Fumihiro's Winter Blackswan Commons

All Grain Recipe

Submitted By: kanekof (Shared)
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Brewer: Fumihiro Kaneko
Batch Size: 5.15 gal	Style: California Common Beer ( 7B)
Boil Size: 6.95 gal	Style Guide: BJCP 2008
Color: 12.1 SRM	Equipment: My Equipment #1
Bitterness: 39.4 IBUs	Boil Time: 90 min
Est OG: 1.056 (13.8° P)	Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.011 SG (2.9° P)	Fermentation: Ale, Two Stage
ABV: 5.9%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
1.00 tsp	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
0.50 items	Campden Tablets (Mash 60 min)	Misc	2
0.50 items	Campden Tablets (Mash 60 min)	Misc	3
7 lbs 7.93 oz	Pilsner (2 Row) Ger (2.0 SRM)	Grain	4
2 lbs 0.45 oz	Munich Malt (9.0 SRM)	Grain	5
14.11 oz	Crystal 40, 2-Row, (Great Western) (40.0 SRM)	Grain	6
8.11 oz	Toasted Malt (27.0 SRM)	Grain	7
1.48 oz	Chocolate Malt (350.0 SRM)	Grain	8
0.42 oz	Magnum [15.5%] - First Wort	Hops	9
1.00 tsp	Irish Moss (Boil 15 min)	Misc	10
2.05 oz	Liberty [4.9%] - Boil 10 min	Hops	11
0.50 tsp	Yeast Nutrient (Boil 10 min)	Misc	12
0.78 oz	Liberty [4.9%] - Boil 0 min	Hops	13
1.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	14
0.71 oz	Northern Brewer [7.0%] - Dry Hop 14 days	Hops	15

Notes

The toasted pale malt is home-made by toasting 230g of pale ale malt. Preheat the oven to 180C and spread the whole malt over a cooking sheet. Toast about 15-20 min or until they turn red enough. Treat both the mashing water and the sparging water by 1/12 tsp of campden powder. Add 1 tsp of gypsum to the mashing water. 1 step temperature mashing with mash-out. Heat 13.02 litters of water to 74.2C, mash-in at 66c and keep there for 90 min. Mash-out at 75.6C for 10 min. Fly sparge with 18.30 litters of water at 75.6C. Brewed on 2/19/18. I missed the timing to stop the boil so that the boil was prolonged for 2 min. by accident. The OG was 1.062.

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