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.