#009 - Cole Valley Commoner (*)
California Common Beer (7 B)
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.38 gal
Boil Time: 60 min
End of Boil Vol: 6.25 gal
Final Bottling Vol: 5.00 gal
Fermentation: Steam Beer (California Common), Three stage
Batch Size: 5.50 gal
Boil Size: 7.38 gal
Boil Time: 60 min
End of Boil Vol: 6.25 gal
Final Bottling Vol: 5.00 gal
Fermentation: Steam Beer (California Common), Three stage
Date: 06 Mar 2013
Equipment: 5.5G/1 Hour Boil
Efficiency: 72.00 %
Est Mash Efficiency: 78.5 %
Taste Rating: 30.0
Equipment: 5.5G/1 Hour Boil
Efficiency: 72.00 %
Est Mash Efficiency: 78.5 %
Taste Rating: 30.0
Taste Notes: Bottle day tasting - malt, rye, toasty (?), nice mouth feel. Not as hoppy as I had expected.
Amt | Name | Type | # | %/IBU |
---|---|---|---|---|
8.00 lb | Pale Malt (2 Row) US (2.0 SRM) | Grain | 1 | 68.8 % |
1.25 lb | Caramel/Crystal Malt - 40L (40.0 SRM) | Grain | 2 | 10.7 % |
1.25 lb | Munich Malt - 20L (20.0 SRM) | Grain | 3 | 10.7 % |
0.50 lb | Rye Malt (4.7 SRM) | Grain | 4 | 4.3 % |
0.50 lb | Victory Malt (25.0 SRM) | Grain | 5 | 4.3 % |
0.13 lb | Pale Chocolate Malt (200.0 SRM) | Grain | 6 | 1.1 % |
0.25 oz | Northern Brewer [10.90 %] - First Wort 60.0 min | Hop | 7 | 10.0 IBUs |
0.75 oz | Northern Brewer [10.90 %] - Boil 60.0 min | Hop | 8 | 27.3 IBUs |
1.00 Items | Whirlfloc Tablet (Boil 15.0 mins) | Fining | 9 | - |
0.75 oz | Northern Brewer [10.90 %] - Boil 15.0 min | Hop | 10 | 13.5 IBUs |
1.25 oz | Northern Brewer [10.90 %] - Boil 0.0 min | Hop | 11 | 0.0 IBUs |
1.0 pkg | Golden Gate Lager Yeast (Giga Yeast #GY005) | Yeast | 12 | - |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.054 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.7 %
Bitterness: 50.8 IBUs
Est Color: 12.4 SRM
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.7 %
Bitterness: 50.8 IBUs
Est Color: 12.4 SRM
Measured Original Gravity: 1.056 SG
Measured Final Gravity: 1.017 SG
Actual Alcohol by Vol: 5.1 %
Calories: 189.2 kcal/12oz
Measured Final Gravity: 1.017 SG
Actual Alcohol by Vol: 5.1 %
Calories: 189.2 kcal/12oz
Mash Profile
Mash Name: Single Infusion, Full Body, No Mash Out
Sparge Water: 5.14 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.54
Measured Mash PH: 5.20
Sparge Water: 5.14 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.54
Measured Mash PH: 5.20
Total Grain Weight: 11.63 lb
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Name | Description | Step Temperature | Step Time |
---|---|---|---|
Mash In | Add 4.43 gal of water at 163.8 F | 154.0 F | 60 min |
Sparge: Fly sparge with 5.14 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle
Pressure/Weight: 4.06 oz
Keg/Bottling Temperature: 70.0 F
Fermentation: Steam Beer (California Common), Three stage
Pressure/Weight: 4.06 oz
Keg/Bottling Temperature: 70.0 F
Fermentation: Steam Beer (California Common), Three stage
Volumes of CO2: 2.5
Carbonation Used: Bottle with 4.06 oz Table Sugar
Age for: 24.00 days
Storage Temperature: 60.0 F
Carbonation Used: Bottle with 4.06 oz Table Sugar
Age for: 24.00 days
Storage Temperature: 60.0 F
Notes
Mar 6: Pitched yeast into fermenter at 68*FMoved to garage
Mar 7: Temp 60*F
Visible fermentation starting
Mar 10: Temp 60*F
Continued Active Fermentation
Mar 14: Temp 60*F
Continued Active Fermentaion
Mar 17: Racked to Secondary ~4.75G
Gravity = 1.020
Will keep at 68*F for 2 days
Mar 19: Moved back down to garage @60*F
Mar 27: Bottling Day
FG = 1.017
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