I got half a pound of HBC472 from Yakima Valley Hops and I'd like to try it out in a lighter hopped beer before putting a bunch in an IPA. The only Cal Common I've attempted before was pretty bad - it was 100% vienna with mosaic hops, and I think screwed up the fermentation temperature. How do I make a good one? I do have access to a mini fridge for temperature control.
What's the go-to California Common recipe?
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NothingRhymesWithCurtiss
Well-Known Member
Here's my Midwest Common brewed with local Nugget hops.
I've done it as 5 gallon BIAB 3 times and will be brewing it next month as a 60 gallon batch at the brewery I am working at.
5 Gallons
OG Est 1.053
FG Est 1.013
39 IBUS
● 8lb 2 Row
● 0.75lb Crystal 40l
● 0.50lb Victory
● 0.50lb Light Munich 8l
Mash @ 154° F
● 0.5oz Nugget (12aa) @ 60
● 0.5oz Nugget (12aa) @ 15
● 1oz Nugget (12aa) @ 0 - 15 minute steep
Whirlfloc @ 15 minutes
Yeast: Wyeast 2112 or Mangrove Jack's Californian Lager @ 61° F for 10 Days (I used a swamp cooler set up, adding 2 frozen water bottles into the water multiple times per day.)
Let yeast warm to room temp for 10 Days to finish out. Crash at 32° F for 3 Days prior to bottling/kegging.
I've done it as 5 gallon BIAB 3 times and will be brewing it next month as a 60 gallon batch at the brewery I am working at.
5 Gallons
OG Est 1.053
FG Est 1.013
39 IBUS
● 8lb 2 Row
● 0.75lb Crystal 40l
● 0.50lb Victory
● 0.50lb Light Munich 8l
Mash @ 154° F
● 0.5oz Nugget (12aa) @ 60
● 0.5oz Nugget (12aa) @ 15
● 1oz Nugget (12aa) @ 0 - 15 minute steep
Whirlfloc @ 15 minutes
Yeast: Wyeast 2112 or Mangrove Jack's Californian Lager @ 61° F for 10 Days (I used a swamp cooler set up, adding 2 frozen water bottles into the water multiple times per day.)
Let yeast warm to room temp for 10 Days to finish out. Crash at 32° F for 3 Days prior to bottling/kegging.
Read these, they can say it better than I:
https://www.homebrewtalk.com/showthread.php?t=150671
http://byo.com/body/item/2123-california-common-style-profile
http://byo.com/mead/item/413-california-common-style-profile
https://www.homebrewtalk.com/showthread.php?t=150671
http://byo.com/body/item/2123-california-common-style-profile
http://byo.com/mead/item/413-california-common-style-profile
Here's a 3 gallon recipe I made that came out pretty good. It scored fairly well in two comps.
Recipe: Columbia Common - Comp Entry TYPE: All Grain
Style: California Common
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 12.9 SRM SRM RANGE: 10.0-14.0 SRM
IBU: 39.4 IBUs Rager IBU RANGE: 30.0-45.0 IBUs
OG: 1.053 SG OG RANGE: 1.048-1.054 SG
FG: 1.016 SG FG RANGE: 1.011-1.014 SG
BU:GU: 0.747 Calories: 166.1 kcal/12oz Est ABV: 4.9 %
EE%: 70.00 % Batch: 3.00 gal Boil: 5.00 gal BT: 60 Mins
---WATER CHEMISTRY ADDITIONS----------------
37.5 at 2014 Ocean State Comp...2nd place for Amber Hybrid...beer did not carbonate properly, so could have even had higher score.
Scored 34 at 2014 Upstate NY Comp, did not place.
Total Grain Weight: 6.25 lb Total Hops: 1.50 oz oz.
Amt Name Type # %/IBU
5.00 lb Pale Ale Malt 2-Row (Briess) (3.5 SRM)
0.69 lb Munich 20L (Briess) (20.0 SRM)
0.38 lb Caramel Malt - 40L (Briess) (40 SRM)
0.19 lb Pale Chocolate Malt (215.0 SRM)
Name Description Step Temperat Step Time
Mash In Add 2.25 gal of water at 165.1 F 151.0 F 60 min
Fly sparge with 3.75 gal water at 168.0 F
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.040 SG Est OG: 1.053 SG
Amt Name Type # %/IBU
0.50 oz Northern Brewer [10.60 %] - Boil 60.0 mi
0.50 oz Willamette [5.30 %] - Boil 15.0 min
0.50 oz Northern Brewer [10.60 %] - Boil 0.0 min
---FERM PROCESS-----------------------------
Primary Start: 02/12/14 - 7.00 Days at 62.0 F
Secondary Start: 02/19/14 - 2.00 Days at 68.0 F
Style Carb Range: 2.40-3.20 Vols
Bottling Date: 02/21/14 with 2.6 Volumes CO2:
---NOTES------------------------------------
Recipe: Columbia Common - Comp Entry TYPE: All Grain
Style: California Common
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 12.9 SRM SRM RANGE: 10.0-14.0 SRM
IBU: 39.4 IBUs Rager IBU RANGE: 30.0-45.0 IBUs
OG: 1.053 SG OG RANGE: 1.048-1.054 SG
FG: 1.016 SG FG RANGE: 1.011-1.014 SG
BU:GU: 0.747 Calories: 166.1 kcal/12oz Est ABV: 4.9 %
EE%: 70.00 % Batch: 3.00 gal Boil: 5.00 gal BT: 60 Mins
---WATER CHEMISTRY ADDITIONS----------------
37.5 at 2014 Ocean State Comp...2nd place for Amber Hybrid...beer did not carbonate properly, so could have even had higher score.
Scored 34 at 2014 Upstate NY Comp, did not place.
Total Grain Weight: 6.25 lb Total Hops: 1.50 oz oz.
Amt Name Type # %/IBU
5.00 lb Pale Ale Malt 2-Row (Briess) (3.5 SRM)
0.69 lb Munich 20L (Briess) (20.0 SRM)
0.38 lb Caramel Malt - 40L (Briess) (40 SRM)
0.19 lb Pale Chocolate Malt (215.0 SRM)
Name Description Step Temperat Step Time
Mash In Add 2.25 gal of water at 165.1 F 151.0 F 60 min
Fly sparge with 3.75 gal water at 168.0 F
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.040 SG Est OG: 1.053 SG
Amt Name Type # %/IBU
0.50 oz Northern Brewer [10.60 %] - Boil 60.0 mi
0.50 oz Willamette [5.30 %] - Boil 15.0 min
0.50 oz Northern Brewer [10.60 %] - Boil 0.0 min
---FERM PROCESS-----------------------------
Primary Start: 02/12/14 - 7.00 Days at 62.0 F
Secondary Start: 02/19/14 - 2.00 Days at 68.0 F
Style Carb Range: 2.40-3.20 Vols
Bottling Date: 02/21/14 with 2.6 Volumes CO2:
---NOTES------------------------------------
Going to brew this today with the mangrove jack yeast I forgot I have laying around. Never used nugget as my main hop, always just for bittering. Anxious to try it out.
NothingRhymesWithCurtiss
Well-Known Member
Let me know what you think. I have 4 bottles left if you're interested in a trade?
I do this one: https://www.homebrewtalk.com/showthread.php?t=141137
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