MB8&9 Cal Com Beer Recipe | All Grain California Common | Brewer's Friend
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MB8&9 Cal Com

149 calories 13.3 g 330 ml
Beer Stats
Method: All Grain
Style: California Common
Boil Time: 60 min
Batch Size: 100 liters (fermentor volume)
Pre Boil Size: 110 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 149 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Friday February 17th 2017
1.049
1.009
5.2%
34.5
11.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19.50 kg United Kingdom - Pale 2-Row19.5 kg Pale 2-Row 38 2.5 88.2%
1.10 kg United Kingdom - Wheat1.1 kg Wheat 37 2 5%
1.10 kg United Kingdom - Cara Malt1.1 kg Cara Malt 35 17.5 5%
0.40 kg United Kingdom - Chocolate0.4 kg Chocolate 34 425 1.8%
22.10 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Magnum30 g Magnum Hops Leaf/Whole 12.1 Boil 60 min 8.82 4.3%
100 g Chinook100 g Chinook Hops Leaf/Whole 13 Boil 15 min 15.67 14.2%
75 g Northern Brewer75 g Northern Brewer Hops Leaf/Whole 7.2 Boil 15 min 6.51 10.6%
75 g Chinook75 g Chinook Hops Leaf/Whole 13 Boil 1 min 1.02 10.6%
125 g Northern Brewer125 g Northern Brewer Hops Leaf/Whole 7.2 Boil 1 min 0.94 17.7%
100 g Southern Cross100 g Southern Cross Hops Leaf/Whole 14.3 Boil 1 min 1.5 14.2%
100 g Dr Rudi100 g Dr Rudi Hops Leaf/Whole 13.3 Dry Hop 7 days 14.2%
100 g Sticklebract100 g Sticklebract Hops Leaf/Whole 14.2 Dry Hop 7 days 14.2%
705 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
68.7 L Infusion -- 65 °C 60 min
64.9 L Fly Sparge -- 76 °C 15 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Juniper Spice Boil --
50 g Rosemary Spice Boil --
 
Yeast
Mangrove Jack - Californian Lager M54
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 1823 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Salt additions:

20g Gypsum CaSO4
20g Epsom Salt MgSO4
20g Table Salt NaCl
10g Calcium Chloride CaCl2

Expected mash pH = 5.6
Add 18ml lactic acid if available to reduce to pH 5.3
Mash Chemistry and Brewing Water Calculator
 
Notes

DRY HOPS
Split batch:
MB8 - 100g Dr Rudi in 50 litres
MB9 - 100g Sticklbract in 50 litres

Recipe Picture
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2017-02-22 11:14 UTC
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