Brewed up an all grain California Common today.
Hit all my numbers perfectly.
We'll see how it turns out. My LHBS didn't have WLP 810, so I went with Safelager S-23 dry yeast and made a 1.5l starter.
I'm going to ferment it at 60 degrees for a few weeks, or until it is done.
The recipe:
Code:
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Cleveland Steam
Brewer: Tim Lael
Asst Brewer: Rollo Tubbs
Style: California Common Beer
TYPE: All Grain
Taste:
Recipe Specifications
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Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.054 SG
Estimated Color: 8.5 SRM
Estimated IBU: 38.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 90.91 %
0.50 lb Caramel Malt - 40L (Briess) (40.0 SRM) Grain 4.55 %
0.50 lb Caramel Malt - 60L (Briess) (60.0 SRM) Grain 4.55 %
1.00 oz Northern Brewer [10.00 %] (45 min) Hops 30.2 IBU
0.50 oz Northern Brewer [10.00 %] (15 min) Hops 8.2 IBU
0.50 oz Northern Brewer [10.00 %] (0 min) (Aroma Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafLager West European Lager (DCL Yeast #SYeast-Lager
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 11.00 lb
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Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 13.75 qt of water at 170.0 F 154.0 F
10 min Mash Out Add 7.70 qt of water at 198.4 F 168.0 F
Notes:
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Steep aroma hop addition for 10 minutes while whirlpooling prior to starting chiller flow
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