Bridge Fog California Common
Brewed: 03/29/2019 Kegged: 04/07/2019
Spring Break 2019, the family and I went to San Francisco to visit.
While there, we obviously could see the Golden Gate bridge every day, and I took tons of pictures.
When I got back, I still had a couple days off from work and decided to brew.
I thought a California Common would be an appropriate beer to brew after getting back.
So, I started with Jamil's California Common recipe in Brewing Classic Styles.
I modified it a little. I had some Mexican Lager Yeast harvested from the last time I had made a lager, and decided to use that rather than getting the California Lager yeast.
| Bridge Fog California Common --- Batch 1 |
| Style |
|
California Common |
|
Batch Size |
|
6.00 gal |
| Type |
|
All Grain |
|
Boil Size |
|
8.23 gal |
| Brewhouse Efficiency |
|
70.00 |
|
Boil Time |
|
60 minutes | Recipe Characteristics
| Recipe Gravity |
|
1.053 SG |
|
Estimated FG |
|
1.010 SG |
| Recipe Bitterness |
|
35.5 IBUs (Rager) |
|
Alcohol by Volume |
|
5.7 % |
| BU : GU |
|
0.664 |
|
|
|
|
| Recipe Color |
|
11.0 SRM |
|
|
|
|
| Measured OG: |
|
1.052 |
|
Measured FG: |
|
1.010 |
| ADF: |
|
81 |
|
Measured ABV: |
|
5.5% | Ingredients
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
| 8.00 g |
Gypsum (Calcium Sulfate) (Mash 60.0 mins) |
Water Agent |
1 |
- |
| 10 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
2 |
78.4 % |
| 1 lbs 4.0 oz |
Munich Malt - 10L (10.0 SRM) |
Grain |
3 |
9.8 % |
| 12.0 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
4 |
5.9 % |
| 8.0 oz |
Victory Malt (25.0 SRM) |
Grain |
5 |
3.9 % |
| 4.0 oz |
Pale Chocolate Malt (200.0 SRM) |
Grain |
6 |
2.0 % |
| 1.000 oz |
Northern Brewer [6.30 %] - First Wort 90.0 min |
Hop |
7 |
25.1 IBUs |
| 1.00 Items |
Whirlfloc Tablet (Boil 15.0 mins) |
Fining |
8 |
- |
| 1.000 oz |
Cascade [6.00 %] - Boil 15.0 min |
Hop |
9 |
5.8 IBUs |
| 1.00 tsp |
Yeast Nutrient (Boil 15.0 mins) |
Other |
10 |
- |
| 1.000 oz |
Northern Brewer [6.30 %] - Boil 10.0 min |
Hop |
11 |
4.6 IBUs |
| 1.0 pkg |
Mexican Lager (White Labs #WLP940) [35.49 ml] |
Yeast |
12 |
- |
Mash Profile
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Mash In |
Add 15.94 qt of water at 159.1 F |
148.0 F |
75 min |
Batch sparge with 2 steps
(5.02gal, 0.76gal) of 168.0 F water
Recipe Notes
Make yeast
starter before brew day. (I used yeast cake from Mardi Bock)
Water profile
assumes BeerSmith Denver profile start
Final: Ca=100; Mg=9; Na=21; SO=215;
Cl=23; HCO3=104;
Mash / boil as directed on recipe.
Chill as close to 60
degrees as possible. Ferment cold for one day and then let rise as the yeast
wants to.
After a week, let the fermentation finish off at room
temperature.
Keg and carbonate.
Brewing Record
| Brew Date: |
|
|
|
Strike Temp: |
|
|
| Mash Temps: |
|
|
| Pre-boil OG |
|
(1.044 SG) |
|
Pre-boil Vol |
|
(8.23 gal) |
| Actual Mash Efficiency |
|
|
|
Pitch Temp |
|
|
| Fermentation |
|
|
|
|
|
|
| Day 1: |
| Day ... |
| Day ... |
|