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Monterey Common California Common Beer Recipe

251 calories 25.5 g 500 ml
Beer Stats
Method: All Grain
Style: California Common
Boil Time: 60 min
Batch Size: 10.5 liters (fermentor volume)
Pre Boil Size: 13.12 liters
Post Boil Size: 10.94 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
No Chill: 5 minute extended hop boil time
Hop Utilization: 95%
Calories: 251 calories (Per 500ml)
Carbs: 25.5 g (Per 500ml)
Created Saturday December 4th 2021
1.054
1.013
5.4%
38.5
13.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.90 kg German - Pilsner0.9 kg Pilsner 38 1.6 36.7%
0.90 kg United Kingdom - Maris Otter Pale0.9 kg Maris Otter Pale 38 3.75 36.7%
350 g Munich350 g Munich 37 6 14.3%
250 g German - CaraMunich II250 g CaraMunich II 34 46 10.2%
50 g German - Chocolate Rye50 g Chocolate Rye 31 240 2%
2,450 g / CHF 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Crystal (4.3 AA)7 g Crystal (4.3 AA) Hops Pellet 4.3 Boil 60 min 7.33 16.7%
7 g Northern Brewer (7.8 AA)7 g Northern Brewer (7.8 AA) Hops Pellet 9.1 Boil 60 min 15.51 16.7%
7 g Crystal (4.3 AA)7 g Crystal (4.3 AA) Hops Pellet 4.3 Boil 10 min 3.57 16.7%
7 g Northern Brewer (7.8 AA)7 g Northern Brewer (7.8 AA) Hops Pellet 9.1 Boil 10 min 7.56 16.7%
7 g Crystal (4.3 AA)7 g Crystal (4.3 AA) Hops Pellet 4.3 Boil 0 min 1.44 16.7%
7 g Northern Brewer (7.8 AA)7 g Northern Brewer (7.8 AA) Hops Pellet 9.1 Boil 0 min 3.04 16.7%
42 g / CHF 0.00
 
Mash Guidelines
Amount Description Type Temp Time
8.01 L Strike 67 °C --
8.6 L Sparge -- --
Starting Mash Thickness: 3.27 L/kg
 
Yeast
Wyeast - German Ale 1007
Amount:
0.55 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 20 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 105 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Distilled water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

https://beerandbrewing.com/monterey-common-california-common-beer-recipe/

Ferment at 54°F (12°C) for 14 days, then let the temperature rise to 68°F (20°C) and hold. After 3 days, crash the beer to 35°F (2°C), then bottle or keg the beer and carbonate to approximately 2.25 volumes of CO2.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-12-20 12:37 UTC
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