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Double Batch- CA Common and ESB
California Common Beer • All Grain • 11 gal
Brewed as one batch, split for fermentation as separate beers.
February 22, 2013 am 06:49am
3.0/5.0 1 rating
Ingredients (All Grain, 11 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 | 4.5% - 5.5% | |
| Bitterness: | 36.2 IBU | 30 - 45 | |
Discussion
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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