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Winter Blackswan Commons

Winter Blackswan Commons

California Common Beer • All Grain • 19.50 L


A winter version of my original recipe called as Blackswan Commons. It is expected that a dry hopping of Northern Brewer makes the beer closer to the true style. To my mom.

February 19, 2018 at 08:41pm

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Ingredients (All Grain19.50 L)

  • 3.400 kg Pilsner Malt; Weyermann

    Pilsner Malt; Weyermann

    German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers

  • 0.920 kg German Light Munich

    German Light Munich

    For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.

  • 0.400 kg Crystal 40; Great Western

    Crystal 40; Great Western

    A fully modified and saccharified two-row crystal malt roasted to a target color of 40° ASBC. A versatile malt providing moderate color and caramel flavor.

  • 0.230 kg Toasted Pale Malt

    Toasted Pale Malt

    Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.

  • 0.042 kg American Chocolate Malt

    American Chocolate Malt

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

  • 12 g Magnum - 15.5 AA% whole; boiled 90 min


    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • 58 g Liberty - 4.9 AA% pellets; boiled 10 min


    Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.

  • 22 g Liberty - 4.9 AA% whole; boiled 0 min


    Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.

  • 20 g Northern Brewer - 7.0 AA% pellets; added dry to secondary fermenter

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • 1 tsp Irish Moss - Boil for 15 min. (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • 0.5 tsp Wyeast Nutrient - Boil for 10 min. (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.


The toasted pale malt is home-made by toasting 230g of pale ale malt. Preheat the oven to 180C and spread the whole malt over a cooking sheet. Toast about 15-20 min or until they turn red enough. Add 1/12 tsp of campden powder to the mashing water and the sparging water for each. Add 1 tsp of gypsum to the mashing water. 1 step temperature mashing at 66C for 90 min. with mash-out at 75.6C for 10 min. Mashing water volume: 13.02 litters. Sparging water volume: 18.30 litters. Strike temp: 74.2C. The bittering hop (Magnum 12g) is used in the first wort. Brewed on 2/19/18. I missed the timing to stop the boil so that the boil was prolonged for 2 min. The OG was 1.062.

Style (BJCP)

Category: 7 - Amber Hybrid Beer

Subcategory: B - California Common Beer

Range for this Style
Original Gravity: 1.052 1.048 - 1.054
Terminal Gravity: 1.012 1.011 - 1.014
Color: 14.5 SRM 10 - 14
Alcohol: 5.2% ABV 4.5% - 5.5%
Bitterness: 38.9 IBU 30 - 45


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