Circle City Steamer
California Common Beer

 

Type: All Grain

 Date: 3/23/2009

Batch Size: 10.00 gal

 Brewer: Brad Nixon
Boil Size: 13.19 gal Asst Brewer:
Boil Time: 90 min Equipment: Brad's 10 Gallon System
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
15.25 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.50 %
2.00 lb Munich Malt - 2007 BC Group Buy (10.0 SRM) Grain 10.03 %
1.75 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8.78 %
0.75 lb Victory Malt (25.0 SRM) Grain 3.76 %
0.19 lb Pale Chocolate (200.0 SRM) Grain 0.93 %
1.00 oz Northern Brewer [8.90 %] (Dry Hop 4 days) Hops -
1.22 oz Northern Brewer [8.90 %] (60 min) Hops 19.5 IBU
2.00 oz Northern Brewer [8.90 %] (15 min) Hops 15.9 IBU
2.00 oz Northern Brewer [8.90 %] (1 min) Hops 1.4 IBU
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
1.00 tsp Wyeast Nutrient Blend (Boil 10.0 min) Misc
1 Pkgs San Francisco Lager (White Labs #WLP810) [Starter 3000 ml] Yeast-Lager

 

Beer Profile

Est Original Gravity: 1.054 SG

 Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 4.85 % Actual Alcohol by Vol: 4.95 %
Bitterness: 36.8 IBU Calories: 232 cal/pint
Est Color: 10.7 SRM Color:
Color
 

Mash Profile
Mash Name: Temperature Mash, 1 Step, Light Body Total Grain Weight: 19.94 lb
Sparge Water: 8.84 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 180.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
 

Temperature Mash, 1 Step, Light Body
Step Time Name Description Step Temp
75 min Saccharification Add 28.00 qt of water at 158.8 F 150.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

 
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.7
Pressure/Weight: 10.1 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 32.0 F Age for: 28.0 days
Storage Temperature: 32.0 F  
 

Notes
My second attempt at a Cal Common. Repitching the yeast from the Cream Ale.

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