Chandrila Common (AKA Land of Lincoln Amber)
California Common Beer

 

Type: All Grain

 Date: 11/30/2006

Batch Size: 5.50 gal

 Brewer: Jason Johnson
Boil Size: 6.57 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 44.5 Brewhouse Efficiency: 63.10
Taste Notes: 1st place at the 2007 Tittletown open in the Light Ale category. Average score was a 44.5.
 

Ingredients

Amount Item Type % or IBU
9 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 69.23 %
2 lbs Amber Malt (22.0 SRM) Grain 15.38 %
1 lbs 8.0 oz Victory Malt (25.0 SRM) Grain 11.54 %
8.0 oz Munich 10L (Briess) (10.0 SRM) Grain 3.85 %
0.40 oz Glacier [3.00 %] (60 min) (First Wort Hop) Hops 4.2 IBU
1.00 oz Columbus (Tomahawk) [16.10 %] (15 min) Hops 25.7 IBU
0.50 oz Columbus (Tomahawk) [16.10 %] (10 min) Hops 9.4 IBU
0.20 oz Glacier [5.60 %] (5 min) Hops 0.7 IBU
1.00 oz Cascade [5.30 %] (5 min) Hops 3.4 IBU
1.00 tbsp 5.2 PH Stabilizer (Mash 0.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.054 SG

 Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.32 % Actual Alcohol by Vol: 5.48 %
Bitterness: 43.4 IBU Calories: 240 cal/pint
Est Color: 12.2 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 13.00 lb
Sparge Water: 4.32 gal Grain Temperature: 72.0 F
Sparge Temperature: 175.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 16.25 qt of water at 165.9 F 154.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.2 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 42.0 days
Storage Temperature: 62.0 F  
 

Notes
Toasted my own pale malt at home to make amber malt. Roast 2lbs of Pale Ale Malt at 350 degrees for 20 min. Glacier hops were from my plant, actual alpha acids unknown. Not actually an exact "traditional" hop for California Common, but this blend is just as nice. Hopped using a hop bursting schedule of all hops added during the last 15 minutes of the boil. There are no traditional bittering hops, but the beer is still well balanced. Still boil 60 minutes to help clear the beer and drive off unwanted volitiles. Primary for 10 days as cool ale temps, then bottle and let carbonate 2 weeks, then cold condition in the fridge for about 4 weeks. Can be drank sooner if you can't wait. Adding some whilfloc would be a good idea too. Feel Free to use US05, 1056, or WLP001 yeast for same results .