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Double Batch- CA Common and ESB

Double Batch- CA Common and ESB

California Common Beer : All Grain : 11 gal

nshack

Brewed as one batch, split for fermentation as separate beers.

February 22, 2013 at 06:49am

3.0/5.0 1 rating

Ingredients (All Grain11 gal)

  • 1 lbs Crystal Malt 80°L

    Crystal Malt 80°L

    Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.

  • 20 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 0.5 lbs Aromatic Malt; Briess

    Aromatic Malt; Briess

    Golden rich color and a smooth malty flavor. Characteristics & Applications: • Munich-style malt that will contribute an intensely malty flavor and aroma. • Use in any beer style for additional maltiness. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 0.24 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • 2 lbs White Table Sugar (Sucrose)

    White Table Sugar (Sucrose)

    Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.

  • 1 oz Brewers Gold - 9.3 AA% pellets; boiled 60 min

    Brewers Gold

    Sibling of and similar to Bullion only maturing earlier and more disease resistant. English/wild Canadian cross. Pungent English character. very poor

  • 2 oz Brewers Gold - 9.3 AA% pellets; boiled 15 min

    Brewers Gold

    Sibling of and similar to Bullion only maturing earlier and more disease resistant. English/wild Canadian cross. Pungent English character. very poor

  • 1 oz Glacier - 5.5 AA% pellets; boiled 15 min

    Glacier

    An excellent new variety with balanced bittering properties combined with a good aroma profile.

  • 3 oz Glacier - 5.5 AA% pellets; boiled 1 min

    Glacier

    An excellent new variety with balanced bittering properties combined with a good aroma profile.

  • Wyeast 2124 Bohemian Lager™

    Wyeast 2124 Bohemian Lager™

    A pilsner yeast from the Weihenstephen. Ferments clean and malty, with rich residual maltiness in full gravity pilsners.

Notes

12/22/12 Brew day. Grain crushed twice. No-sparge method in cooler with manifold. No mash out. Starch conversion done in 45 min. Mash water 160 F, mashed at 151-147. Runoff was 1.037 SG. Brew date: 1/19/12 Crush Grain 2X. Mash in with 8.5 gallons @ 165 F. Mash 40 min. check for conversion. Recirculate and drain mash tun. 2nd Batch sparge 9 gallons @ 170 degrees. Recirculate and drain. Collect 13 gallons.

Style (BJCP)

Category: 7 - Amber Hybrid Beer

Subcategory: B - California Common Beer

Range for this Style
Original Gravity: 1.051 1.048 - 1.054
Terminal Gravity: 1.012 1.011 - 1.014
Color: 13.9 SRM 10 - 14
Alcohol: 5.1% ABV 4.50% - 5.50%
Bitterness: 36.2 IBU 30.00 - 45.00

Discussion

nshack

Pale in Color, Slight haze

2013-03-25 7:33am

I fermented this in two different carboys. The one that was feremented with Nottingham yeast turned out very well and is a crisp summer ale in the British tradition. The CA Common side was a bit funky because the yeast had been re-pitched 3 times. The previous CA common on that yeast had been better, this one was citrusy and bitter in an odd way. It's very drinkable, but the caramel notes are covered up by the yeast character, and the hops seem more citrusy than herbal. I would make a yeast starter with clean yeast, and add more crystal malt. Maybe do a diacetyl rest if using that yeast again.

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