_Ben California 
All Grain Recipe
Submitted By: strix (Shared)
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| Brewer: ben | |
| Batch Size: 5.55 gal | Style: California Common (19B) |
| Boil Size: 6.72 gal | Style Guide: BJCP 2015 |
| Color: 14.2 SRM | Equipment: Ben MashTun 38l Kettle 34l 68% |
| Bitterness: 47.8 IBUs | Boil Time: 60 min |
| Est OG: 1.054 (13.4° P) | Mash Profile: Ben Single Infusion light body, Batch Sparge |
| Est FG: 1.016 SG (4.0° P) | Fermentation: California Common |
| ABV: 5.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.98 gal |
Aachen |
Water |
1 |
| 9 lbs 4.15 oz |
BIO Pale Ale Malt (5,5 - 7,5 EBC Weyermann) (3.3 SRM) |
Grain |
2 |
| 15.52 oz |
Gerstenmalz Cara-crystal (120 EBC) (60.9 SRM) |
Grain |
3 |
| 9.88 oz |
Melanoidin Malt (60 - 80 EBC Weyermann) (35.5 SRM) |
Grain |
4 |
| 8.82 oz |
BIO Munich Malt (20 - 25 EBC Weyermann) (10.2 SRM) |
Grain |
5 |
| 2.12 oz |
Pale Chocolate Malt (560 - 690 EBC) (317.3 SRM) |
Grain |
6 |
| 0.92 oz |
Northern Brewer [8.5%] - Boil 60 min |
Hops |
7 |
| 1.52 oz |
Northern Brewer [8.5%] - Boil 15 min |
Hops |
8 |
| 0.33 tsp |
Irish Moss (Boil 10 min) |
Misc |
9 |
| 1.52 oz |
Northern Brewer [8.5%] - Boil 1 min |
Hops |
10 |
| 1.0 pkgs |
San Francisco Lager (White Labs #WLP810) |
Yeast |
11 |
Notes
Adapted from "Brewing Classic Styles" by Jamil Zainascheff.
Session data: OG: 12.8°P, FG: 2.3°P, ABV: 5.7%, IBU: ~65., Attenuation: 82%, Starter 3L (245b cells).
Mashing temp started at 64°C , 62° after 60min.
Big mistake done on the second hop addition, added for 45min instead of 15min, expecting 65IBU instead of 47.
Control of wort temperature during fermentation: 17.5°C for 3 days then 20°C 10 days.
Bottling up, 20°C for 7 days and laggering 6°C for 3 weeks.
Too much bitterness as expected but getting better with time.This Recipe Has Not Been Rated
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