Batch #52 - California Common

Brewing Steps: California Common

California Common Beer

Type: All Grain	Date: 1/17/2011
Batch Size (fermenter): 5.00 gal	Brewer: Bryce Ehrman
Boil Size: 6.43 gal	Asst Brewer:
Boil Time: 60 min	Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Final Bottling Volume: 5.00 gal	Brewhouse Efficiency: 75.00
Fermentation: My Aging Profile	Taste Rating(out of 50): 35.0
Taste Notes:

Prepare for Brewing
	Clean and Prepare Brewing Equipment
	Total Water Needed: 7.88 gal
Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU 8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 80.0 % 1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 2 10.0 % 1 lbs Munich Malt - 10L (10.0 SRM) Grain 3 10.0 %
	Fly sparge with 7.88 gal water at 168.0 F
Boil Wort
	Add water to achieve boil volume of 6.43 gal
	Estimated pre-boil gravity is 1.046 SG
	Boil Ingredients Amt Name Type # %/IBU 0.50 oz Cascade [5.50 %] - Boil 60.0 min Hop 4 9.8 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 - 1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 6 - 1.00 oz Cascade [5.50 %] - Boil 5.0 min Hop 7 3.9 IBUs
	Estimated Post Boil Vol: 5.72 gal and Est Post Boil Gravity: 1.054 SG

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 5.00 gal
	Fermentation Ingredients Amt Name Type # %/IBU 1.0 pkg Burton Ale (White Labs #WLP023) [35.00 ml] Yeast 8 -
	Measure Actual Original Gravity _______ (Target: 1.054 SG)
	Measure Actual Batch Volume _______ (Target: 5.00 gal)
Fermentation
	1/17/2011 - Primary Fermentation (14.00 days at 60.0 F ending at 60.0 F)
	Dry Hop and Prepare for Bottling/Kegging
	Measure Final Gravity: _________ (Estimate: 1.015 SG)
	Date Bottled/Kegged: 1/31/2011 - Carbonation: Bottle with 3.78 oz Corn Sugar
	Age beer for 28.00 days at 52.0 F
	2/28/2011 - Drink and enjoy!
Notes
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