.012 | 1.011 | 1.014 |
| Color | 12.0 | 10.0 | 14.0 |
| ABV | 5.3 | 4.5 | 5.5 |
| IBU | 46.0 | 30.0 | 45.0 |
Brewery Info
Efficiency: 74 %
Attenuation: 78 %
Mash Info
Weight: 17.35 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.42 G
Volume: 8.81 G
Temp: 152.0 F
Boil Info
Kettle Gravity: 1.045
Predicted Mash Run-off: 5.86 G
Target Starting Boil Volume: 10.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.0 G
Fermentables
| Weight | % by Weight | Name | Yield | SRM |
|---|---|---|---|---|
| 13.500 Lb | 78.0 % | 2-row Pale Malt (Briess) | 80.5 | 3.0 |
| 1.250 Lb | 7.0 % | Caramel 40L (Briess) | 75.0 | 40.0 |
| 1.250 Lb | 7.0 % | Caramel 60L (Briess) | 76.0 | 60.0 |
| 0.675 Lb | 4.0 % | Victory Malt (Briess) | 75.0 | 28.0 |
| 0.675 Lb | 4.0 % | Carapils (Briess) | 74.0 | 1.3 |
Hops
| Weight | Name | AAU | Time | Use | IBUs |
|---|---|---|---|---|---|
| 1.4 Oz | Northern Brewer (US) | 8.7 | 60 mins | Boil | 27.0 |
| 1.5 Oz | Northern Brewer (US) | 8.7 | 10 mins | Boil | 10.0 |
| 1.5 Oz | Northern Brewer (US) | 8.7 | 20 mins | Aroma | 9.0 |
| 1.0 Oz | Northern Brewer (US) | 8.7 | 4.0 days | Dry Hop | 0.0 |
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 |
| 1.000 tsp | Yeast Nutrient (Wyeast) | 10 mins | Boil |
Water
Predicted Mash Ph: 5.42
| Ca | Mg | Na | Cl | So | Bicarbonate | |
|---|---|---|---|---|---|---|
| Water | 7 | 3 | 21 | 30 | 24 | 30 |
| Mash | 72 | 3 | 21 | 78 | 116 | 30 |
| Sparge | 67 | 3 | 21 | 69 | 115 | 30 |
| Final | 113 | 5 | 34 | 119 | 186 | 48 |
| Target | 75 | 0 | 0 | 0 | 0 | 0 |
Mash Water
Total Water Treated: 30.284 G
Percent RO / Distlled: 0 %
Water Used: 8.000 G
Mash Water Adjustments
Gypsum: 5.0 g
Calcium Chloride: 3.0 g
Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G
Sparge Water Adjustments
Gypsum: 4.0 g
Calcium Chloride: 2.0 g
Notes
Mash 152f 60 mins
168f 10 mins
2 weeks at 62f
Lager 3 weeks
1/20/19 1.4L starter w/ 140g DME WLP810 1 pouch
1/22/19 normal 3 vessel brewday. pitched full starter @ 1:30pm
1/23/19 8am steady bubbling
1/26/19 slow steady bubbling
1/28/19 ~ 13 sec
2/5/19 dry hopped
2/8/19 dropped to 35F
2/10/19 dropped cone
2/12/19 racked to keg for lagering
FG 1.014 . tastes good.
2/23/19 added gelatin. 30 psi overnight then 11psi @ 35F to force carb.