So as usual I looked at a few references started with Jamil's recipe but I also found an interesting one at this blog I have been reading for a while, Ryan Brews. I am always shooting for more malt in my beer. This beer uses all Munich 10L for its base malt. And don't worry Munich can convert itself but if you use a lot of other grains that need the enzymes then you will need to add some 2 or 6-row. I was also going to try a couple new techniques. The first idea was to try a decoction mash. I had it all planned out and then realized it will make my brew day over 8 hours. This particular weekend I did not have that much time, so my decoction will have to wait. Plus listening to the Brew Strong guys they did not seem to see any improvement in their beers. Also I wanted to try First Wort Hopping, FWH. I have done some reading and it seems like an interesting method.
Recipe: Black California Common
O.G.-1.054 F.G.-1.013 IBU-27
SRM-25 ABV-4.8-5.2%% Cal-182
Grain Bill (75% Efficiency):
9.5lb Munich 10L Malt (95%)
.25 lb Chocolate Malt (2.5%)
.25 lb Carafa III Malt (2.5%)
Hops:
.75 oz Northern Brewing, 8%, pellet, FWH - 60 min 27 IBU
Yeast:
White Labs WLP810 San Francisco Lager Yeast Cake
Brew Day:
Brewed: 7/24/10
Kegged: 8/15/10
Water:
San Diego (Alvarado) Tap Water
1 campden tablet for 5 gal.
Mash Details:
H2O/Grain Ratio: 1.33 qt/lb
Mash Volume: 3.25 gal
Sacc Rest. Temp/Time: 152F @ 60min
Strike Temp: 166F
Batch Sparge Volume: 4.25 gal
Sparge Temp/Time: 170F @ 30min
Boil Details:
Boil Volume: 6.5 gal
Boil Time: 60min
Post Boil Volume: 5 gal
Ferment Details:
O.G.: 1.058 (I got 80% efficiency so I will add water)
Ferment Temp: 58-61F
Length: 14 days
Ferment Temp: 65F
Length: 7 days
F.G.: 1.013
