Bridge Fog California Common
Brewed: 3/29/2019 Kegged: 4/7/2019
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.
I also had Anchor Steam a few times while there.
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.
For more about our trip to San Francisco, see Sheppy's Blog: San Francisco.
For more about this beer, see Sheppy's Blog: Bridge Fog.
| 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 |
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| Measured OG: | 1.052 | Measured FG: | 1.010 | ||||
| ADF: | 81 | Measured ABV: | 5.5% |
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
| 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
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
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| Pre-boil OG | (1.044 SG) | Pre-boil Vol | (8.23 gal) | |||
| Actual Mash Efficiency | Pitch Temp | |||||
| Fermentation | ||||||
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