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Basic California Common

176 calories 20.2 g 12 oz
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Beer Stats
Method: All Grain
Style: California Common
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Brew Better Beer
Calories: 176 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Friday January 29th 2016
1.053
1.016
4.8%
37.0
13.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.25 lb American - Pale 2-Row7.25 lb Pale 2-Row 37 1.8 63%
2.75 lb Canadian - Honey Malt2.75 lb Honey Malt 37 25 23.9%
1.50 lb American - Caramel / Crystal 40L1.5 lb Caramel / Crystal 40L 34 40 13%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Northern Brewer0.6 oz Northern Brewer Hops Pellet 9.6 Boil 60 min 19.59 25%
0.60 oz Northern Brewer0.6 oz Northern Brewer Hops Pellet 9.6 Boil 20 min 11.86 25%
0.30 oz Perle0.3 oz Perle Hops Pellet 8.9 Boil 20 min 5.5 12.5%
0.90 oz Perle0.9 oz Perle Hops Pellet 8.9 Boil 0 min 37.5%
2.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Tab Fining 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:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 152 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.3  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 5.72 g | 22.9 qt) 4.88 19.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.34 g | 33.4 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

Ferment at 62 degrees, let rise a few degrees late in fermentation (starting at 3 days in)

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  • Last Updated: 2016-01-29 23:24 UTC